Panettone

Ingredients

• 1For the dough: 500g (4 cups) strong white bread flour
• 27g (2¼ tsp) fast-action dried yeast
• 3100g (½ cup) caster sugar
• 41 tsp fine salt
• 53 large eggs + 2 egg yolks (at room temperature)
• 6150ml (⅔ cup) warm whole milk
• 7150g (5 oz) unsalted butter, softened and cut into cubes
• 8Zest of 1 large orange and 1 lemon
• 91 tsp vanilla extract
• 10For the fruit: 150g (5 oz) raisins or sultanas, soaked in warm water or rum for 1 hour
• 11100g (3.5 oz) mixed candied orange and lemon peel, diced
• 12Butter for greasing and a tall 18cm panettone mould or tin

Instructions

1. 1Mix flour, yeast, sugar, and salt in a stand mixer bowl fitted with a dough hook.
2. 2Add the eggs, egg yolks, warm milk, vanilla, and citrus zests. Knead on medium speed for 5 minutes until a rough dough forms.
3. 3Add the softened butter a few cubes at a time, kneading between each addition. Continue kneading for 15–20 minutes until the dough is smooth, glossy, and elastic — it will be quite sticky but should pull away from the bowl sides.
4. 4Add the drained raisins and candied peel. Mix gently until evenly distributed.
5. 5First rise: cover and leave in a warm place for 2–3 hours until doubled in size.
6. 6Knock back the dough gently, shape into a smooth ball, and place in a well-buttered panettone mould or tall tin. The dough should fill about half the mould. Cover and leave for a second rise of 2–3 hours until the dough crowns well above the rim.
7. 7Preheat oven to 170°C / 340°F. Score a cross on top of the panettone with a sharp knife and dot with a few small pieces of butter. Bake for 45–55 minutes until deep golden brown and a skewer comes out clean.
8. 8Cool hanging upside down (skewer through the base) for at least 2–3 hours to prevent collapsing. Dust with icing sugar before serving. Best enjoyed fresh, torn by hand.