Panettone

Instructions

1. 1

   Make the biga 12 hours ahead: mix 1/2 cup flour, 1/4 cup water, and 1/8 tsp yeast. Cover and leave at room temperature overnight until bubbly.

2. 2

   Soak the raisins in warm water (or rum) for 30 minutes, then drain well. In a stand mixer, combine the biga, warm water, yeast, sugar, egg yolks, vanilla, salt, and the remaining 3 cups of bread flour. Knead with the dough hook for 5-8 minutes until a strong dough forms.

3. 3

   With the mixer running, incorporate the softened butter one tablespoon at a time until the dough is silky, shiny, and passes the windowpane test. Turn the mixer to low and gently fold in the soaked raisins and candied citrus peel.

4. 4

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 2-3 hours until tripled in size.

5. 5

   Turn the dough out, form it into a tight, smooth ball, and place it seam-side down into a paper panettone mold (6-inch wide, 4-inch high). Cover loosely and let proof in a warm place for 2-4 hours until the dough rises just over the top of the mold.

6. 6

   Preheat the oven to 350°F (175°C). Use a sharp blade or lame to score a shallow "X" on top of the dome. Place a small pat of butter in the center of the X. Bake for 45-55 minutes until a skewer comes out clean (internal temp 190°F). Immediately pierce the bottom of the panettone with two long skewers and hang it upside down in a large pot to cool completely (overnight) to prevent it from collapsing.