In a mixing bowl, combine the flour, salt, and the Saf-instant yeast.
In another bowl, mix together the sugar, milk, butter, eggs, egg yolks and orange flower water.
Using a spoon, gradually incorporate the dry ingredients followed by the pieces of candied orange and raisins and mix until a consistent dough is obtained.
Knead and shape into a ball. Transfer the dough to a bowl and cover with a clean tea towel. Leave to rest for 1h.
Once risen, work the dough gently to remove the air and place in a generously buttered panettone mould. Brush the top of the dough with oil.
Cover with plastic film and leave in a warm place to rise until the dough has reached the top of the mould.
Using a serrated knife, mark the top of the dough with a cross and bake in a pre-heated oven for 40-50 mins at 180°C.
Ingredients
Directions
In a mixing bowl, combine the flour, salt, and the Saf-instant yeast.
In another bowl, mix together the sugar, milk, butter, eggs, egg yolks and orange flower water.
Using a spoon, gradually incorporate the dry ingredients followed by the pieces of candied orange and raisins and mix until a consistent dough is obtained.
Knead and shape into a ball. Transfer the dough to a bowl and cover with a clean tea towel. Leave to rest for 1h.
Once risen, work the dough gently to remove the air and place in a generously buttered panettone mould. Brush the top of the dough with oil.
Cover with plastic film and leave in a warm place to rise until the dough has reached the top of the mould.
Using a serrated knife, mark the top of the dough with a cross and bake in a pre-heated oven for 40-50 mins at 180°C.