Name: Chef John's Panettone
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: All-purpose flour - ½ cup; Cold water - ¼ cup; Sourdough starter - ¼ cup; Golden raisins - ½ cup; Dried cherries, quartered - ½ cup; Diced dried pineapple - ½ cup; Rum - ¼ cup; Warm water - ¼ cup; Active dry yeast - 1 (.25 ounce) package; Large eggs - 2; White sugar - ⅓ cup; White sugar - 2 tablespoons; Vanilla extract - 1 ½ teaspoons; Freshly grated lemon zest - 1 tablespoon; Freshly grated orange zest - 1 tablespoon; All-purpose flour - 2 ½ cups; Fine salt - 1 ¼ teaspoons; Butter, at room temperature - 6 tablespoons; Large egg - 1; Water - 1 tablespoon

Ingredients for - Chef John's Panettone

1. All-purpose flour ½ cup

2. Cold water ¼ cup

3. Sourdough starter ¼ cup

4. Golden raisins ½ cup

5. Dried cherries, quartered ½ cup

6. Diced dried pineapple ½ cup

7. Rum ¼ cup

8. Warm water ¼ cup

9. Active dry yeast 1 (.25 ounce) package

10. Large eggs 2

11. White sugar ⅓ cup

12. White sugar 2 tablespoons

13. Vanilla extract 1 ½ teaspoons

14. Freshly grated lemon zest 1 tablespoon

15. Freshly grated orange zest 1 tablespoon

16. All-purpose flour 2 ½ cups

17. Fine salt 1 ¼ teaspoons

18. Butter, at room temperature 6 tablespoons

19. Large egg 1

20. Water 1 tablespoon

How to cook deliciously - Chef John's Panettone

1 . Stage

The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.

2 . Stage

At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.

3 . Stage

Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.

4 . Stage

Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.

5 . Stage

Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.

6 . Stage

Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.

7 . Stage

Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.

8 . Stage

Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.

9 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

10 . Stage

Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.

11 . Stage

Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.

12 . Stage

Pull out the skewers and slice into pieces.