Panettone friulano

Method

Warm the milk and dissolve fresh yeast with a pinch of sugar, then let stand for 10 minutes until foamy. In a large bowl, combine flour, remaining sugar, and salt. Make a well, pour in the yeast mixture, add eggs and vanilla extract, then gradually incorporate the flour whilst mixing. Once combined, knead for 10 minutes before gradually working in softened butter in small pieces, kneading until smooth and elastic. Fold in candied peel, sultanas, pine nuts, nutmeg, and aniseed. Shape the dough into a ball, place in an oiled bowl, cover, and prove at room temperature for approximately 4-5 hours until doubled. Transfer to a floured panettone mould, prove for a further 2-3 hours until risen. Bake at 190 degrees Celsius for 50-60 minutes until golden brown and a skewer inserted into the centre comes out clean. Cool in the mould for 15 minutes, then turn out onto a wire rack to cool completely.