Orange and Raisin Panettone

Name: Orange and Raisin Panettone
Yield: Makes 1 loaf
Ingredients: 3/4 cup, golden raisins; 2 teaspoons, grated orange zest plus 2 tablespoons juice; 3/4 cup, warm milk (110 degrees); 3 tablespoons, light corn syrup; 2 , large eggs plus 2 large yolks, divided; 1 teaspoon, vanilla extract; 1/2 teaspoon, almond extract; 2 3/4 cups (13 3/4 ounces), all-purpose flour; 2 1/4 teaspoons, instant or rapid-rise yeast; 1 teaspoon, salt; 8 tablespoons, unsalted butter, cut into 8 pieces and softened; 3 ounces finely chopped, candied orange peel

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Appears in Cook's Country December/January 2018

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Dried fruit–studded panettone is a holiday favorite. But this year, we aimed to speed things up and sweeten the pot.

SERVESMakes 1 loaf

WHY THIS RECIPE WORKS

Candied orange peel and raisins are traditional additions to this domed Italian Christmas bread. We heated raisins with orange juice to make them plump and juicy. To boost the citrus flavor, we kneaded grated orange zest into the dough. To ...

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