Orange and Raisin Panettone
Dried fruit–studded panettone is a holiday favorite. But this year, we aimed to speed things up and sweeten the pot.
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 avoid having to special-order the customary paper panettone baking molds, we discovered that using an 8-inch cake pan produced the signature dome shape. While panettone traditionally takes multiple days to make due to its long rising time, we sped up the process by using warm milk and corn syrup; yeast acts faster in warm environments and can metabolize invert sugars (such as corn syrup) faster than white sugar. Using corn syrup also helped the panettone stay moist longer.
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