Name: Panettone
Cook time: 40 min
Total time: 40 min
Yield: serving
Cuisine: Bake
Ingredients: 40.00 g active dried yeast; 380.00 g flour cake; 125.00 ml water warm; 1.00 eggs; 90.00 ml water warm; 1.00 kg flour cake; 250.00 g sugar; 250.00 g butter melted; 350.00 g sultanas; 250.00 g lemon candied peel; 10.00 ml salt; 7.00 eggs extra-large; 2.00 orange zest only; 15.00 ml vanilla essence

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Ingredients (14)

STARTER DOUGH

40.00 g	active dried yeast
380.00 g	flour — cake
125.00 ml	water — warm
1.00	eggs
90.00 ml	water — warm

PANETTONE

1.00 kg	flour — cake
250.00 g	sugar
250.00 g	butter — melted
350.00 g	sultanas
250.00 g	lemon — candied peel
10.00 ml	salt
7.00	eggs — extra-large
2.00	orange — zest only
15.00 ml	vanilla — essence

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Method:

STARTER DOUGH:

Place yeast in a medium mixing bowl. Add 200 g of the flour and mix with yeast.
Slowly add warm water. Use just enough to form a soft dough.
Mix thoroughly, using a wooden spoon.
Cover and allow to stand until doubled in bulk (up to 24 hours).

Return to mixer and add remaining flour, egg and just enough warm water to form a soft dough.
Mix, then knead. Allow to rise once again (1 hour).

PANETTONE:

Using a large mixing bowl, add remaining ingredients to yeast mixture.
Knead thoroughly on a floured surface. Cover and leave until doubled in size, about 1 hour.

Shape into a ball, place in unfloured moulds and allow to rise for about 1 hour, or until dough reaches top of mould.
Cut a cross in top of each Panettone. Place a little butter in cross and lift ends of dough over butter.

Bake at 180 ºC for 20 to 30 minutes, or until a crust forms, then immediately turn temperature down to 160 ºC and bake until golden brown and a skewer inserted in centre comes out clean, about 20 minutes.
Cool in pans, then turn out onto wire racks to cool completely.

TOTAL KILOJOULE COUNT: 50 795 kJ (12 140 Cal).

Makes 1 large or 12 individual