Panettone (Paul Hollywood)

strong white flour 500g
salt 7g
caster sugar 50g
instant yeast 14g sachet
warm milk 140ml
medium eggs 5
unsalted butter 250g, softened
dried cherries 120g
dried sultanas 120g
dried currants 120g
whole blanched almonds 100g

Put the flour, salt, sugar, yeast, milk and the eggs in the bowl of a table mixer fitted with a dough hook.

Begin by mixing slowly on number 2 for 2 minutes then move up to number 4 and mix for a further 6-8 minutes until you have a soft dough.

Add the softened butter and mix for another 4-5 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft. Add the dried fruit and nuts. Mix until all incorporated.

Tip the dough into a bowl, cover and chill overnight or for 7 hours until the dough has hardened and you are able to shape it.

Prepare the panettone tin by painting the inside with a pastry brush in an upward motion and chilling it. Repeat this once more.

Remove your panettone dough from the fridge. Knock back the dough, shape into a ball and place in the tin.

Leave to prove in the fridge for a further 6 hours.

Heat the oven to 190C/gas mark 5. When the panettone is risen, bake for 20-25 minutes then bake for a further 35 mins on 150C/gas mark 2 or until a skewer comes out clean, bearing in mind the sugar and butter in the dough will make it take on colour before it is actually fully baked. Remove the panettone from the tin and allow to cool.

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