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Paradise and Pennant Candied Fruit

Panettone Babka

This stuffed bread dough is packed with candied orange, lemon peel, and citron. The center is rolled with cinnamon and raisins creating the perfect balance of texture and flavor.

Dough

• 3½ cups (495 g) Kim’s gluten free bread flour blend
• 1 cup (200 g) granulated sugar
• 1¾ tsp baking powder
• 2 tbsp plus 1½ tsp (24 g) instant (fast acting) yeast
• 1 tsp kosher salt
• 1¼ cups (300 ml) whole milk (see within post for substitutions)
• ¾ cup (1½ sticks or 169 g) butter, softened or melted
• 2 large eggs, at room temperature
• 2 cup (452 g) mixed candied peel (candied orange, candied lemon, and/or candied citron)
• 2 cups (480 g) raisins

Cinnamon Filling

• ½ cup (1stick or 113 g) butter, softened
• 1 cup (200 g) brown sugar
• 2 tbsp cornstarch
• 4 tsp cinnamon
• 1 large egg mixed with 1 tbsp water and a pinch of salt for the egg wash

Directions:

Make the Dough

In the bowl of a stand mixer, add all the dry ingredients.

to be continued…