Panettone with Tangerine, Raisins, Cherries and Nuts
A few weeks ago I made a Sourdough with Candied Orange that was a huge hit around here. The arrival of a pullman pan coincided with my wife's demands to make something like that again. This is based on PR's BBA Panettone with the following changes:
- 33% of the flour was home-milled hard red and white wheat in a 50/50 mix
- I used more dried fruit -- 2 oz each of dried golden raisins, cranberries and cherries soaked overnight in Kraken rum with Mandarin Orange and Vanilla extracts.
- I used more nuts -- 2 oz each of pecans, walnuts and almond slivers that I toasted beforehand.
- Even after extended rising time, the loaf wasn't filling the large (13" x 4.5" x 4.5") pullman pan, so I put it into an unheated oven, turned to 325, and left for 1 hour 45 mins. I will go longer next time, but I was worried about burning it. As you can see, it rose perfectly.
- For the candied fruit, I used 1.5 cups of candied tangerine peel. I was happier with the orange peel, I'll use it next time. The tangerine peel was thinner and a little more bitter.
We'll be eating breakfast (and probably dessert) off of this for awhile. I may try making french toast with the last bits.