Warm milk 150ml
Dried yeast 10g
Whole eggs 4
Melted butter 180g
Orange juice 4tsp
Vanilla paste 2tsp
Strong white flour 500g
Candied peel 80g
1. Put the milk and yeast in a small bowl and whisk together. Leave until it becomes frothy on top.
2. Whisk the sugar and eggs together in a separate bowl until well incorporated and light. Stir in the melted butter and vanilla extract.
3. Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook.
4. Add the yeast and milk mixture along with the whisked egg mixture and knead for 10 minutes on a very low speed.
5. Cover and leave to rise in a warm place until it is more than doubled in size – this will take about 2-3 hours.
6. Meanwhile, soak the raisins in the orange juice or brandy.
7. Line the base of a small plant pot with baking paper and make a collar with double thickness baking paper to line the sides of the plant pot.
8. Tip the dough out on a floured surface, mix in the soaked raisins and candied peel and lightly knead for 5 minutes. The dough will be soft and sticky so oil your hands slightly to work with it.
9. Roll the dough into balls and place into the prepared pots. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again or you can place in the fridge over night and take it out the next day one hour before cooking.
10. Preheat the Aquaforno oven to 180C with pizza stone base on using charcoal and wood.
11. Brush the top of the panettone with the beaten egg.
12. Bake for about 30 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving.