I used to love having a #panettone around during Christmas but I’ve still yet to try baking a #glutenfree one. I will get round to it soon I’m sure. Much lighter than Christmas cake, great toasted or in a bread and butter pudding, panettone really is king of Christmas!
3/4 cup whole milk
1 1/2 tablespoons dry yeast
4 1/2 to 5 cups all-purpose flour
12 tablespoons butter
1 1/8 cups sugar
1 1/2 teaspoons salt
4 egg yolks
1 tablespoon vanilla
1 tablespoon orange juice
1 tablespoon orange zest
1 tablespoon lemon zest
1 1/2 cup raisins
2 tablespoons butter (melted)
1 egg (for egg wash)
Optional: 1/2 cup chopped nuts
Sift all the flour and set aside. This process will get rid of small particles and will air the flour for a better rise.
In a small-sized pot, heat the milk on low heat until it's warm to the touch, about 100 F. Remove from heat.
Stir the yeast into the milk and add 1 cup flour. Mix well and set aside, covered, for 15 to 20 minutes.
In the bowl of a large food processor, place the butter, sugar, salt, eggs, yolks, vanilla, orange juice, and orange and lemon zest. Pulse until the butter is mixed in and broken up and the mixture looks curdled.
After 20 minutes, add the yeast mixture to the food processor and pulse briefly.
Add the remaining flour, one cup at a time, and pulse until the dough starts to come together.
Pour the dough (it will be sticky and wet) onto a lightly floured counter and sprinkle nuts, if using, and raisins on top. Use a dough scraper or a large spatula to fold and knead the dough, adding a little extra flour if necessary, until dough is well mixed and smooth, but still sticky.
Shape the dough into a ball using floured hands, and place it inside a 6- to 7-inch diameter panettone mold, bread pan, or coffee can.
Brush the top of the dough with melted butter and then place it in a warm place to rise for 3 to 4 hours until it is almost doubled in size.
Preheat the oven to 350 F. With a very sharp knife, make a cross-shaped cut on top of your dough, and then brush it with a beaten egg.
Bake the panettone until it has risen, is golden brown, and sounds slightly hollow when you tap on it gently, approximately 40 minutes.
Remove from oven and let cool off a little on a cooling rack without unmolding it.
Unmold and drizzle with glaze if desired.