Daring Baker’s December Challenge
Laura's Sweet Spot
Laura's Sweet Spot
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Ingredients

  • Panettone
  • 2 pan
  •  
  • Sponge
  • 1 satchel (2¼ teaspoons) (7 gm) active dry yeast
  • ⅓ cup (80 ml) warm water
  • ½ cup (70 gm) unbleached all purpose flour
  •  
  • First Dough
  • 1 satchel (2¼ teaspoons) (7 gm) active dry yeast
  • 3 tablespoons (45 ml) warm water
  • 2 large eggs, at room temperature
  • 1¼ cup (175 gm) unbleached all-purpose (plain) flour
  • ¼ cup (55 gm) (2 oz) sugar
  • ½ cup (1 stick) (115 gm) unsalted butter, at room temp
  •  
  • Second Dough
  • 2 large eggs
  • 3 large egg yolks
  • ⅔ cup (150 gm) (5-2/3 oz) sugar
  • 3 tablespoons (45 ml) honey
  • 1 tablespoon (15 ml) vanilla extract
  • 1 teaspoon (5 ml) lemon essence/extract
  • 1 teaspoon (5 ml) orange essence/extract
  • 1 teaspoon (5 ml) (6 gm) salt
  • 1 cup (2 sticks) (225 gm) unsalted butter, at room temp
  • 3 cups (420 gm) (15 oz) unbleached all-purpose (plain) flour; plus up to (2/3 cup) 100 gm for kneading
  •  
  • Filling and Final Dough
  • 1½ cups (250 gm) (9 oz) golden raisins or golden sultanas
  • ½ cup (75 gm) (2-2/3 oz) candied citron
  • ½ cup (75 gm) (2-2/3 oz) candied orange peel
  • Grated zest of 1 orange Grated zest of 1 lemon 2 to 3 tablespoons (30-45 ml) (15-25 gm) unbleached all-purpose (plain) flour

Instructions

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