PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING & PROVING) SERVES 20
1¼ cups (200g) mixed dried fruit ⅓ cup (80ml) marsala
1 tablespoon (14g) dried yeast
¾ cup (180ml) warm milk
1 teaspoon caster sugar
2½ cups (375g) plain flour
¼ cup (55g) caster sugar, extra 1 teaspoon salt
125g butter, chopped finely, softened 1 teaspoon vanilla extract
2 egg yolks
1 egg, beaten lightly, extra
1 Combine fruit and marsala in a small bowl; stand for 30 minutes.
2 Whisk yeast, milk and sugar in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until frothy.
3 Sift flour, extra sugar and salt into a large bowl; stir in yeast mixture, butter, extract, eggs, egg yolks and undrained fruit mixture. Beat vigorously with a wooden spoon for 5 minutes. (Mixture will be soft like cake batter, but will become elastic and start to leave the side of bowl.) Cover bowl; stand in a warm place for 1 hour or until dough has doubled in size.
4 Grease a deep 20cm round cake pan; line base and side with baking paper, extending the paper 5cm above side.
5 Beat dough again with a wooden spoon for 5 minutes; spread mixture into pan. Cover; stand in a warm place for 1 hour or until doubled in size.
6 Preheat oven to 200°C/180°C fan. 7 Brush top of panettone with extra egg. Bake for 1 hour 10 minutes or until panettone sounds hollow when tapped with fingertips. Stand panettone in pan for 5 minutes; turn, top−side up, onto a wire rack to cool.