California Walnut & Cranberry Panettone

California Walnut & Cranberry Panettone

DESCRIPTION

A special walnut recipe from Nonna’s kitchen. Gather your friends and family and wow them with this holiday classic.

Total Time
4 Hrs, 5 Mins
Serves
6
Meal
Brunch Snack
Course
Desserts

Total Time

Prep Time
35 Mins
Cook Time
3 Hrs, 30 Mins
Total Time
4 Hrs, 5 Mins

Nutrition

Calories
480 cal
Total Fat
22 g
Polyunsaturated Fat
8 g
Cholesterol
153 mg
Sodium
416 mg
Carbohydrates
56 g
Dietary Fiber
3 g
Protein
10 g

Ingredients

Starter Dough

  • 1 package (2 1/4 teaspoon) dry yeast, traditional
  • 1/2 cup milk, warm
  • 1 cup all-purpose flour, unbleached
  • 1 tablespoon sugar, granulated

Dough

  • 1/3 cup granulated sugar
  • 1 egg
  • 2 egg yolks
  • 2 teaspoons orange zest, grated
  • 1 teaspoon salt
  • 1 cup all-purpose flour, unbleached
  • 1/4 cup California walnuts, ground
  • 3 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1/2 cup California walnuts, toasted, chopped
  • 1 egg yolk, lightly beaten with 1 tablespoon water
  • Sugar, coarse

Other Ingredients

  • 1/2 cup cranberries, dried
  • 3 tablespoons Cointreau

Preparation

  1. In small bowl, combine cranberries with Cointreau. Let sit 1 hour and up to 1 day. Meanwhile, combine yeast and milk in large bowl of a heavy stand mixer. Let stand until yeast has dissolved, about 5 minutes. Stir in flour and sugar. Mix on low speed (or by hand) until combined. Transfer dough to a greased bowl, cover with plastic wrap and let rest in warm place about 1 1/2 hours, or until doubled in volume.
  2. In bowl of mixer, whisk together remaining sugar, egg, yolks, orange zest, salt, flour and ground walnuts.
  3. Add to starter dough mixture and mix until dough comes together. Knead by hand for 7 minutes or on low speed with a hook for 4 minutes, until dough is smooth. Knead in butter, oil, cranberries and walnuts just until incorporated (dough will be slightly sticky). Place dough in greased bowl, cover with plastic wrap and let rest in a warm place until doubled in volume, about 1-1/2 hours.
  4. Grease panettone mold or grease and line six 6-ounce ramekins with 6-inch high parchment paper. Punch the dough down and place in mold or divide into ramekins. Cover loosely with plastic and let rest in a warm place about 1 hour or until doubled in volume. Brush panettone with yolk mixture and sprinkle with coarse sugar. Top with walnut halves.
  5. Bake on middle rack of a 375° F oven, about 45 minutes for a single loaf and 15 minutes for individual loaves or until deep golden and knife inserted in center comes out clean. Remove from mold and cool completely on rack before serving.