Panettone Bread

Preparation

1. Start by activating the yeast - take warm milk in a bowl, add yeast and 1 tsp of sugar, mix well and leave for a few minutes.
2. Beat the remaining sugar with the butter and vanilla extract in a bowl, using a hand beater, until light and creamy.
3. Add lemon and orange zest and mix lightly.
4. Add eggs one by one at a time, until well incorporated. (If the mixture starts to curdle, add a tbsp of flour and beat with the eggs).
5. Sift flour and salt on the butter and egg mixture. Add yeast mixture and mix well so as to make a soft dough.
6. Knead for 5 mins in the bowl until the mixture starts to come together (the dough is pretty sticky).
7. Dust some flour on a table top and put the dough onto the floured surface and knead for a further 10 mins, until everything has come together. (the dough will be soft and stretchy, so use little dry flour to avoid it from sticking). 
8. Place the dough in a lightly greased bowl and cover with cling film. Set aside to prove in a warm place for 2 hrs or until it doubled in size.
9. Place the raisins and apricots in a small saucepan with the rum extract and heat on low until the fruit has absorbed the liquid; set aside to cool.
10. Grease a Panettone pan with butter.
11. Once the dough has risen, remove it on a floured surface and knock back the dough. 
12. Add in the rum soaked fruits, chopped candied peel and nuts. Knead the dough lightly, (so as to incorporate the fruits and nuts evenly), shape it into a ball and transfer into the prepared Panettone pan. Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
13. Preheat the oven to 350 F.
14. Mix together the icing sugar and egg white and gently brush over the top of the Panettone.
15. Place the Panettone in the oven and bake for 50-55 mins or until golden and risen. Insert a skewer into the middle of the cake to test if it's done.
16. Leave to cool in the pan for 10 mins before turning out onto a cooling rack.
17. Leave to cool completely before dusting with icing sugar.
18. Cut into wedges to serve.

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