Guava Marmalade Panettone

I think everyone has a traditional treat on their memory that idealizes the festive expressions for these holidays. Sometimes it’s hard enough to wait twelve months to savor their wonderfully delicious flavor. For me, having panettone for the holidays is a truly delight. It is one of the baking treats that give the real sense of Christmas time.

This year my version of panettone has a rich ingredient in flavor and aroma: guava marmalade. My first attempt to make something with guava turned it into a successful cheesecake. With the panettone wasn’t different. It was so moist and flavor, exactly the taste that brings all the comforting and good feelings.

Guava Marmalade Panettone

(adapted from the book The Modern Baker, Nick Malgieri)

Makes 1 tall 9-inch (23-cm) cake, about 16 servings or 8 mini and 1 medium cake.

SPONGE

4 teaspoons (about 1 ½ envelopes) active dry yeast

1/2 cup warm water, about 110°F (45°C)

3/4 cup unbleached all-purpose flour

(spoon flour into a dry-measure cup and level off)

DOUGH

10 tablespoons (1 1/4 sticks) unsalted butter, softened

1/3 cup sugar

1/2 teaspoon salt

2 teaspoons finely grated orange zest

2 teaspoons vanilla extract

1 teaspoon almond extraxt

3 large eggs

3 1/4 cups unbleached all-purpose flour

3 large egg yolks

1lb guava marmalade, cut into small cubes

3 tablespoons unsalted butter, melted, for brushing the

panettone

 sugar for sprinkling

One 9-inch (23-cm) springform pan, buttered and lined

with a disk of parchment or buttered wax paper cut to fit/ or decorative panettone baking papers.

To make the sponge, whisk the yeast into the water in a small bowl. Thoroughly stir

 in the flour. Cover the bowl with plastic wrap and set aside while you prepare the

other ingredients, about 20 minutes.

2. Combine the butter, sugar, salt, orange zest, almond, and vanilla in the bowl of an electric mixer. Place the bowl on the mixer with the paddle and beat on low to medium speed until well mixed, about 2 minutes. Beat in the eggs, one at a time, beating smooth after each addition.

3. Remove the bowl from the mixer (leave the paddle in the bowl) and scrape in the sponge. Place the bowl back on the mixer and beat on low speed until the sponge is incorporated. On lowest speed, beat in 2 cups of the flour. Beat in the egg yolks, beating smooth afterward. Beat in the remaining cups flour and continue beating until the dough is smooth, about 2 minutes. Stop the mixer and let the dough rest for 15 minutes.

4. Add the guava to the bowl and beat the dough again until they are evenly distributed—the dough will be very soft. Scrape the dough into a buttered bowl and cover with plastic wrap. Let the dough rise until doubled, 1 to 2 hours, depending on the temperature of the room.

5. Use a large rubber spatula inserted between the bowl and the dough to fold the dough over on itself, from the outside in, all around it. Invert the dough to a floured surface and round it slightly. Slide your hands under the dough and drop it into the prepared pan. Gently press the top of the dough to make it flat and even. Cover the pan with buttered plastic wrap and let the dough rise until it fills the pan, about 11/2 hours. 

6. About 20 minutes before the dough is fully risen, set a rack in the middle of the oven and preheat to 350°F (180°C).

7. Brush the

panettones with melted butter and sprinkle sugar. Bake the panettone until it is well risen, deep golden, and a toothpick or the point of a small knife inserted into the center of the cake emerges clean, about 40 minutes. Cool

the panettone in the pan on a rack for 5 minutes, then unmold it onto the rack, turn it right side up again, and brush it all over with melted butter. Cool the panettone completely.

    Storage: After the panettone has cooled, double wrap

it in plastic wrap and keep it at room temperature

for a few days. Freeze for longer storage. Defrost

and bring to room temperature before serving.