Part 4/6:
As the dough proofs, it swells and becomes puffy—a testament to the activity within. Each gluten strand formed indicates the progress toward a beautifully airy panettone.
Incorporating Fruits and Flavors
Once proofed, the final stage involves adding an array of fruity delights, which makes panettone distinctively festive. A mixture of dried cranberries, sultanas (or golden raisins), chopped dried apricots, and candied citrus peel is prepared. Fresh orange and lemon zest add to the citrus profile that is quintessentially holiday-inspired.
Mixing these fruits into the dough calls for some hands-on kneading. This complex interplay of flavors is not just about the taste but also about the visual appeal—ensuring that fruits are evenly distributed throughout the dough.