Panettone Recipe - Baking Heritage | Baking Heritage

Ingredients

• FOR THE STARTER (Night 1)
• 150g bread flour
• 100g lukewarm water
• 2g instant yeast
• 1 tbsp sugar7
• FOR DOUGH 1 (Day 2 Morning)
• All of the starter
• 200g bread flour
• 80g sugar
• 3 egg yolks (room temperature)
• 100g unsalted butter (softened)
• 60g lukewarm water
• 1 tsp vanilla extract
• Zest of 1 orange and 1 lemon
• ½ tsp salt
• FOR DOUGH 2 (Day 2 Afternoon)
• All of Dough 1
• 100g bread flour
• 2 egg yolks
• 30g sugar
• 30g butter (softened)
• 200g mixed dried fruit (e.g. raisins, sultanas, chopped candied orange peel)
• 1 tbsp dark rum or orange juice (for soaking fruit)
• Butter for greasing and brushing