APRICOT-CRANBERRY
PANETTONES
To avoid any risk of a dry panettone,
we made miniatures to decrease
the chance of overbaking and took
a note from fruitcake and brushed
the tops with rum aft er baking.
hands-on time 20 min.
total time 2 hr. 35 min.
2/3 cup warm milk (105°F to 115°F)
1 Tbsp. active dry yeast
(^2) 3/4 cups all-purpose fl our
1/2 cup butter, cut up and softened
1/2 cup granulated sugar
1 tsp. salt
2 eggs
2 egg yolks
1 orange (2 tsp. zest, 4 Tbsp. juice)
(^1) 1/2 tsp. vanilla
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1/2 cup chopped toasted almonds
2 Tbsp. chopped candied ginger
1 Tbsp. melted butter
3 Tbsp. rum, bourbon, or orange juice
2 cups powdered sugar
- In a small bowl stir together milk and
yeast until yeast dissolves. Stir in 1 cup
fl our. Cover; let stand 20 minutes until
foamy. Butter eight to nine popover pan
cups or 6-oz. custard cups or ramekins. - In a food processor combine softened
butter, sugar, salt, eggs, egg yolks,
orange zest, 1 Tbsp. orange juice, and the
vanilla. Pulse until just combined. Add
yeast mixture; pulse until combined. Add
1 1/2 cups fl our. Pulse until dough just
comes together. (Dough will be sticky.) - Flour work surface with remaining
1/4 cup fl our. Turn dough out onto fl our.
Sprinkle with dried fruits, nuts, and ginger.
Using a pastry scraper or spatula, fold
fruits, nuts, ginger, and fl our into dough.
If necessary, sprinkle lightly with
additional fl our. (Dough should remain
sticky and will not hold a shape yet. Do
not add too much fl our or the panettones
will be dry.) Use the pastry scraper to
divide dough into eight or nine equal
portions. Spoon into prepared popover
cups. Cover with waxed paper. Let rise in
a warm place until dough is almost at the
rims (about 1 hour).
December 2019 | 117