100g cornflour
30g caster sugar
10g easy blend yeast (1 1/2 sachets)
3 tsp vanilla extract
8g salt
50g cubed softened butter
6 egg yolks
190 ml lukewarm water
150g raisins & sultanas or chocolate chunks
1 heaped tbsp peel paste or mixed peel
zest of an orange and lemon
2 tbsp ground almonds
1 egg white
niblets or crushed white sugar cubes
This is quite a sticky dough so it is best to make in a free-standing machine fitted with a bread hook. Start by adding the flours, sugar, salt and yeast into the bowl of your machine. Make a well in the centre, turn the machine on slowly and start to slowly add the water, egg yolks & vanilla. Once you have a nice wettish dough add your zests, peel and fruit. Knead on the bread hook for about 7 mins. Next add the butter in slowly with the bread hook running, knead until totally incorporated about 2 minutes. Cover the bowl and leave to double in size for about 2-3 hrs. Turn out, knock back and shape into a round.
Place in to a lined 4 inch deep by 8 inch wide tin. Line the tin high with baking paper as the dough will grow over the top of the tin (see picture). Leave to prove for 2-3 hrs until the dough has doubled. Mix together the egg white and ground almonds. Carefully brush the top of the panettone so not to deflate it. Sprinkle with sugar nibs or crushed sugar cubes.
Bake in a preheated oven 180 for 35-40 mins or when it sounds hollow when tapped underneath. But keep an eye on it and if it starts to brown too quickly cover with baking paper. Cool completely on a wire rack before slicing.
