Step by step recipe

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Stage 1 - 5 min.

Prepare the aromatic mixture

The day before making the loaf, mix 20 g honey, 1 vanilla pod (scrape the inside) and the zest of ½ orange and ½ lemon in a ramekin.

Cover with plastic film and leave overnight.

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Stage 2 - 5 min.

First dough mixing

Put into a food-mixer bowl 80 g caster sugar, 80 g water, 80 g egg yolk, 80 g butter, 240 g flour and 60 g flour.

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Stage 3 - 25 min.

Knead for about 25 minutes, then test the gluten with the The window-pane test or check that the temperature of the dough does not rise above 79°F (26°C).

Note: For the best way to knead, see: A few tips for effective kneading at home.

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Stage 4 - 12 hours

Gather the dough into a ball, wrap in plastic film and leave to rise for about 12 hours, until tripled in volume.

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Stage 5 - 30 min.

Knock back the dough by lifting it and thumping it back down onto the worktop.

Gather into a ball again, wrap in plastic film and refrigerate for 30 minutes.

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Stage 6 - 5 min.

Second dough mixing

Add 60 g caster sugar and the aromatic mixture to the dough you have already prepared, then start kneading on slow speed.

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Stage 7 - 10 min.

Knead until fully absorbed (about 10 minutes).

Add 80 g egg yolk and continue kneading until this is mixed in.

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Stage 8 - 7 min.

Add 90 g butter a little at a time and knead until completely mixed in.

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Stage 9 - 12 min.

Add 120 g raisins two at a time and mix in.

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Stage 10 - 7 min.

Add 120 g candied fruit and mix in.

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Stage 11

The dough should be very smooth by now, but add a little water if necessary (45 ml or 1.5 fl oz maximum).

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Stage 12 - 5 min.

Add the fruit

Finish by adding the rehydrated ingI and ingJ (mixed citrus peel is best)...

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Stage 13

...and mix well.

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Stage 14 - 15 min.

Tip the dough out onto the worktop, gather into a ball and leave to rest, covered with a plastic sheet, for 15 minutes.

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Stage 15 - 5 min.

Prepare the mould: this is a high-sided round mould 20 cm in diameter (approx. 8 inches). Line it with cooking parchment and stand on another sheet of paper, laid on a baking sheet.

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Stage 16 - 8 hours

Press down on the dough to flatten it and expel the gas that has formed, then reshape into a ball and put into the mould.

Leave to rest for 8 hours.

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Stage 17 - 3 min.

Cooking and resting

Preheat the oven to 340°F (170°C).

Score the top of the dough in a cross pattern...

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Stage 18

...and slip small knobs of butter into the cross cuts.

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Stage 19 - 1 hour

Bake for about 1 hout, ideally until the centre of the panettone reaches 201°F (94°C). Check this with an electronic thermometer.

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Stage 20 - 5 min.

When the panettone is cooked, turn it out while it is still hot and push 2 long skewers through the base...

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Stage 21 - 2 hours

...and hang it upside down from them like this.

Leave to rest in this position for at least 2 hours.

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Stage 22

Your panettone is ready and now you can enjoy a well-deserved treat!

Remarks

Nutritional information

How much will it cost?

• For 1 Panettone : 13.75 €

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