400 g (14 oz) bread flour
2. 150 g (5 oz) butter
g (4 fl oz) lukewarm milk
4. 115 g (4 oz) candied mixed peel
75 g (2½ oz) raisins
6. 75 g (2½ oz) sugar
2 eggs, beaten
2 egg yolks, beaten
9. 2 tsp dried yeast
10. ½ tsp salt
Melted butter for glazing
- Add the yeast to the milk and leave for 10
minutes to allow the yeast to get going.
- Mix the flour and the salt in a large bowl. Make a pronounced well in the centre and pour in the milk/yeast
and the two beaten eggs.
incorporate flour into the mixture to create a thick paste in the middle of the bowl which is surrounded by flour.
- Flick some of the unmixed flour on top of
the paste to cover it, then leave in a warm place for about 30 minutes.
- Add the egg yolks and the sugar and mix to a smooth dough.
- Add the butter to the dough and work to incorporate
the butter fully.
- Turn the
dough out onto a lightly-floured surface and knead it for 10 minutes until the dough forms a smooth ball.
- Place the dough in a lightly-oiled bowl,
cover and leave it at room temperature or below until the dough has doubled in size.
- Take a Silverwood (6″) Panettone tin, grease the inside
and line the bottom with baking paper. Line the inside walls of the cake tin with two sheets of baking paper such
that the total height of the baking paper is about 20cm (8″).
- Turn the risen dough out onto a lightly-floured surface and knock it back to
on the peel and raisins onto the flattened dough. Fold the dough up and knead it gently for about 2 minutes to incorporate
the dried fruit.
- Place the
dough in the prepared tin, cover and leave at room temperature to allow the dough to rise.
- Brush the top of the dough with melted butter and
cut a cross in the top of the loaf.
- Bake at 175°C/350°F fan oven, 190°C/375°F conventional oven for 20 minutes.
- Remove from the oven and brush the top of
the loaf with melted butter. Return to the oven at 165°C/330°F fan oven, 180°C/355°F conventional oven
for 20-25 minutes.
the panettone to cool for about 10 minutes before attempting to remove it from the tin.
The most important thing to bear in mind when making panetonne is not to let
the dough get too warm. If it does the resulting loaf will be greasy as the butter separates from the dough. If your initial
dough refuses to come together simply put it in a bowl and place it in the fridge for about an hour.