263. Ginger-Scented Panettone



Panettone is somewhere in the middle of being a bread and a cake.

It is an Italian loaf commonly made and enjoyed around the time of New Year.
The original panettone recipe takes days of proofing and has a sourdough base sponge.

This recipe cuts down the proofing time to within a coupe of hours, and uses a yeast sponge to start it off.
Nick Malgieri in The Modern Baker creates a beautiful ginger-scented panettone, diverting from the typical candied fruits panettone.

Ingredients:

Sponge:
4 tsp yeast
1/2 cup warm water

3/4 cup  flour

Dough:
10 Tbsp (125g) butter, soft
1/3 cup sugar
1/2 tsp salt
2 tsp finely grated lemon zest
2 Tbsp finely grated or fresh ginger

2 tsp vanilla extract
3 large eggs
3 1/4 cups flour
3 large egg yolks
3/4 cup golden raisins
3/4 cup crystallized ginger, diced

3 Tbsp butter, melted, for brushing the panettone when it comes out of the oven

Powdered sugar for sprinkling

Method:

Butter and line with a disk of parchment or buttered wax paper one 9-inch springform pan.

To make the sponge, whisk the yeast into the water in a small bowl.

Thoroughly stir in the flour.

Cover the bowl with plastic wrap and set aside while you prepare the other ingredients, about 20 minutes.

Combine the butter, sugar, salt, lemon zest, ginger and vanilla in the bowl of an electric mixer.

Place the bowl on the mixer with the paddle and beat on low to medium speed for about 2 minutes or until well mixed.

Beat in the eggs, one at a time, beating smooth after each addition.

Remove the bowl from the mixer (leave the paddle in the bowl) and scrape in the sponge.

Place the bowl back on the mixer and beat on low speed until the sponge is incorporated.

On lowest speed, beat in 2 cups of the flour.

Beat in the egg yolks, beating smooth afterwards.

Beat in the remaining flour and continue beating until the dough is smooth, about 2 minutes.

Stop the mixer and let the dough rest for 15 minutes.

Add the raisins and crystallized ginger to the bowl and beat dough again until they are evenly distributed - the dough will be very soft.

Scrape the dough into a buttered bowl and cover the bowl with plastic wrap.

Let the dough rise until it is double, about 1 to 2 hours, depending on the temperature of the room.

Use a large rubber spatula inserted between the bowl and the dough to fold the dough over on itself, from the outside in, all around it.

Invert the dough to a floured surface and round it slightly.

Slide your hands under the dough and drop it into the prepared pan.

Gently press the top of the dough to make it flat and even.

Cover with buttered plastic wrap and let the dough rise until it fills the pan, about 1 1/2 hours.

About 20 minutes before the dough is fully risen, set a rack in the middle level of the oven and preheat to 350F.

Bake the panettone until it is well risen, deep golden and a toothpick or the point of a small knife inserted in the center of the cake emerges clean, about 40 minutes.

Cool the panettone in the pan on a rack for 5 minutes, then unmold it to the rack, turn it right side up again, and paint it all over with melted butter.

Cool the panettone completely before sprinkling with confectioner's sugar.

After the panettone has cooled, double-wrap it in plastic wrap and keep it at room temperature for a few days.

Freeze for longer storage.

Defrost and bring to room temperature before serving.

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