Panettone (Similar to Bauducco) + Best Tips

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Best panettone recipe for a buttery, sweet Italian bread that's moist & tender.
Ingredients:
2/3 cup (160 g) lukewarm water (85-90 F/29-32 C)
4 1/2 teaspoons instant yeast
6 to 6 1/2 cups (750-812 g) all-purpose flour, divided
1/2 cup granulated sugar (100 g)
4 1/2 tsp salt
6 large eggs (300g), at room temperature and divided
2/3 cup (160g) lukewarm whole milk (85-90 F/29-32 C)
4 tsp (16g) vanilla extract
3 tsp tightly packed orange zest
2/3 cups (152g) unsalted butter, cubed and room temperature
4.5 oz (130g) Candied Fruit Mix, drained. It comes already chopped. If you don’t drain excess moisture it will change the texture of the panettone
4 oz (100g) raisins (candied fruits and raisins are for the candied fruit panettone only. Mix them together before adding to dough)
7 oz (200g) bittersweet chocolate chips (or milk chocolate chips if desired) These are for the chocolate chip panettone only
4 tsp Swedish pearl sugar OPTIONAL
1.In the bowl of a stand mixer, whisk together 2/3 cup (160 g) lukewarm water with the yeast until dissolved. Add 2 cups (150 g) flour.
2.Using paddle attachment, beat at low speed until a stiff dough forms. NOTE: If flour is not fully incorporated, knead dough in a bowl by hand until fully combined.
3.Cover & let the dough rise in a warm, draft-free place (75F/24C) until doubled in size (about 15-20 minutes). NOTE: If you are in a cold place, place the bowl, covered, inside of the oven or microwave.
4.Add 4 cups (500g) flour, granulated sugar, & salt to the yeast mixture. Add 4 eggs (200g), lukewarm milk, vanilla, & orange zest. Beat everything at low speed until a shaggy dough forms, making sure to scrape the sides of the bowl.
5.Switch to dough hook attachment. Beat dough at low speed until it's tacky, soft, smooth, & elastic (about 6 to 8 minutes). Add to the remaining ½ cup (62 g) flour, 2 Tbsp (28 g) at a time, beating until combined after each addition (3-4 minutes total).
6.Add the butter, 2 tbsp at a time, beating until combined. Make sure to beat until a soft, smooth, & elastic dough forms (5-7 minutes). Turn out dough onto a lightly floured surface, & shape it into a smooth round.
7. Lightly oil a large bowl & place the dough ball inside, turning to grease top. Cover & refrigerate overnight. Then remove bowl from the fridge & let dough rest at room temp for about 30 min. for easy folding.
8.On a well-floured surface, divide dough in half. Roll each dough into a ½-inch-thick oval (about 12 x 10 in.).
9.Sprinkle one dough ball with half of the drained candied fruits & raisin mixture. Use the palm of your hand instead of the rolling pin to gently press the fruit into the dough. Fold dough in half lengthwise. (Make sure to wipe off any excess liquid from the fruit). Roll dough into a ½-inch-thick oval. Sprinkle with the remaining fruit mixture. Press fruit into dough. Fold dough in half crosswise. Re-roll into a ½-inch-thick oval.
10.Fold dough, shape into a ball, & place seam side down, in a 5.9-inch-wide x 3.9-inch-high panettone paper mold (or one with similar measurements). Place panettone mold on a double rimmed baking sheet. NOTE: If you use only 1 baking sheet instead of 2, there is greater chance of the bottom of the paper mold burning a little.
11.Do the same with the other dough ball but use the chocolate chips instead. TIP:Place the 2 paper molds apart from each other (opposite side of the baking sheet) to leave room to rise.
12.Cover & let rise in a warm, draft-free place (75° F/ 24°C) until doubled in size, about 1 to 2 hours, or until it reaches the rim of the paper mold.
13.Position oven wire rack in the bottom third of oven. Preheat oven to 375° F (190° C).
14.In a small bowl, lightly whisk the remaining 2 eggs (100 g). Brush the top of the 2 bread loaves with egg; sprinkle with pearl sugar.
15.Scoring: Using a sharp paring knife, score the top of each loaf with an “X” & place a pat of butter onto the “X”.
16.Bake for about 12-15 minutes or until just starting brown. Then reduce oven temperature to 350 F (180 C) & bake for 40-50 minutes or until deep golden brown (and an instant-read thermometer inserted in center registers 190F or 88C). Make sure to cover each with aluminum foil after 10 minutes of baking to prevent excess browning.
17.As soon as you remove the 2 panettones from the oven, insert 2 or more (as many as needed to hold the base) long wood skewer through the base of each panettone (goes from one side to the other) & hang each panettone upside down & let them cool completely.
18.NOTE: You can use the clean bowl of your stand mixer as the base to hang the panettone. Some people use the back of two chairs placed just a little apart as the base to hang the ends of the skewer. They have to cool upside down; otherwise the tops will deflate & the dough (interior) will be mushy & heavy.
19. Once they cool, remove the skewers carefully & enjoy.

[@jcb6145]

Beautiful video. Nothing like panettone for the holidays. I have tried the type with candied fruit, chocolate chips, and another type that had sugared almonds that was delicious

[@EasyandDelish]

Me too. All 3 flavors are so delicious!