Slow and easy panettone from Serious Eats

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Notes about this recipe

  • wkhull on December 20, 2020

    This recipe was used as a first attempt for making panettone. Ultimately, it was tasty. The consistency was not quite panettone; kind of a cross between cake and panettone. I found it too eggy and buttery. It took NINE yolks to get to the requisite 125 grams. (The loaf was bright glowing yellow.) I did use a mix of golden raisins, cherries, cranberries, and candied pineapple soaked in Irish whiskey - the fruit was fabulous. If I had to repeat, I would tone down the nuts a bit. I would recommend room temperature butter. I only left the butter out for 30 minutes trying to achieve "cold but softened." This ended up taking at least 20 minutes to mix the butter into the dough and required stopping and spatula-ing the butter into smaller bits. Also - there was never a dough "ball" very moist and it only took a couple hours to rise. Delicious, but will try another recipe for a second attempt.

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