Italian Panettone Recipe

Step one - prepare the starter:

- In a deep bowl, combine warm milk, yeast, and 70g of flour, mix well, cover the bowl with foil, and let it sit for 45 minutes to 1 hour.

During this time, the mixture should triple in volume.

Step two - knead the dough:

- In a bowl, place the softened butter, salt, vanilla, and 60g sugar. Mix well with a mixer.

- Add eggs and flour as follows:

1 egg - mix with 100g flour using a mixer

1 egg - mix with 100g flour using a mixer

1 egg - mix with 100g flour using a mixer (switch to dough hooks at this stage)

So repeat these steps three times, adding eggs and flour successively.

Add the starter prepared in step 1-2.

Mix well using the mixer hooks.

Add the dried fruits. I've used black raisins here to test the dough texture.

It's best to use a mix of different types and colors for added flavor and visual appeal.

Transfer the sticky dough (slightly thicker than cake batter) into an oiled or buttered bowl (make sure it's greased!).

Cover with plastic wrap and let it rise for 2 hours; it will expand to fill the bowl.

Dust your work surface with flour and transfer the dough from the bowl.

Knead it gently for 2-3 minutes; it will be soft, slightly sticky, yet elastic and satisfying to handle.

Butter an oven tray; a pan with removable sides is recommended, mine is 28 cm.

Press the dough gently into the pan with your fingers.

Step three - proof the dough in the tray:

- This takes about 2 hours; cover the tray with plastic wrap.

Allow 45 minutes for raising the starter, 2 hours for rising the dough in the bowl, and another 2 hours for rising in the pan.

Limited kneading, but be patient for a fluffy, perfect cake.

Optionally, make the glaze as follows:

- In a small bowl, mix peeled (or unpeeled) ground almonds, 50g powdered sugar, 2 raw egg whites, and 2 tbsp of starch. Blend until smooth.

Pour the glaze over the risen cake in the tray and carefully and gently spread it with a brush over the surface.

Sprinkle almond slices over the icing.

Add powdered sugar.

The cake is now ready to bake in a preheated 180°C oven for about 40-45 minutes.

Monitor carefully in the oven as it browns quickly on top; cover with aluminum foil if needed to prevent burning.

Once done, remove it from the oven and let it rest in the tray for about 30 minutes.

Gently run a knife around the tray edges to release the cake. Remove it from the pan and let it cool on a towel or rack.

For best results, wait at least 3-4 hours before slicing, if you can be patient :)

Enjoy this wonder cake - fluffy, tender, and fragrant - perfection!

I've also made it with a hole in the middle, without icing. When hot, just brush it with butter and garnish with powdered sugar if desired.

Additionally, I added more fruits - simply delicious!

Bon appétit!