Ingredients

Biga

• 3 Tablespoons warm (90–100 degrees) water

• 1/2 teaspoon active dry yeast

• 1/2 cup (2.5 ounces) bread flour

Base Dough

• 2 1/4 cups (12.3 ounces) bread flour

• 2/3 cup water

• 1/2 cup (4 ounces) granulated sugar

• 8 egg yolks

• 14 Tablespoons (7 ounces) unsalted butter, cubed and softened

• 3 ounces dried cherries

• 1 ounce raisins

• 2 ounces whiskey, bourbon, rum, or amaretto

Final Dough

• 1/2 cup + 1 Tablespoon (2.7 ounces) bread flour, plus more for dusting

• 2 Tablespoons + 1 teaspoon granulated sugar

• 2 egg yolks

• 1/2 teaspoon fiori di Sicilia

• finely grated zest of 1 lemon

• 2 teaspoons fine salt

• 3 Tablespoons unsalted butter, cubed and softened

• 1 cup (5 ounces) hazelnuts, skinned, roasted, and chopped

• 1 egg beaten with 1 Tablespoon water

• pearl sugar for garnish

Instructions

Prepare the Biga (Day Before)

Combine the warm water, yeast, and bread flour in the bowl of a stand mixer.

Blend with a wooden spoon until a firm dough forms.

Cover the bowl with plastic wrap and allow it to rest at room temperature for 4 to 5 hours.

Make the Base Dough

Once the biga has risen, add the bread flour, water, sugar, and egg yolks to the bowl with the biga.

Use the paddle attachment on low speed for 90 seconds to 2 minutes.

Increase to medium-high and mix until the dough balls up and cleans the sides of the bowl (6 to 8 minutes).

Switch to the dough hook. On low speed, add the butter a few cubes at a time until fully incorporated (5 to 8 minutes).

Ensure the dough looks smooth and shiny.

Cover with plastic wrap and let rise at room temperature overnight.

Macerate the Fruit (Overnight)

In a bowl, combine the dried cherries and raisins.

Pour in the liquor of your choice.

If not using alcohol, cover the fruit with warm water instead.

Cover and let rest at room temperature overnight.

Make the Final Dough (Next Day)

Add the flour and sugar for the final dough to the rested dough in the mixer bowl.

Mix on low speed with the dough hook for 5 minutes.

Add the egg yolks, fiori di Sicilia, and lemon zest. Mix 5 minutes, until smooth and elastic.

Add the salt and mix for 2 minutes.

Add the butter in small increments until incorporated (about 5 minutes).

Add the macerated fruit and hazelnuts; mix 2 minutes.

Cover with plastic wrap and let rest for 1 hour at room temperature.

Shape the Dough

Place two 6-inch panettone molds on a large baking sheet.

Turn the dough out onto a floured work surface and divide into 2 equal pieces.

Flour your hands and a bench knife. Shape each portion into a smooth ball by gathering the dough under itself.

Place each ball seam-side down into a mold.

Cover lightly with plastic wrap and allow the dough to rise until it is 1 to 2 inches below the top of the molds (4 to 6 hours).

Bake

Preheat the Wolf Convection Steam Oven in Bread and Pastry (Glazed) mode at 330 degrees, with the wire rack in position #2.

Beat 1 egg with 1 Tablespoon water and brush the tops of the panettone.

Sprinkle with pearl sugar.

Bake for 40 minutes, then check the internal temperature using an instant-read thermometer. The goal is 190 degrees.

If the loaves brown too quickly, lightly cover with foil.

The exterior should be a deep brown color.

Transfer the loaves to a wire rack and cool for at least 90 minutes before slicing.

Storage

The panettone can be stored in a sealed plastic bag for up to 5 days.