Peruvian Panetón with Coffee, Candied Orange and Pecan-Pisco Aroma

Instructions

1. 1

   1. In a large bowl, mix the bread flour, instant dry yeast, sugar, and salt.

2. 2

   2. In another bowl, whisk the 3 eggs with the warm milk, warm strong coffee, honey, vanilla extract, orange zest, and pisco.

3. 3

   3. Pour the wet ingredients over the dry ingredients and mix until a rough dough forms. Knead for 8 to 10 minutes until it starts to look more even.

4. 4

   4. Add the unsalted butter little by little, kneading after each addition until the dough absorbs all the fat. Continue kneading for 10 to 15 more minutes, until the dough is smooth, elastic, and slightly tacky.

5. 5

   5. Add the candied orange peel, golden raisins, and toasted chopped pecans. Knead gently only until evenly distributed.

6. 6

   6. Place the dough in a lightly greased bowl, cover, and let it rise until nearly doubled in size, 90 to 120 minutes, in a warm place.

7. 7

   7. Gently deflate the dough, shape it into a tight ball, and place it into a tall panetón mold 6 to 7 inches in diameter. Cover again and let rise for 45 to 60 minutes, until the dough comes to within about 1 to 1 1/4 inches of the rim.

8. 8

   8. Preheat the oven to 350°F / 175°C. Mix the egg yolk with 1 tablespoon milk and carefully brush the top of the panetón.

9. 9

   9. Bake at 350°F / 175°C for 35 to 40 minutes, until deeply golden. If it browns too quickly, loosely cover with aluminum foil halfway through baking.

10. 10

    10. Remove from the oven and immediately brush with the melted butter for shine and a softer crust. Let cool completely, ideally on a rack, before slicing.

11. 11

    11. Serve in slices. If desired, wait a few hours so the crumb can fully settle and the coffee, orange, and pisco aroma can meld better.