(for the starting dough)
60g water, lukewarm
60g full fat milk, lukewarm
8g instant yeast
60g white bread flour
1 tbsp caster sugar
(for the dough)
80g dark raisins + 80g pale raisins
1 cup Amaretto liqueur (sub this by rhum if you haven’t got any)
80g candied lemon peel
1 tbsp vanilla extract
the zest of 1 lemon
the zest of 1 orange
350g white bread flour
80g butter at room temperature, cut into cubes
1 egg yolk + a splash of milk
A few hours beforehand, let the raisins soak in the amaretto liqueur.
First make the starting dough. Pour the lukewarm milk and water into a small bowl and sprinkle with the instant yeast. Let it stand for 5 minutes.
Add bread flour and caster sugar and stir to a smooth mixture. Cover with clingfilm and let it rise on a warm place for 40 minutes, or until doubled in size.
Make the dough. In a large bowl, shortly mix eggs, caster sugar, vanilla and zest. Add starting dough and mix shortly. Next, add bread flour and stir just until it comes together. Add butter and stir until incorporated.
On a floured surface, knead the dough for 20 minutes (or until stretchy and smooth).
Drain the soaked raisins and knead this along with the lemon peel through the dough.
Grease a bowl with oil or butter, add the dough, then cover with clingfilm and let it rise for 4 to 5 hours on a warm place. The dough should be tripled in volume.
Grease a panettone mold (or baking pan) with butter and cover the bottom with parchment paper. Punch down the risen dough and lay into the panettone mold. Cover with clingfilm and let it rise for another 4 hours on a warm place, or until doubled in size.
Preheat the oven to 180°C. Whisk egg yolk and milk and slightly brush the top of the risen dough. Bake the panettone for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.
Serve the panettone with a dollop of crème anglaise or ice cream. Happy Holidays!