Have you ever successfully made a recipe several times and suddenly, it flops? That is exactly what happened to my Panettone recipe. My daughter-in-law made it recently and it did not raise properly. Just to confirm that there wasn’t an error in the recipe as written, I immediately made a batch – same recipe I have made many, many times, and it did not raise properly – it was jinxed!! I made 4 different loaves in one week, tweaking the original recipe here and there, until I made one that raised perfectly and tasted delicious. Unfortunately, I did not solve the mystery of why a good recipe went bad. But I can assure you, that this recipe works……for now!
- 2¼ cups flour
- ¼ cup sugar
- ½ teaspoon salt
- 1½ teaspoons anise seed
- 2¼ teaspoons instant yeast
- 6 tablespoons (3 ounces) unsalted butter, room temperature, cut into 1” pieces
- ¼ cup milk
- 3 eggs, room temperature, beaten
- 1 tablespoon pure anise extract
- 2 teaspoons pure vanilla extract
- 2 tablespoons dry Marsala (you can substitute 2 tablespoons of milk for the Marsala)
- ¼ cup toasted pine nuts
- ¼ cup each candied citron and candied orange peel
- ½ cup cubed traditional fruit mix
- Add flour, sugar, salt, anise seed and yeast to a stand mixer bowl and stir together to combine.
- Heat butter and milk together until butter is melted. I use the microwave for this. Cool the mixture to 115° before proceeding.
- Add the beaten eggs, anise, vanilla, Marsala and cooled butter/milk mixture to bowl of dry ingredients. Using the flat beater, mix together, scraping bowl as needed, until combined. Turn mixer to medium speed and beat for 5 minutes.
- Cover with plastic wrap and let raise in a warm, draft free place for 2 hours. This is a timed raise.
- Grease and flour a 9×5 inch loaf pan and line the bottom with parchment paper.
- When dough has risen, toss fruit and pine nuts in a little flour and add to dough. Mix well. Turn into prepared pan. Smooth the dough and push to the edges of the pan.
- Cover with plastic wrap sprayed with non-stick cooking spray and let rise again for 1 hour. The dough should be right at the top of the pan. Don’t over raise it.
- Pre-heat the oven to 350° convection.
- Sprinkle top with sanding sugar. Bake for about 30 minutes, or until toothpick tests clean. I use the probe on my Thermopen as my “toothpick”. Cover loosely with foil if Panettone is getting too brown. The internal temperature will be 185 to 190°.