Ingredients
- 200 g dried fruit of your preference
- 50 ml liquor of your preference
- 150 g Lurpak cow milk butter
- 4 medium eggs
- 15 g dried yeast
- 120 g granulated sugar
- zest of 1 orange
- 1 vanilla vial
- 60 ml milk
- 450 g hard flour
- 1 egg yolk for brushing
Method
Combine dried fruit, liquor, and a bit of warm water in a bowl, cover, and allow them to rest overnight.
Method for the dough
Add all the ingredients to a mixer’s bowl and beat for approximately 10 minutes on medium speed, until it all starts to come together. It will turn into a glossy and fine dough.
Attention, the dough at this stage is quite sticky and stretchy at this stage. Grease properly a large bowl with butter and place in it the dough.
Cover the bowl with a sheet of plastic wrap and put it in a warm place, letting the dough rise for at least 1 hour.
When the dough is ready, place it again in the mixer bowl adding the soaked fruit, which has already been drained. Knead at medium speed for 1 minute, until soaked fruit folds in the dough.
Tip out the dough and place it in a panettone pan and let it rise again for at least 1 hour.
When the panettone has doubled in size, brush it with the egg wash, which has already been prepared by adding to the egg yolk a tablespoon of milk or water. Brush gently over the top of the panettone.
Bake the panettone in a preheated oven at 160-170 C fan for 50-60 minutes.
When the panettone is fresh from the oven, insert a needle 2 cm above the bottom of the panettone and leave it to hang upside down to keep its shape.
