Candied Fruit Panettone

Before starting this Candied Fruit and Yuzu Panettone recipe, organise the necessary ingredients for the dough starter.

For the dough starter (make the day before): Pour the warm water over the fresh baker's yeast...

... and combine with a whisk until dissolved completely.

Tip the flour T45 in the stand mixer recipient.

Add the salt...

... and combine with the whisk to incorporate the salt.

Add the water and yeast mixture...

... and mix at medium speed with the dough hook for 3 minutes.

Gather the flour in the centre during the kneading process.

3 minutes later, the consistency should be thick and smooth.

The dough starter is now ready.

Remove the bowl from the stand mixer and gather the dough in the centre...

... into a homogeneous ball.

Cover the surface with cling film...

... to avoid the formation of a crust on the surface. Leave to rise for 3 hours in a warm place (about 25°C).

After 3 hours, the dough should have risen significantly.

Remove the cling film. The dough will stick to the film. This is completely normal.

Scrape the sides of the bowl with a rubber spatula and gather the dough starter in the centre of the bowl. Knock the dough back with the spatula...

... and cover the surface again with cling film.

Store in the fridge overnight.

For the candied fruits (make the day before): Organise the necessary ingredients.

Place the candied fruits in a mixing bowl and add the rum.

Using a Microplane Classic grater, zest the lemon...

... and the orange over the bowl.

The result should be as shown in the photo.

Combine carefully with a spatula.

Stretch some cling film over the bowl...

... and refrigerate overnight.

The next day, take the dough starter out of the fridge and set aside at room temperature for 2 hours before use.

For the panettone batter: Organise all the necessary ingredients.

Tip the flour in the stand mixer bowl.

Add the salt...

... castor sugar...

... and vanilla powder (you can use a fresh vanilla pod if you wish).

Combine the ingredients with the dough hook until homogeneous.

Add the fresh baker's yeast...

... the egg yolks...

.. the whole milk...

... and knead for about 3 minutes at medium speed...

... until the dough is smooth and homogeneous.

Add the dough starter...

... and knead again for 5 minutes at medium speed.

Stop the beater and scrape the sides of the bowl during the kneading process.

Increase the speed a little and knead for about 2 minutes.

Scrape the bowl regularly and mix until the dough comes away from the sides of the bowl.

Add the soft butter and mix at low speed for 10 minutes...

... until the butter is completely incorporated.

The panettone dough should be smooth and homogeneous.

Add the macerated candied fruits...

... and combine until homogeneous.

This is what the cake result should look like.

Transfer the dough into a food prep tray...

... and cover the surface with cling film.

Leave to rise at room temperature for 3 hours.

Transfer the panettone dough on a floured surface. Use a dough scraper.

Knock the dough back with your hand...

... and shape the dough into a ball.

The result should be as shown in the photo.

Divide the dough ball into 3 equal portions...

... using a digital scale.

Shape each portion into a ball.

Place each dough ball into a panettone paper mould or a panettone springform cake tin. Leave the panettones to rise for 2 hours in a warm place (about 25°C), ideally in a proofing chamber. The dough should double in volume.

For the icing: Organise all the necessary ingredients.

Place the whole raw almonds in a processor bowl.

Add the icing sugar...

... and grind into a fine powder.

Add the flour...

... and mix again.

Add the oil, egg whites and a few drops of sweet almond flavouring.

Mix again...

... until you get a soft paste consistency.

Take the panettones out of the proofing chamber...

... and pipe a layer of almond icing on the surface of each panettone. Use a piping bag and cut the tip with scissors to create a small hole. Pipe the icing into a spiral, starting in the centre.

Sprinkle the icing with whole raw almonds, crushed coarsely with a knife beforehand.

Sprinkle with pearl sugar...

... and icing sugar.

Bake in a fan-assisted oven preheated at 180°C (gas 4) for about 30 minutes.

The dough should have risen and should now reach the rim of the mould.

Remove from the oven and leave to cool at room temperature.

With panettone paper moulds: while the panettone is still warm, insert two wooden picks across the base.

Flip the panettone carefully...

... and hang it upside down on top of two bowls. This operation is essential to fix the fats inside the dough so the panettone doesn't collapse. Leave to cool upside down overnight.

With a panettone springform pan: open the clip and carefully remove the sides of the mould.

This is what the result should be like. Don't hang this one to cool. Panettone will keep well for a few days in an airtight plastic bag. Enjoy this delicious treat!