A day ahead, combine raisins and rum in a small bowl. Cover and set aside to marinate for at least 8 hours or overnight.
Combine all ingredients for sponge and mix with electric mixer, 2 minutes on low and 8 minutes on high. Set aside to ferment for 1 1/2 hours. When mixture is foamy, add flour, salt, sugar, butter, yeast and water. Mix 2 minutes on low and 12 minutes on high. Drain raisins and add along with zests and peels. Gently mix together on low for 2 minutes.
Scale 16 portions (about 3 ounces each) and round. Then, rest for 40 minutes. Shape into disposable panettone pans. Proof for 30 minutes or until doubled in bulk. Egg wash and sprinkle sliced almonds on top; dust with powdered sugar. Bake at 350ºF for 20 minutes.
Ingredients
Raisins
- 2 Cups California raisins
- 12/3 Cups rum
Procedure
Sponge
- 2 Cups bread flour
- 11/2 Tablespoons active dry yeast
- 1/2 Teaspoon salt
- 5 Tablespoons unsalted butter
- 3 eggs
- 2 Tablespoons water
- 11/4 Tablespoons sugar
Dough
- 3/4 to 1 cup bread flour
- 1/2 Teaspoon salt
- 5 Tablespoons sugar
- 1/4 Cup unsalted butter
- 1 Tablespoon instant yeast
- 1/4 Cup water
- 2 Teaspoons lemon zest
- 1 Tablespoon orange zest
- 21/2 Ounces candied citrus peels
- 2/3 Cup sliced almonds
- 12/3 Cups powdered sugar
Nutrition Facts Per Serving
Calories 390 (Calories from Fat 22%); Total Fat 10 ( Saturated Fat 4.5; Trans Fat 0; ); Cholesterol 55; Sodium 170; Potassium 250; Total Carbohydrate 59; Dietary Fiber 3; Sugars 22; Protein 6; Calcium 39; Iron 2;Try Another Recipe
California Raisin Scones
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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A ¼ cup serving of raisins provides 7% of the daily value for fiber.