Enriched Fruit Bread
4,8 / 10
Preheat the oven to 180°C | 350F | gas mark 4. Crumble the yeast and stir it in warm milk. Add the flour, sugar and a pinch of salt and mix.
Stir in the egg yolks and butter, knead the dough and let rise in a warm (50°C) oven until doubled in volume.
Mix the raisins with the Cognac and add them to the dough.
Butter the bottom of a round cake tin and line with baking paper. Pour the batter in and cook for 1 hour 30 minutes.
Remove the Panettone from the oven and let cool. Just before serving, remove the cake from the pan and dust with icing sugar.