I love panettone but, believe it or not, this is the first one I've ever made. I have my Nan coming over for coffee in the morning so I thought this would be a great time to try making one. I can't tell you how great it smells. It needs a lot of proving because of the amount of egg yolks in it. But please have a go, you won't be disappointed. Just do some jobs or pop to the shops while it does its stuff.
350g strong bread flour
30g caster sugar
10g easy blend yeast (1 1/2 sachets)
3 tsp vanilla extract
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.
To make my mini panettone follow the recipe above, but after the first prove divide the dough into 12 balls and pop into panettone cups or cupcake cups, prove until doubled in size (about 45-65 mins in a warm place) Brush with the egg wash with ground almonds then sprinkle with the sugar nibs and bake in a preheated oven 170 for about 20-25 mins