Panettone

Ingredients

• 300 g All purpose flour
• 75 g Raisins
• 120 g Candied fruit mix, chopped
• 75 ml Milk
• 3 tbsp Water, hot, around 45C
• 100 g Butter, unsalted
• 75 g Cane sugar
• 1 1/4 tbsp Orange zest, grated
• 1 1/4 tbsp Lemon zest, finely grated
• 1 1/4 tbsp Butter, unsalted, melted
• 5/8 tbsp Cream
• 5/8 tbsp Dry yeast
• 2 3/8 pcs Eggs
• 1.8 pcs Egg yolks
• 1 1/2 tsp Lemon zest, finely grated
• 5/8 tsp Vanilla extract

Method

1. Prepare the base sponge; warm a small bowl by rinsing it with hot water.
2. Pour in warm water and sprinkle 7g (0.5 tablespoon) yeast on it.
3. Let stand until yeast has dissolved.
4. Stir in 60g of the flour, cover with clean foil, then let stand for 30 minutes, or until doubled.
5. Sprinkle remaining yeast over warm milk.
6. Let stand until dissolved.
7. Whisk together sugar, eggs, egg yolks, and vanilla.
8. Stir in milk-yeast mixture.
9. Add sponge then stir until well-incorporated.
10. Combine plain butter, melted butter, and remaining flour until crumbly. S
11. lowly pour in egg mixture and beat on high speed for 3 to 4 minutes, until dough is elastic-looking and long strands form.
12. Stir in raisins and candied fruit and zests.
13. Turn dough into oiled bowl, cover with clean foil, then leave in a warm place to rise until doubled, about 2 to 3 hours.
14. Fold down moulds to form a 7-cm cuff.
15. Brush inside and out with melted butter.
16. Turn dough onto a lightly floured work surface and knead a few times to deflate.
17. Divide dough into 3 pieces.
18. Roll each piece into a ball and drop into prepared moulds.
19. Place bags on a baking tray about 10cm apart and cover loosely with cling film.
20. Let rise in a warm place until doubled again, about 2 hours.
21. Heat oven to 200°C then make an X on top of each loaf with oiled scissors.
22. Combine egg yolk with cream.
23. Brush tops of loaves lightly with egg wash.
24. Place baking tray in bottom 1/3 of oven.
25. After 10 minutes, lower heat to 190°C and bake for 30 more minutes; if tops get too brown, cover with foil.
26. Loaves are done when a wooden skewer inserted into centre comes out clean.
27. Cool on wire rack.
28. Remove from the pan and slice before serving.
29. You can additonally dust with some icing sugar.