Panettone

This jewel-like Italian Christmas cake—studded with dried fruit and candied peel—is a showstopper that feels impossibly luxurious, yet the enriched dough comes together with patience and warmth rather than stress.

Ingredients:

• 500g strong bread flour
• 7g instant yeast
• 100g caster sugar
• 10g salt
• 3 large eggs, plus 1 egg yolk
• 120ml warm milk
• 100g softened butter
• Zest of 1 lemon and 1 orange
• 150g mixed dried fruit and candied peel
• 2 tbsp vanilla extract

Method:

1. Warm milk with yeast and a pinch of sugar; let sit 5 minutes until foamy.
2. Mix flour, remaining sugar, salt, and citrus zest in a large bowl.
3. Add yeast mixture, eggs, and egg yolk; mix until a shaggy dough forms.
4. Gradually knead in softened butter over 10 minutes until silky and elastic.
5. Fold in dried fruit and vanilla; cover and prove 2 hours until doubled.
6. Shape into a ball, place in a lined tall tin, and prove 1.5 hours until puffy.
7. Brush with egg wash; bake at 190°C for 50–60 minutes until golden and a skewer comes clean.
8. Cool in the tin 10 minutes, then turn out onto a wire rack.

Chef's tip: Soak your dried fruit in warm brandy or orange juice for 30 minutes before folding in—the plump, boozy fruit transforms this from good to unforgettable.