Panettone
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Panettone

Servings: 1 loaf

Ingredients

For the flour blend

  • 245 g potato starch
  • 205 g cornstarch
  • 100 g quinoa flour
  • 50 g white rice flour
  • 1 1/2 tbsp psyllium husk powder
  • 1 tsp xanthan gum

For the starter

  • 1 cup warm water (110ºF / 43ºC) (240 ml)
  • 1 tbsp active dry yeast
  • 1 tbsp sugar
  • 125 g flour blend (see above)

For the fruit

  • 1 cup golden raisins
  • 1/2 cup sweet marsala

For the dough

  • 1/2 cup sugar (100 g)
  • 1 tbsp pure vanilla extract
  • zest of 2 oranges
  • zest of 2 lemons
  • 4 whole eggs
  • 2 egg whites
  • 2 tsp salt
  • 12 tbsp salted butter, cut into tbsp-size pieces 1 1/2 sticks
  • Nonstick cooking spray

Instructions

DAY 1

  • Make the flour blend: Combine all of the flour blend ingredients in a bowl and whisk to combine. Take the butter out of the refrigerator to bring to room temperature.
  • Make the starter: In the bowl of a stand mixer, add the warm water, yeast, and sugar. Whisk to combine and allow to set for about 5 minutes until foamy.
  • Add 125 g of the flour blend and whisk until smooth. The starter will look like thin pancake batter.
  • Cover with plastic wrap and leave in a warm place for 90 minutes.
  • Prepare the fruit: While the starter is proofing, put the raisins and marsala in a small saucepan and bring to a boil over medium-high heat. Cover, remove from the heat, and let cool.
  • Make the dough: Remove the plastic wrap from the starter and scrape down the sides of the bowl. Mount the bowl to your stand mixer.
  • Add the sugar, vanilla, and orange and lemon zest. Mix with the paddle attachment to combine.
  • Add the eggs and egg whites, one at a time, mixing to incorporate after each addition.
  • Whisk the salt into the remaining prepared flour blend and add the flour to the egg mixture. Mix on medium-low speed to incorporate.
  • Turn the mixer to medium speed and add the butter, about 1 tbsp at a time, until it is all completely incorporated.
  • Drain the golden raisins and add the fruit to the dough.
  • Scrape all of the dough into a paper panettone mold and set in a baking pan. (Note: This recipe is scaled for a paper panettone mold 6 inches (15.5 cm) in diameter and 4.5 inches (11 cm) tall.)
  • Spray the top of the dough with nonstick cooking spray and cover with plastic wrap.
  • Place in the refrigerator and leave to rise for 12–24 hours.

DAY 2

  • Remove the risen panettone from the refrigerator and place in a warm location for 2 hours, still sitting in the baking pan. This brings the dough up to room temperature and allows it to rise further. If necessary, loosen the plastic wrap from the sides of the panettone paper but leave the plastic covering the dough.
  • Near the end of the rise time preheat the oven to 375℉ (190ºC).
  • Place the risen panettone, in the baking pan, into the oven and bake for 30 minutes.
  • Cover the top of the panettone with foil and bake an additional 40–45 minutes, until the internal temperature is 180℉ (82ºC). Pierce a thermometer through the side of the panettone paper mold into the center of the loaf to check the temperature.
  • Remove from the oven and the baking pan and allow the panettone in its paper mold to completely cool on a wire rack, about 2 hours.

Notes

To use this recipe to make pandoro: omit the marsala-soaked golden raisins. In the second-to-last step, bake for 30–35 minutes instead of 40–45 minutes.