Panettone

Step 1: For the first dough, stir ⅛ oz fast-action dried yeast into ½ cup lukewarm water, then mix in 7 oz strong white bread flour, 1 ⅜ oz caster sugar and 2 egg yolks to a sticky dough.

Step 2: Knead for 10 minutes, adding 1 ¾ oz butter a little at a time, until the dough is smooth and elastic.

Step 3: Cover and leave somewhere warm (24–81°F) for 10–12 hours, until it has roughly tripled and the surface is domed and bubbly.

Step 4: Soak 4 oz raisins in warm water for 20 minutes, drain and pat very dry. Mix with 3 ½ oz candied orange peel and 1 ¾ oz candied citron and toss in 1 tbsp plain flour.

Step 5: Add 9 oz strong white bread flour, 2 ⅞ oz caster sugar and 1 tbsp honey to the risen dough and knead for 5 minutes until combined.

Step 6: Knead in 4 egg yolks one at a time, waiting until each disappears, then add 3 ½ tbsp whole milk, 1 tsp salt, 1 tsp vanilla extract, 1 tbsp orange zest and 1 tsp lemon zest.

Step 7: Add 3 ½ oz butter a piece at a time and knead for 15 minutes, until a thin piece stretches into a see-through sheet without tearing. Common mistake: adding the butter too fast or letting the dough get warm; it turns greasy and the panettone collapses. Chill the bowl for 10 minutes if it goes slack.

Step 8: Knead in the fruit gently until evenly spread, then cover and rest the dough for 30 minutes.

Step 9: Turn the dough onto a lightly buttered surface and shape it into a tight ball by tucking it under itself with cupped hands. Drop it into 1 panettone paper mould.

Step 10: Cover and leave in the warm place for 6–7 hours, until the dome reaches the rim of the mould.

Step 11: Heat the oven to 350°F (300°F fan) with a rack on the lowest shelf. Leave the panettone uncovered for 15 minutes so a light skin forms.

Step 12: Cut a shallow cross in the top with a sharp blade, put ½ oz butter in the centre and fold back the four flaps.

Step 13: Bake for 45–50 minutes, until deep brown and a probe reads 201°F in the centre. Cover loosely with foil after 25 minutes if the top darkens too fast.

Step 14: At once push two long skewers through the base, 3 cm up, and hang the panettone upside down between two tall pots. Leave for at least 4 hours, so the soft crumb sets instead of sinking.

Step 15: Turn it the right way up and slice tall wedges. Stored in a plastic bag, it keeps for a week.