Classic Panettone

A classic Christmas special, this recipe comes from a baking and confectionery shop that opened in 1924. My mom has a thousands tweaks for it, but this is the most presentable form of the recipe..

Ingredients

Panettone Dough

• 1 kg all-purpose flour
• 80 grams fresh yeast
• 1 teaspoon malt extract
• 1 teaspoon salt
• 300 grams sugar
• 300 grams unsalted butter
• 4 eggs
• 4 egg yolks
• 1/3 cup warm milk
• 1/2 cup cognac
• 7 drops Azahar or panettone essence
• 1 teaspoon kirsch essence
• 1 teaspoon vanilla extract
• 1 kg dried fruit and nuts:
  • 250 grams seedless raisins
  • 250 grams candied fruit
  • 250 grams walnuts
  • 100 grams cashews
  • 100 grams chopped almonds

Topping

• 1 egg white
• Approximately 1 cup powdered sugar

Procedure

1. Prepare the Fruits: The night before, chop the dried fruits and nuts. Pour cognac over them, stir, and let them rest overnight.
2. Activate the Yeast: Dissolve the yeast and malt extract in warm water, add some flour to form a loose dough, cover, and let it rise.
3. Make the Cream Mixture: Beat the butter and sugar, then add eggs, yolks, and all essences.
4. Combine Ingredients: Place flour on a surface in a ring, add the butter mixture and risen yeast dough in the center, and mix until smooth. Add warm milk and knead for 20 minutes.
5. First Rise: Place dough in a bowl, cover, and let it rise in a warm spot until doubled (about 2-3 hours).
6. Second Kneading: Flatten the dough, add soaked fruits, and knead for 10 more minutes.
7. Form and Proof: Divide into 3 parts, place each in a panettone mold, and let rise for 4-5 hours until near the top of the mold.
8. Bake: Preheat oven. Make a cross cut on top and bake for 30 minutes at a low temperature, then increase slightly and bake until done (total ~1 hour).
9. Prepare Topping: Mix egg white with powdered sugar until thick. Spread on cooled panettone.
10. Optional Syrup: Make a simple syrup (sugar and water), cut incisions on top, and pour if desired.