The Inredients
3/4 c. warm water
4 1/2 tsp. (15 g.) active dry yeast
1 tbsp. granulated sugar
3/4 c. (90 g.) all purpose flour
DOUGH
1/2 c. (85 g.) packed golden raisins
2 tbsp. dark rum
5 large egg yolks
6 tbsp. water
1 tbsp. orange extract
2 tsp. pure vanilla extract
1 tsp. kosher salt
3 1/4 c. (390 g.) plus 2 tbsp. all-purpose flour
1/2 c. (100 g.) granulated sugar
10 tbsp. unsalted butter, cut into pieces, softened
1 c. (170 g.) dark chocolate chips
1/2 c. (85 g.) orange peel
Cooking spray
1 large egg
Confectioners’ sugar, for dusting
How to:
In a large bowl, combine water, yeast, and granulated sugar. Let sit until yeast blooms, about 10 minutes.
Add flour and whisk to combine. Cover with a towel and place in a warm spot to proof and mixture begins to foam, about 30 minutes.
DOUGH
In a small bowl, combine raisins and rum. Let soak at least 1 hour or up to 2.
In the large bowl of a stand mixer fitted with the paddle attachment, beat sponge, egg yolks, water, orange extract, vanilla extract, salt, and 3 1/4 cups flour on medium speed until well combined, 2 to 3 minutes. Add granulated sugar and beat until incorporated, about 1 minute more (dough will appear try at this point).
Replace paddle with dough hook attachment. Add butter 1 to 2 pieces at a time and beat on medium speed, scraping if dough moves up side of hook, until incorporated and dough is elastic and smooth, about 10 minutes.
Cover bowl with a towel and place in a warm spot to proof until doubled in size, about 1 hour.
Squeeze excess liquid from soaked raisins. Add chips, orange peel, and remaining 2 tablespoons flour; toss to coat. Tap out any excess flour. Add raisin mixture to dough and beat on medium-low speed until combined, about 5 minutes.
Grease a 6 3/8″-by-4 3/8″ paper mold with cooking spray. Fill mold with dough. Cover with a towel and place in a warm spot to proof until doubled in size, about 40 minutes.
Arrange a rack in center of oven; preheat to 350°. In a small bowl, beat egg with a splash of water until blended. Brush dough with egg wash.
8Bake panettone, loosely covering with foil if top starts to get too brown, until risen and top is golden brown, about 50 minutes.
Step 9Remove from mold and let cool 1 hour before serving. Dust with confectioners’ sugar.