Panettone recipe
- 150 g (5.3oz) milk, warmed
- 2 tsp dried yeast
- 100 g (3.5oz) golden caster sugar
- 3 eggs, beaten
- 175 g (6.2oz) butter, melted
- 3 tbsp Marsala
- 1 tsp vanilla extract
- 500 g (17.6oz) plain flour, plus extra for dusting
- 0.5 tsp salt
- 150 g (5.3oz) raisins
- 4 tbsp orange juice or brandy
- 75 g (2.6oz) candied peel
- 1 egg, beaten
- 2 tbsp flaked almonds
- Place the milk and yeast in a small bowl and whisk together.
- Whisk the sugar and eggs together in a bowl until well incorporated and light, then add in the melted butter, Marsala and vanilla.
- Place the flour and salt into a mixer fitted with a dough hook.
- Add in the yeast and milk mixture along with the egg mixture and knead for 5 minutes on a low speed.
- Cover and leave to rise in a warm, draught-free place until it doubles in size, which will take about 2 hours.
- Meanwhile, soak the raisins in the orange juice or brandy in a small bowl.
- Preheat the oven to 180C/fan 160C/gas 4.
- Butter and line a 20cm deep cake tin.
- Make a 10cm collar with double thickness parchment paper and line the sides of the tin.
- Tip the dough out on a floured surface, mix in the raisins and candied peel and lightly knead for 3-4 minutes.
- The dough should be soft, so oil your hands well to handle it.
- Roll the dough into a ball and place it into the tin.
- Leave it to rise for 30 minutes.
- Brush the top with the beaten egg and sprinkle over the almonds.
- Bake for about 55 minutes, or until well risen and golden.
- Transfer to a cooling rack.
milk, yeast, sugar, eggs, marsala, vanilla, salt, raisins, orange juice, candied peel, egg, almonds
Taken from www.lovefood.com/guide/recipes/17816/panettone-recipe (may not work)