Ginger-Apricot Panettone
This Italian holiday bread will stay fresh longer when it's made with an overnight starter. We love substituting ginger and apricot for the more traditional candied peel.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1/16 teaspoon instant yeast
- 1/2 cup (113g) water, cool
- all of the starter
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (46g) potato flour
- 1/4 cup (57g) lukewarm water
- 2 large eggs
- 6 tablespoons (85g) butter
- 1 1/4 teaspoons (8g) table salt
- 2 teaspoons instant yeast
- 1/4 teaspoon King Arthur Fiori di Sicilia
- 1/4 cup (50g) granulated sugar
- 1 cup (128g) chopped dried apricots
- 1/3 cup (50g) diced crystallized ginger
Instructions
- 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours at room temperature).
- 2
Combine the starter with the remainder of the dough ingredients (except the fruit), and mix and knead them together—by hand, mixer or bread machine—till you've made a soft, sticky dough.
- 3
Knead in the ginger and apricots.
- 4
Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).
- 5
Gently deflate the dough, and shape it into a ball.
- 6
Place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan.
- 7
Cover the pan and let the dough rise till it's just crested over the rim of the pan, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
- 8
Bake the bread for 15 minutes; reduce the oven heat to 350°F and bake for an additional 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly.
- 9
Remove the panettone from the oven and cool completely. Dust with confectioners' sugar, if desired.