Note: Panettone is normally baked in a specially-shaped mould. Use any deep cake tin or ovenproof saucepan(deeper than it is wide) that is available.

Ingredients:

*2 1/2 tsp/ 1 envelope dried yeast
*1 c hand-warm milk
*10 oz/ 2 1/2 c plain/AP flour plus additional if needed
*1/2 tsp salt
*1/4 lb/ 1 stick unsalted butter at room temperature
*4 oz/ 1/2 c sugar
*3 tbs mixed peel, chopped fine
*1/2 c sultanas/golden raisins
*zest of 1 lemon and 1 orange, grated
*1 tsp vanilla essence/extract
*1 egg yolk beaten with a little water
*icing/confectioner’s sugar for dusting

Preparation:

Dissolve the yeast in the warm milk with a spoon of flour. Let stand for a few minutes while getting the other ingredients together.

Sift the flour and salt into a large bowl. Make a well in the centre and pour in the yeast mixture. Mix in some of the flour to form a very soft dough. Cover with a tea towel and leave until frothy.

Stir in the rest of the flour to form a stiff dough. Turn the dough out onto a floured board. Knead for about 10 minutes, until smooth and elastic.

Put the dough back into the bowl, cover with a tea towel and let rise in a warm place until doubled in bulk; an hour or more.

Punch down the dough and let it rest for a few minutes. Meanwhile, butter a panettone mould or other deep, round cake tin. Line the base and side with kitchen parchment paper, extending the paper 5–6 inches above the top of the tin.

Combine the egg yolks, sugar, vanilla and butter. Knead the mixture into the dough, along with the fruits and grated zests.

Shape the Panettone into a round loaf and place in the papered tin. Use a sharp knife or scissors to cut an X into the top of the loaf. Cover with a tea towel and let rise until doubled in bulk; about 2 hours.

Oven at 350 F.
Brush the top of the loaf with the egg yolk beaten with water. Bake at 350 F for about 45 minutes, until a thin skewer inserted into the centre comes out clean. Remove from the tin, with the paper, and let cool on a wire rack. Dust with the icing/confectioner’s sugar to decorate.

Serve Panettone (Italian Christmas Bread) for Christmas breakfast or later in the day for tea with  Christmas Cake, Biscochitos, Lebkuchen, Pfeffernuesse, Spicy Honey Cake, and Stained Glass Fruitcake.

Image via Wikipedia