Ingredients:

  • 150g sultanas
  • 100g candied orange peel, finely diced
  • 50ml dark rum or cognac
  • 1 tbsp boiling water
  • 1 lemon, zested
  • 100g strong bread flour (min. 13% protein) for poolish
  • 100ml lukewarm water (30°C/86°F) for poolish
  • 5g active dry yeast
  • 400g strong bread flour or Tipo 00 flour
  • 100g granulated sugar
  • 5g sea salt
  • 3 large egg yolks, room temperature
  • 120ml whole milk, lukewarm
  • 150g unsalted butter, softened and cubed
  • 1 tsp vanilla bean paste

Instructions:

  1. Combine sultanas, candied peel, rum, boiling water, and lemon zest. Cover and macerate for at least 4 hours.
  2. Whisk poolish ingredients (100g flour, 100ml water, yeast) into a paste. Let ferment in a warm spot for 60-90 minutes until bubbly and doubled.
  3. In a stand mixer, combine the poolish with the remaining 400g flour, sugar, salt, egg yolks, milk, and vanilla. Mix until a dough forms.
  4. Gradually add softened butter cubes while kneading on medium speed. Continue intensive kneading until the dough passes the windowpane test.
  5. Drain the soaked fruit and fold into the dough. Let the dough rise in a warm place for 3 hours or until tripled in size.
  6. Transfer dough to a 6-inch panettone paper mold. Let rise for another 2 hours until the dome reaches the top of the mold.
  7. Bake at 170°C (340°F) for 45 minutes or until the internal temperature reaches 90°C (194°F).
  8. Immediately pierce the bottom of the cake with skewers and hang upside down for at least 4 hours to prevent the structure from collapsing.