1 hr to prepare, 50 mins to cook and 4 hrs proving time
670 calories / serving
500g strong white bread flour
extra flour, for dusting
1 tsp vanilla extract
2 medium eggs
5 egg yolks and 1 egg white
250g unsalted butter, softened
100g caster sugar
100g mixed peel
grated zest of 1 orange
grated zest of 1 lemon
25g fresh yeast
¼ tsp freshly ground nutmeg
1 tsp salt
1 tbsp caster sugar, for dusting
Using an electric hand-held whisk, beat the butter and all but 1 tbsp of the caster sugar in a separate bowl for 4-5 minutes, or until light and fluffy. Slowly pour the beaten egg mixture into the creamed butter and sugar, stirring constantly.
In a saucepan, gradually heat the milk until it is tepid, then crumble the yeast on top and stir in the remaining tbsp of caster sugar. Allow time for the yeast to activate and the milk to froth up. In a large mixing basin, sift together the flour, salt, and ground nutmeg.
In the center of the flour mixture, make a well and pour in the milk and yeast mixture. In a large mixing basin, make a dough, then fold in the butter and egg mixture until smooth. Knead the dough for 8-10 minutes on a floured surface until it is smooth and elastic.
Form into a ball and place in a lightly dusted mixing basin with a loose piece of clingfilm on top. Allow to rise for 1- 1½ hours in a warm place until twice in size. Knead the dough for 2 minutes on a lightly floured board.
Knead the raisins, sultanas, and candied peel into the dough until uniformly distributed. Cover loosely with clingfilm and place in an 8-inch springform cake tin. Allow for 2 hours of proofing in a warm location.
Preheat the oven to 200°C, 180°C fan, gas 6.
Brush the egg white over the top of the panettone dough once it has risen. Wrap aluminium foil over the outside of the cake tin, about 10cm above the tin's rim. Transfer the dough to the oven after tying it securely with twine.
After 15 minutes, reduce the temperature to 180°C and bake for another 30 minutes. Remove from the oven when a cake tester inserted in the center comes out clean, as you would when testing a cake.
Allow the panettone to cool completely in the tin before turning it out. Allow to cool completely on a wire rack. After dusting with the reserved caster sugar, slice into sections and serve.