Well, let's call this a kind of failed panettone... Honestly, the texture was soft, fluffy and buttery and the taste was lightly sweet, just like it should be, but the look could be improved a bit. I really don't know why the yeasted dough rose too much or why the top of the breads was uneven and a bit overbrowned. But come on, It was my first time baking panettone and I don't have that much experience with yeasted doughs, so don't jugde me :) Nevertheless I hope that you like the pictures and give this recipe a try!
makes two panettone breads
450ml warm milk
42gm fresh yeast, in crumbles
100gm candied orange or lemon peel
700 - 800gm white flour
1 tsp salt
1/2 tsp nutmeg
3 egg yolks
200gm melted butter
Combine yeast and sugar with half of the milk, stir (using a wooden spoon) until sugar dissolves and let sit for about 5 minutes until brown and bubbly.
Prepare the dough in a large glass bowl: Sieve together flour and salt. Add orange peel, raisins, nutmeg and mix well. Pour over the yeast mixture, melted butter and the remaining milk. Stir slowly until well incorporated. Start kneading the dough on a floured surface and add more flour if needed. Knead for about 4 - 5 minutes until soft but still a bit sticky. Place back into the glass bowl and let rise at a very warm place for about 1 hour.
Butter two round pans (if possible, use panettone pans, I was using two soufflé pans).
After the dough has doubled in size, take out of the glass bowl and knead again for about a few minutes. Form 2 dough balls and place into buttered pans. Let rise again at a warm place for about 1 - 1.5 hours.
Preheat oven to 150C. Bake the panettone bread for about 45 minutes.
Let cool completely, then remove from pans and dust with a lot of icing sugar.