- 20 tablespoons (2 ½ sticks) unsalted butter, divided
- 4 ounces candied orange peel
- 2 ounces candied cherries
- 2 ounces dried currants
- 2 ounces golden raisins
- ½ cup orange liqueur
- ¾ cups whole milk, divided
- 1 1/2 tablespoons instant yeast
- 1 3/4 ounces granulated sugar
- 18 ounces bread flour, plus more for dusting
- 1 teaspoon salt
- 6 large eggs
- 1 ½ ounces blanched almonds, slivered
- At least 2 hours before, or overnight, remove the butter from the fridge so it can fully come to room temperature.
- Chop the orange peel, then cut the cherries into quarters. Stir the orange peel, cherries, currants, and raisins in a bowl. Add the orange liqueur and stir. Cover with plastic wrap and set aside at room temperature overnight.
- Remove 2 tablespoons of milk from the ¾ cups and put in the fridge for later. Microwave the remaining 5 ounces of milk for 20 seconds. Check the temperature (you want it to be about 100 to 110 F). If needed, continue to heat in 5 to 10 second increments until it reaches the desired temperature. Add the yeast and stir in the sugar, then let sit for 5 minutes.
- Add the flour to the bowl of a stand mixer fitted with a dough hook. Add the salt and stir briefly. Pour the yeast and milk mixture into the bowl. Mix on low speed until combined.
- Crack 5 of the eggs. Turn the mixer on low and add the eggs. Once they are all added, increase the speed to medium and mix until smooth and sticky.
- Cut 18 tablespoons of the softened butter into bite-sized pieces. Turn the mixer to medium-high and add the butter a few chunks at a time. After it is all added, continue to mix for 5 more minutes, or until the dough is glossy, smooth, and very soft. The look and texture is between that of a cake batter and a typical bread dough.
- Grease a large glass bowl with 1 tablespoon of butter. Gently let the dough slide out of the mixing bowl into the greased glass bowl. Scrape out any dough that stays in the mixing bowl with a rubber spatula into the glass bowl. Cover with plastic wrap and place in the fridge. Let it rise in the fridge for 15 to 18 hours.
- Strain the fruits with a mesh strainer. Sprinkle half of the fruit evenly onto the dough rectangle.
- Lightly dust your work surface with bread flour. Dump the panettone out onto the work surface and press into a rectangle, about 9x13-inches. I use a rolling pin, but you want to be careful not to press down too hard.
- Fold the dough over and lightly roll the dough to evenly distribute the fruit. Press it into a rectangle again and sprinkle the remaining fruit and half the almonds evenly, then fold together and roll to evenly distribute.
- Form the dough into a roughly shaped ball.
- Using the last tablespoon of butter, grease a panettone paper mold or panettone baking dish.
- Drop the dough into the middle. Stud the top with the remaining almonds. Place in a warm place to rise for 1 to 2 hours, until the dough has risen above the rim of the mold or dish.
- Preheat the oven to 350 F.
- Make an egg wash by whisking the remaining egg with the reserved 2 tablespoons of milk, then brush the wash over the top of the cake.
- Bake in the center of the oven for 20 min. Lower oven temperature to 300 F and continue to cook for 45 to 55 minutes. You want the internal temperature to reach 190 to 200 F when checked with a probe thermometer.
- Use a skewer through the middle and turn the panettone upside and rest over two glasses or jars. Let it cool upside down for at least 2 hours.
- Slice and enjoy the panettone with your favorite hot drink or dessert wine.