Martha Stewart's Panettone | Martha Bakes Recipes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

Start by making the sponge with 1/3 cup warm whole milk, 2 packages of active dry yeast, 1 tablespoon of sugar, and approximately 1/2 cup of flour. Let it sit for 1 hour.

After the sponge is ready, mix in 12 ounces of bread flour, 3 tablespoons of sugar, and 1.5 teaspoons of salt.

Beat 4 large eggs and mix them into the flour mixture until a smooth dough forms.

Incorporate 2.5 sticks of room temperature butter into the dough one tablespoon at a time.

Add 1/2 teaspoon of orange extract, 1/2 teaspoon of almond extract, 1 cup of candied orange peel, and 1.25 cups of golden raisins to the dough.

Transfer the dough to an oiled bowl, cover it, and refrigerate overnight for the first rise.

After refrigerating, divide the dough in half and shape each half into a round, placing it into a paper baking mold.

Cover and let the dough rise in a warm place for 2 hours until almost doubled in size.

Brush the risen dough with an egg glaze made from 1 beaten egg and sprinkle with pearl sugar and almonds.

Preheat the oven to 350°F and bake the panettone for about 50 minutes until golden brown.

Cool the panettone by piercing each side with a bamboo skewer and flipping it upside down between two jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens