Classic Italian Christmas Panettone

Sponge Dough
(To be prepared one day in advanced)

1. Place all the ingredients into the mixer.
2. Mix the ingredients for 4 minutes on low speed and 5 minutes on high speed.
3. Place the dough into a bowl, cover and let it rest for 16 hours at 20˚C.

Rum Infused Fruits
(To be prepared one day in advanced)

1. Combine the sultanas, candied orange cubes and rum in a bowl and soak overnight.
2. Drain the excess liquid before adding to the dough.

Hazelnut Topping

1. Mix all the dry ingredients together.
2. Add the egg white and mix with a whisk till smooth consistency.

1. Place all the ingredients for the sponge dough and panettone dough into the mixer except for the butter, sugar, rum infused fruits and hazelnut topping.
2. Mix the ingredients for 4 minutes on low speed and 6 minutes on high speed.
3. Add in the butter and sugar.
4. Mix the ingredients for 5 minutes on low speed and 2 minutes on high speed.
5. Add in the rum infused fruits and mix for 2 minutes on low speed.
6. Final dough temperature should be approximately 28˚C.
7. Place the dough into a bowl, cover and let it rest for 60 minutes at 25˚C.

1. Divide the dough at 500g each.
2. Roll the dough and place it directly into a Panettone mould.
3. Let the dough rest for 150 minutes at around 30˚C.

1. Preheat oven at 160˚C.
2. Transfer the hazelnut topping into a piping bag and pipe it gently on top of the panettone dough.
3. Add sliced or full almonds and pearl sugar for an additional crunch.
4. Bake the panettone at 160˚C for 40 minutes or till golden brown.
5. Remove the baked panettone and let it fully cool before serving.