Ingredients:
500g of flour,type 65
175g of soft & light butter
3 eggs, beaten
100g of cane sugar
3 tbsp of white wine
1 tsp of vanilla
½ tsp of salt
150g of raisins
4 tbsp of orange juice
Oranges for serving
100g of cane sugar
3 tbsp of white wine
1 tsp of vanilla
½ tsp of salt
150g of raisins
4 tbsp of orange juice
Oranges for serving
Instructions
-Whisk the milk and the yeast in a bowl and sugar, beaten eggs, melted butter , wine ,vanilla in another bowl.
-Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook.
-Add the 2 mixtures and knead for 10 minutes.
-Cover and let rise for 2 hours.
-Meanwhile, soak the raisins in the orange juice.
-Line a baking tin with baking paper.
-Tip the dough out on a floured surface, mix in the soaked raisins and lightly knead for 4 minutes.
-Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again.
-Preheat the oven to 180C.
-Brush the top of the panettone with the beaten egg .
-Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Garnish with oranges on top.
-Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook.
-Add the 2 mixtures and knead for 10 minutes.
-Cover and let rise for 2 hours.
-Meanwhile, soak the raisins in the orange juice.
-Line a baking tin with baking paper.
-Tip the dough out on a floured surface, mix in the soaked raisins and lightly knead for 4 minutes.
-Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again.
-Preheat the oven to 180C.
-Brush the top of the panettone with the beaten egg .
-Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Garnish with oranges on top.
