ready in 2 h. 20 min.
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 4 ½ cups all-purpose flour
- 2 quick-rising active dry yeast (7 gram)
- ½ cup superfine caster sugar
- ½ tsp salt
- ½ tsp grated Nutmeg
- ⅞ cup warm milk
- 1 cup butter
- 1 cup mixed Dried Fruit (raisins, sultanas)
- 1 cup chopped Candied fruit
- milk (for brushing)
- 2 Tbsps sliced almonds
- To decorate
- powdered sugar
Beat the eggs and yolk with the vanilla and set aside.
Mix together the flour, yeast, sugar, salt and nutmeg in a mixing bowl. Add the warm milk and egg mixture, and beat to a very soft, sticky dough. Cover with cling film and leave in a warm place until the dough has doubled in size.
Line 10 muffin tins with baking parchment so that the paper comes well above the tins to make a collar.
Work the butter, fruit and peel into the risen dough with your hands. Cut into 10 equal pieces and place a piece into each tin. Cover as before and leave in a warm place until very well risen.
Heat the oven to 190°C (170° fan) 375°F gas 5.
Gently brush the panettone with milk and scatter over the almonds. Bake for 25-30 minutes until golden. Place (in the paper) on a wire rack to cool.
Sift a little icing sugar over the top of each panettone.