Panettone Recipe

How to Make Panettone

• Prepare the sponge:
• 1.Take a small bowl. Pour warm 30 gm of milk and add 5gm yeast to it.
• 2.Let it stand until yeast has dissolved. Stir in 30g of the flour, cover with cling film, and let stand 30 minutes, or until doubled.
• 3.Beat sugar, egg yolks & whole eggs together. Add to sponge and stir until well incorporated.
• 4.Combine butter and remaining flour until crumbly. Slowly pour in egg mixture.
• 5.Add in the rest of the ingredient except the fruits and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in candied fruit and raisins.
• 6.Take the dough into greased bowl, cover with cling film, and leave in a warm place to rise until doubled again, about 2 hours.
• 7.Once proofed take out the dough onto a lightly floured work surface and knead a few times to deflate.
• 8.Divide dough into 2 pieces. Roll each piece into a ball and drop into prepared moulds. Let rise in a warm place for about two hours, until doubled again.
• 9.Heat oven to 200 C. Cut an X on top of each loaf with oiled scissors/blade. Brush tops of loaves lightly with egg wash.
• 10.After 10 minutes, lower heat to 190 C. Bake for 30 more minutes; if tops get too brown, cover with foil.
• 11.Loaves are done when a wooden skewer inserted into the centre comes out clean. Cool on wire rack.
• 12.Serve.