Panettone

Method

Soak the sultanas and candied peels in rum for two hours. Dissolve fresh yeast in warm milk with a pinch of sugar, then combine with flour, remaining sugar, salt, and eggs to form a dough; knead for ten minutes until smooth. Gradually incorporate softened butter, piece by piece, kneading thoroughly until fully incorporated and silky. Fold in the soaked fruit with its liquid and vanilla extract until evenly distributed. Place dough in an oiled bowl, cover, and prove at room temperature for four to five hours until tripled in volume. Shape into a ball and place in a greased panettone mould or tall cake tin, cover, and prove again for two hours until it reaches the rim. Bake at 190C for fifty to sixty minutes until golden and a skewer inserted comes out clean, covering with foil if browning too quickly. Cool in the tin for ten minutes, then turn out and cool completely on a wire rack before serving.