Crunchy Panettone Brioches

Instructions

1. 1

   In a bowl, combine the citrus peel, raisins and rum. Let soak for 15 minutes.

2. 2

   In another bowl, combine the milk and yeast. Let sit for 5 minutes to rehydrate and dissolve the yeast. Add the eggs, oil, vanilla and orange blossom water. Mix well.

3. 3

   Using a wooden spoon, or in a stand mixer fitted with the dough hook, combine the flour, sugar and salt. Add the milk mixture and mix just until the dough comes together.

4. 4

   Gradually add the butter and knead for 5 minutes with the dough hook or on a floured work surface. The dough will be soft and slightly sticky. Add the fruit mixture and knead to combine.

5. 5

   Cover the bowl with plastic wrap. Let rise at room temperature for 8 hours or overnight.