Panettone: Orange and Raisin Enriched Sweet Bread

Plump the raisins. Warm the raisins with the orange juice until steaming, then cover and leave for 15 min so they soften and do not draw moisture from the dough.

Mix the liquids. Whisk the warm milk, golden syrup, egg, yolks, vanilla and orange zest in the jug.

Start the dough. Combine the flour, yeast and salt in the mixer bowl. With the dough hook running on medium-low, pour in the liquids and knead for 3-5 min until no dry flour is left.

Work in the butter. Add the soft butter one piece at a time, then knead on medium-high for about 10 min. The dough is ready when it pulls away from the sides but still clings at the base; adding the fat after the gluten has formed keeps the bread light. On low speed, mix in the peel and raisins with any juice for 2 min.

First rise. Knead briefly on a floured surface, form a tight ball and set it in the greased bowl. Cover and leave at warm room temperature for about 2 h, until doubled.

Shape and prove. Pat the dough into a 30 cm round, fold the edges into the middle, then flip it and tighten into a smooth ball. Place it seam side down in the tin, cover and prove for 2-2.5 h until the top is about 5 cm above the rim.

Bake. Heat the oven to 175 °C (155 °C fan). Brush the top with beaten egg and bake for 15-20 min until golden, then turn the tin, cover loosely with foil and bake 30-40 min more, until the centre reads 88 °C. The foil stops the sugary crust from burning while the inside finishes.

Cool completely. Leave in the tin for 15 min, then turn out and cool on the rack for about 3 h before slicing, so the crumb sets.