Directions

• In a medium size bowl, soak raisins with lukewarm water for about 20 minutes. Then you can drain and dry it before use it.
• In a medium size bowl, softened butter with vanilla and orange zest until creamy.
• Add the egg yolk one at a time and mix well until incorporated. Set aside.
• In a large bowl, mix flour, sugar and yeast.
• Add water, honey and mix (the liquid will look little for the flour amount, but don’t add more water or the dough will turn out too sticky after you will add the butter mix).
• Incorporate the butter-yolks mix in three times: use a spatula or a spoon. If you have a stand mixer you can use it, but it isn’t needful.
• Mix well the dough: you’ll get a very sticky dough.
• Add drained raisins, candied orange and mix until well combined.
• Mix the dough with your spatula for few minutes until get a slightly less sticky dough. If you have a stand mixer you can use it and mix for about 15 minutes, but it’s not needful.
• 10. Transfer your dough into a large bowl greased with butter.
• 11. Cover with plastic wrap and let it rise in a warm place until double or triple in size, about 2 hours (I place it in my lukewarm oven).
• 12. Invert the rised dough onto a silicone mat, form into a ball (you can use a spatula to touch the dough because it’s still a bit sticky) and fold the dough few times as you can see in the video.
• 13. Form into a ball and place it into a 1kg panettone paper mold* (16,5x11cm – 6,5×4 inch).
• 14. Cover with plastic wrap and let it rise in a warm place until the dough reaches the mold edges.
• 15. Remove the plastic wrap on top and let it rest at room temperature for about 30 minutes or until a dry film will form on top.
• 16. Score the top forming a cross with a blade or a very sharpe knife.
• 17. Place 1 tsp of unsalted butter on top and place panettone onto a baking sheet.
• 18. Bake in preheated no-fan oven (top and bottom heat) at 170°C-340°F for 50 minutes (40-60 minutes, depends to the oven type) or until a skewer comes out dry.
• 19. After about 25 minutes that it’s baking, cover panettone on top with a double aluminium foil to prevent burns.
• 20. Remove from the oven, skewer at 1cm-0,5 inch from the bottom with two long knitting needles and invert panettone upside down over two paper towel rolls.
• 21. Let it cool down upside down for at least 3-4 hours.
• 22. You can serve it with pastry cream or simply as it is.
• 23. You can store in plastic bag at room temperature for about 5 days.