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
- Put the milk and yeast in a small bowl and whisk together, leave until become frothy on top.
- Whisk the sugar and eggs together in a separate bowl until well incorporated and light, stir in melted butter and vanilla extract.
- Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook.
- Add the yeast and milk mixture along with the whisked egg mixture, and knead for 10 minutes on a very low speed.
- Cover and leave to rise in a warm place until it is more than doubles in size – this will take about 2-3 hours.
- Meanwhile, soak the raisins in the orange juice or brandy.
- Line the base of a small plant pot with baking paper and make collar with double thickness baking paper to line the sides of the plant pot.
- 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.
- 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 an hour before cook.
- Preheat Aquaforno oven to 180C with pizza stone base on using charcoal and log wood.
- Brush the top of the panettone with the beaten egg.
- Bake for about 30 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving.