Panettone — Dried Yeast Version

Saved BBC Good Food recipe, original yield 6–8. This is a separate dried-yeast recipe from the natural-starter panettone.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease a panettone tin or deep 20 cm cake tin, or use a panettone case. Mix warm milk, yeast and 1 tsp dough sugar and leave a few minutes.

Step 2

Beat remaining dough sugar, butter and vanilla until pale and creamy. Stir in zests, then eggs gradually. Add a spoonful of flour if curdling.

Step 3

Mix flour and salt in a large bowl. Make a well, add yeast mixture and butter mixture and fold to a soft dough. Knead in the bowl for 5 minutes, then on a lightly floured surface for 10 minutes until soft and stretchy. Add as little extra flour as possible. Cover in a lightly greased bowl and rise warm for 2 hours until doubled.

Step 4

Gently heat raisins and sultanas with rum for 5–7 minutes until plump and liquid absorbed. Cool. Knead risen dough for 5 minutes, gradually incorporating soaked fruit and candied peel. Shape into a ball and place in the tin. For a 20 cm cake tin, secure baking paper around the outside to extend 5 cm above its rim. Cover lightly and rise 1 hour to the top.

Step 5

Preheat to 180°C, fan 160°C. Mix almonds, topping caster sugar and egg white and brush over the loaf. Bake for 40–50 minutes until golden and a skewer comes out clean. Cool in the tin for 10 minutes, then on a rack. Dust with icing sugar when fully cool.