Panettone II

From Daniel Leader and Judith Blahnik

Ingredients
1/2 cup seedless golden raisins
1/2 cup seedless dark raisins
1/2 cup Black Mission figs, cut in 1/2-inch piece
1/2 cup Calimyrna figs, cut in 1/2-inch pieces
3/4 cup cognac

Poolish
1/2 cup milk, at room temperature
2 teaspoons dry yeast
3/4 cup flour*

Final Dough
9 tablespoons butter, softened
1/3 cup sugar
1 teaspoon. vanilla extract
2 large eggs, at room temperature
4 egg yolks, at room temperature
1/2 teaspoon salt
3-4 cup flour*
2 tablespoon butter, melted
*Note: These are approximate measures. You may use more or less depending on the weight and absorbency of your flour.

Prepare the dried fruit (allow 8 hours or overnight): Combine the raisins and figs in a bowl. Heat the cognac in a small saucepan until just warm, then pour over raisin mixture. Set aside at least 8 hours or overnight. Stir occasionally if possible.

Make and ferment the poolish (allow 1 hour): Combine the milk and yeast in a medium bowl. Stir with a wooden spoon until yeast dissolves. Add the flour and stir until the mixture is the consistency of a batter, about 100 strokes. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap, and put in a moderately warm (74-80° F) draft-free place until it is puffy and domed.

Mix and knead the final dough (20 minutes): Measure the ingredients. Combine the butter and sugar in the bowl of a heavy-duty mixer fitted with a paddle blade. Beat on medium speed until smooth, about 1 1/2 minutes. Using the tip of a small sharp knife, scrape the seeds out of the vanilla bean. Discard the pod. Add the poolish, eggs and egg yolks, salt and vanilla seeds; beat on medium speed 5 minutes, then gradually add 1 c. of the flour. Fit the mixer with the dough hook. Add 2 1/2 c. of the remaining flour and continue beating at medium speed for 10 minutes. Drain the fruit well, if necessary, and add, beating 2 minutes more. Turn out onto a lightly floured surface and knead, until smooth and slightly sticky, adding more flour if necessary, about 3 minutes.

Ferment the dough (about 2 1/2 hours): Shape the dough into a ball and place smooth side down in a well-buttered 6-qt. bowl. Turn the dough to coat the top with butter. Take the dough's temperature: the ideal is 78° F. Cover with a clean damp towel or plastic wrap and place in a moderately warm (74-80° F) draft-free place until doubled in volume.

Note: If the dough temperature is higher than 78° F, put it in a cooler than 78° F place like the refrigerator, until the dough cools to 78° F. If it is lower than 78° F, put it in a warmer than 78° F place until the dough warms to 78°F. The point is to try to keep the dough at 78° F during it fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate.

Divide the dough and shape into a loaf (about 10 minutes): Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Shape into a log.

Proof the loaf (2 to 3 hours): Butter a 10-inch springform pan or panettone pan. Press the loaf into the prepared pan. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74-80 degrees F) draft-free place until the dough rises nearly to the rim of the pan.

Bake the loaf (45 minutes): 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 400° F. Bake 20 minutes. Cover the top loosely with foil and continue baking until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from oven and brush the top with the melted butter. Cool on a wire rack 20 minutes. Unmold and cool completely before serving.

Make 1 round 10-inch loaf.