Ingredients
- 500 g Type 000 flour
- 100 g sugar
- 25 g fresh yeast
- 3 eggs
- 100 g soft butter
- 100 ml warm milk
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 150 g candied fruit
- 100 g walnuts and almonds
- 80 g raisins
Step-by-step
Using a different robot? Switch it here:
- Put the warm milk, yeast and a tablespoon of sugar in the mixing bowl. Mix 1 min/37°C/speed 2.
- Add the flour, the rest of the sugar, the eggs, zest and vanilla. Knead 4 min/dough mode.
- Add the soft butter and knead 3 min/dough mode until you get an elastic dough.
- Add the candied fruit, nuts and raisins. Mix 30 sec/reverse/speed 2 to combine.
- Let rise, covered, in a warm place for 90 minutes until doubled in volume.
- Put the dough in a panettone mold, let rise 45 minutes more and score a cross on the surface.
- Bake at 170°C for 45 minutes. If it browns too much, cover with foil.
Tips
- Macerate the fruit and raisins in cognac the night before for more flavor.
- Don't rush the rising times — they're key for an airy crumb.
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