Panettone

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix preferment flour, preferment water and preferment yeast until combined. Cover.

Leave at 20–22°C for 8–12 hours, until aerated and fragrant.

Tear preferment into pieces. Add final-dough flour, final yeast, sugar, salt, milk, whole eggs and yolks. Knead for about 10 minutes until stretchy.

Add final-dough butter gradually, then orange zest, lemon zest and vanilla. Knead for 10–15 minutes until very elastic, keeping the dough below about 27°C; add a refrigerator pause if greasy or warm.

Mix in raisins and candied orange peel gently.

Cover and rise at 24–26°C for 2–4 hours until roughly doubled; readiness matters more than the timer.

Push metal skewers through the lower sides of the paper moulds so they can support the baked loaves. Prepare stable containers for suspending them upside down.

Divide equally according to loaf yield, round gently and place in the moulds. Cover loosely.

Allow 2–4 hours at 24–26°C; the timer is an estimate. The dough crowns should reach the mould rims. Begin heating the oven near the end of proofing.

Heat the oven to 160°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

Continue covered until ready. The dough crowns should reach the mould rims.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 180°C conventional / 160°C fan for 30–40 minutes until browned and about 93–95°C in the centre. Cover with foil if colouring early.

Take out and immediately suspend upside down by the skewers between stable supports, keeping the loaves clear of surfaces.

Cool upside down for at least 4 hours to prevent collapse.

Remove the skewers only once fully cool and wrap the loaves.