Panettone

Method

1. Combine the dried aprictots, currants, sultanas and Marsala in a bowl, cover with plastic wrap and leave to stand for 1 hour, or until most of the liquid is absorbed. Put the yeast, milk and 1 teaspoon of the sugar in a bowl and leave in a warm place until foamy.

2. Place the butter, vanilla and the remaining sugar in a bowl and beat with an electric mixer until light and fluffy. Add the eggs and the separated egg yolks one at a time, beating well after each addition.

3. Sift the flour and aniseed into a bowl, make a well in the centre and add the yeast mixture, butter mixture and fruit mixture. Mix with a flat-bladed knife, until the whole mixture forms a soft, sticky dough. Cover and leave in a warm place for 40 minutes, or until doubled in size. 4 Preheat the oven to moderately hot 200°C (400°F/Gas 6). Lightly oil the base and sides of eight ½ cup (125 ml) souffle dishes. Cut a strip of brown paper long enough to fit around the inside of each dish and tall enough to come 10 cm above the edge. Fold down a cuff about 2 cm deep along the length of each strip. Make diagonal cuts up to the fold line on each strip, approximately 1 cm apart. Fit the strips around the inside of the dishes, pressing the cuts so they sit flat around the bottom edge of the dish. Cut circles of brown paper using the dish as a guide, place in the base of each dish, and grease the paper.

4. Turn the dough out onto a floured surface and knead for 3 minutes, or until smooth. You will need more flour, up to ½ cup (60 g), and the dough should be soft but not sticky. Divide into eight equal portions and press into the dishes. Cover with a tea towel and place in a warm place for an hour, or until doubled in size. Bake for 30–3 5 minutes, or until golden brown and cooked through when tested with a skewer. Remove from the souffle dishes, leaving the paper attached. Dust with icing sugar, if desired. Serve warm, cold or sliced and toasted.