
Ease of preparation: Complex
Yield: 6 servings
Ingredients:
1 ½ tablespoons (25 ml) active dry yeast
1 ¼ cup (300 ml) warm water, divided
1 cup (240 ml) sugar, divided
5 ½ cups (1.3 L) all-purpose flour, divided
½ teaspoon (2.5 ml) salt, divided
4 large eggs
5 egg yolks
1 tablespoon (15 ml) lemon zest
1 teaspoon (5 ml) vanilla extract
1 ¼ (300 ml) cups butter, melted
1 cup (240 ml) dried apricots, finely chopped
1 cup (240 ml) shelled pistachios, toasted
3 tablespoons (45 ml) butter, for toasting
Method:
Dissolve yeast in ¼ cup (60 ml) warm water with 1 tablespoon (15 ml) sugar. Leave for 10 minutes until frothy.
In a large bowl, combine ½ cup (120 ml) flour and a ¼ teaspoon (1 ml) salt. Add yeast mixture and combine until a sticky ball is formed. Cover the bowl with plastic wrap and let rest for 2 hours.
In a small pan, heat the remaining sugar and water to create a simple syrup. Transfer the syrup to a bowl, whisk in eggs and egg yolks, lemon zest, and vanilla extract. Whisk until mixture becomes thick and fluffy.
Add remaining flour to a large bowl. Make a well in the flour, then fill with remaining salt and melted butter. Place the risen ball of dough in the well, then work to combine, pulling as much flour in as you need. Add the egg mixture to the bowl, then work in the remaining flour. Knead for several minutes, until the dough is shiny and elastic. Knead in the apricots and pistachios.
Shape your dough into a loaf and place in a large panettone mold. (If your loaf is too big for one mold, you may have to divide it into two molds). Using a knife, cut a very shallow cross shape into the top of the loaf. Set loaf aside to rise for 6 hours.
Preheat the oven to 350 F (175 C).
Put dollops of the unmelted butter all around the surface of the panettone, then place in the oven on the middle rack. Bake for 60 minutes, then reduce heat to 320 F (160 C) for 15 minutes, or until crust is golden and you can insert a toothpick into the middle and it comes out clean. Cool on a wire rack.
Buon appetito!