250g Strong white flour
65g Caster sugar
65g Very active white sourdough starter
50g Egg yolks
70g Softened butter
62g Strong white flour
50g Caster sugar
1 Vanilla pod
tsp Orange blossom water
50g Egg yolks
40g Softened butter
40g Unsalted butter, softened
150g Sultanas (or dark chocolate chips)
120g Italian mixed candied peel
1 Panettone case
1. In a large bowl, mix together your Stage 1 flour, sugar, starter, water until they form a dough preferably with an electric mixer.
2. Knead vigorously for 10–15 minutes until dough is very smooth. Add the butter and egg yolk and beat until totally smooth and combined for a further 5–10 minutes.
3. Cover and let it prove, this can take quite a long time and depends on the temperature in your kitchen. You want it to at least triple in size and it should take around 15 – 16 hours at 20 Celsius.
4. Once tripled in size add Stage 2 ingredients, flour, sugar, add the orange blossom water, honey and salt. Finally, add the egg yolks and softened butter, mix the dough for another 10-15 minutes until silky smooth.
5. Finally, add the sultanas and mixed peel, keep working the dough until the fruit is as evenly distributed as it can be.
6. Shape the panettone into a smooth and rounded surface with high surface tension and well supported sides, you can use a little oil or melted butter in order to facilitate this process…
7. Cover and prove in the panettone case for approximately 10–14 hours or until it has at least double in size.
8. 30 minutes before baking, uncover the panettone in order for this to form a “skin” on the top, this will facilitate the cutting of the traditional cross with a sharp blade, add a knob of butter and bake at 165 Celsius for 50 minutes.
9. Once cooked, insert two long wooden or metal skewers at the bottom of the panettone, hand it upside down and let it cool overnight.