Panettone
Method
- 1
1. Mix 1 tbsp fast-action yeast with 100g of the flour, 1 tbsp of the caster sugar, the warm milk and 100ml warm water, then leave for 20-30 mins until doubled in size.
- 2
2. Put the yeast and flour mixture in a stand mixer with a dough hook attachment, add the remaining flour to the bowl and start to mix on the lowest speed. Add the eggs slowly to make a dough, then beat in the butter bit by bit. Tip into a buttered bowl with plenty of room for the dough to expand and grow, cover and put in the fridge overnight.
- 3
3. Put the raisins and sultanas in a small pan with the rum and cook over a low heat until the rum is absorbed, about 5 mins. Set aside to cool, then add the vanilla or aroma panettone, grated zest and candied fruit. Mix well.
- 4
4. Butter and line a 20cm cake tin, or line with a panettone paper case. If you don’t have a deep tin, cut baking parchment to line the tin so it stands above the sides to a height of 20 cm.
- 5
5. Turn the dough out onto a floured surface. Gently stretch into a rough rectangle, spread half of the fruit and zest mixture over the dough, folding each side on itself to incorporate the fruit, then repeat this process with the other half of the fruit.
- 6
6. Shape the dough into a round using your palm to neatly tuck the dough in on itself. Place the dough into the lined cake tin and lightly cover to stop it drying out. Leave in a warm place for 3 hrs or until 1.5 times the size.
- 7
7. Heat the oven to 180C/160C fan/gas 4, adjust the oven shelf to the lower third of the oven to give the dough space to grow. Mix the almonds, caster sugar and egg white for the topping, then brush this over the top of the panettone.
- 8
8. Bake for 40-50 mins or until a skewer comes out clean. Either leave to cool in the tin for 10 mins before turning out onto a wire rack, or lift the panettone out of the tin and push a hanging skewer through the base, lay the ends of the skewer on two items of the same height (two piles of cookbooks, for example), and leave the panettone to cool upside down. Cool completely before dusting lightly with icing sugar. Cut into slices to serve.