-
Put the peel, sultanas and grated rind in
a small bowl, add the brandy, mix well and set aside.
-
Put the yeast, warm milk and 1 tsp sugar
in a small bowl and leave in a warm place for 10-15 minutes, or until
foamy.
-
Sift 200g of the flour and 1/2 tsp salt
into a large bowl, make a well in the centre and add the yeast mixture.
-
Mix together with a large metal spoon to
form a soft dough.
-
Cover the bowl and leave to sponge and
rise in a warm place for 45 minutes, or until frothy and risen.
-
Add the eggs, vanilla and remaining sugar,
and mix.
-
Add the butter and continue mixing until
well combined.
-
Stir in the remaining flour and mix well,
knead on a floured surface until the dough is smooth and elastic.
-
You may need to add up to 1/2 cup flour to
the dough as you knead, place the dough in a lightly greased bowl, cover
with plastic wrap and leave in a warm place for 90-120 minutes, or until
doubled in size.
-
Lightly grease a 15cm round cake tin and
line the base and side with a double thickness of baking paper, ensuring
the collar extends above the rim of the tin by 10cm.
-
Punch the dough to expel the air and turn
out onto a floured work surface, roll into 30 x 20cm rectangle.
-
Drain the fruit mixture and spread half of
the fruit over the surface of the dough, fold over the short edges like
an envelope to cover the fruit.
-
Roll again and repeat the process to
incorporate all the fruit.
-
Gently knead the dough for 2-3 minutes and
shape into a neat ball.
-
Place in the tin, brush with the melted
butter, then slash a cross on the top with a sharp knife and leave to
rise again in a warm place for 45 minutes, or until doubled in size.
-
Preheat the oven to moderately hot 375F
Gas 5, bake for 50 minutes, or until the panettone is golden brown and a
skewer inserted into the centre comes out clean.
-
Leave in the tin for 5 minutes, then
transfer to a wire rack to cool.
-
Allow to cool completely, dust with icing
sugar and slice into long wedges to serve.
-
Panettone is delicious fresh or toasted.
