Line a 150mm deep cake tin with a double layer of non stick
baking parchment. Dissolve the yeast in 4 tbsp warm milk. Cover and
leave in a warm place near the oven for 10 minutes until frothy.
Stir in 125g flour and the remaining warm milk. Cover and leave to
rise for 30 minutes. Beat the egg and egg yolks together.
Sift the remaining flour and salt onto the yeast mixture. Make a
well in the centre and add the sugar beaten eggs and grated citrus
rinds. Mix to an elastic dough adding a little more flour if
necessary but keeping the dough quite soft. Work in the softened
butter.
Cover and leave to rise at room temperature for 2 to 4 hours
until doubled in volume. Meanwhile chop the candied peel. Knock the
dough down and knead in the chopped peel and raisins. Place in the
prepared tin and cut an X on the top with an oiled scalpel or very
sharp knife. Cover and leave to rise until the dough is about 25mm
above the top of the cake tin. Bake one hour until well risen and
golden. Leave in the tin for 10 minutes then transfer to a wire
rack to cool.
Serve cut into horizontal slices.
To store, wrap the whole Pannetone in cling film
or foil. Keep in the refrigerator. Bring to room temperature to
serve.
Makes 10 slices
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