Servings: 12-16
Ingredients
3/4 cup water
3/4 cup + 1 tsp sugar
3 pkgs active dry yeast
3 large eggs
1 tsp vanilla
1 tsp lemon zest
2 tbsp orange zest
1 tsp salt
41/4 cups all-purpose flour
1/2 cup butter, softened
Melted butter for brushing
1 cup golden raisins
2 tbsp Grand Marnier
Method
In small bowl, mix together water and 1 tsp of the sugar. Sprinkle yeast over top and set aside until foamy, about 5 minutes.
Meanwhile, in large bowl, combine eggs, the remaining sugar, vanilla, lemon zest, orange zest and salt. Add yeast, mixing until combined well. Stir in 2 cups of the flour. Add an additional 1 cup of the flour, stirring to combine. Using a wooden spoon, add softened butter, stirring until sticky but blended. Transfer to well-floured surface and add an additional 1 cup of the flour, kneading until not sticky to the touch. Using the remaining 1/4 cup of the flour, as required, knead 10 minutes, or until smooth and elastic. Dough should be soft.
Transfer dough to large buttered bowl, cover and set aside to rise 3 hours.
Meanwhile, in small bowl, soak raisins in Grand Marnier for 1 hour.
Once dough has risen for 3 hours, punch down dough and knead in raisins. Shape into round ball and place dough in 9-inch buttered round pan fitted with a 4-inch wide band of foil wrap. Using a sharp knife, cut a cross into top. Cover and set aside to rise about 1 hour, or until double in volume.
Preheat oven to 350F.
Brush top of dough with melted butter and bake 30 minutes. Brush again and bake an additional 30 minutes, or until hollow sounding when tapped on bottom. If top gets too dark, cover with foil.
Let cool in mould about 5 minutes. Turn panettone onto rack to cool.