Description
This new-school take on traditional Italian panettone has a beautifully pillowy texture and a delicate crumb on the inside, plus that trademark buttery-yellow colour that comes from even the smallest pinch of saffron.
Ingredients
Scale
- 1 cup whole milk
- 8 green cardamom pods, crushed
- 1/2 tsp crumbled saffron threads
- 4 tsp active dry yeast
- 1/2 cup sugar, divided
- 1/2 cup butter, melted
- 4 large eggs
- 3/4 tsp salt
- 4 1/2 cups all purpose flour, divided
- 1 cup diced candied orange or lemon peel
- 1 cup chopped apricots
- 4 tbsp milk
- 2 tbsp sugar
- 1/4 cup sliced almonds
Instructions
- In a small saucepan set over medium heat, bring milk, cardamom pods and saffron to a simmer. Remove from heat. Cover and let stand for 20 minutes, or until the saffron has thoroughly infused the milk.
- Strain milk mixture into a large mixing bowl and sprinkle with the yeast and 1 teaspoon sugar. Let stand for about 10 minutes, or until yeast is dissolved and mixture is foamy. Stir in remaining sugar, along with butter, eggs and salt.
- Add 2 cups flour, and stir until smooth. Gradually stir in another 2 cups of flour along with citrus peel and apricots, working until a soft dough starts to come together.
- Turn the dough out onto a clean, lightly floured surface. Knead until dough is soft, smooth and elastic (about 8 minutes), adding up to 1/2 cup more flour as needed to keep from sticking. Place dough in a large, lightly oiled mixing bowl. Cover with a clean dishcloth, and place in a warm, draft-free spot to rise until doubled, about 2 hours.
- Lightly butter two 8" paper panettone molds. Punch down the dough and turn out onto a work surface. Divide dough into two equal-sized pieces, and work each one into a ball. Place a ball of dough, seam side down, into each of the prepared molds. Cover loosely with a clean towel, and place in a warm draft-free spot to rise until doubled, about 45 minutes.
- Position rack in center of oven and preheat to 350°F.
- In a small bowl, stir together milk and 2 tbsp sugar. Brush top of each loaf with milk and sugar mixture, then sprinkle with almonds.
- Bake in preheated oven until loaves are golden brown and tester inserted near center comes out clean, about 45 minutes. Set the loaves on a wire rack to cool for about 30 minutes before serving.
- Prep Time: 3 hours 30 mins
- Cook Time: 45 mins
- Category: Breakfast