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Panettone: A large pot shaped fruit cake, produced using a yeast dough and originating from Milan, Italy. Traditionally eaten at both Christmas and Easter.  Baked in a special tubular mould to give it its distinctive height and shape. They are usually presented in tall decorated boxes. To produce take 450g
of strong white flour, a tsp castor sugar, a tsp of salt, a lemon, 50g
of pine nuts, 50g of raisins, 50g of mixed peel, 7g of yeast, an egg,
25g of unsalted butter, 200ml of warm water and 2 eggs and a little
butter for a finishing glaze. Pre heat an oven to 190°C. Place all of
the ingredients into a bowl, retaining two eggs for the glaze. Mix
thoroughly, forming a stiff dough. Turn out onto a floured surface and
knead for 10 minutes. Beat the two remaining eggs together with a little
melted butter. Brush over the dough. Place the dough into a greased
tin. A terracotta flowerpot works well when making panettone, it should
be at least 18cm in diameter and 9 cm deep. Cover, and place in a warm
place to prove until doubled in size. This should take about 2 hours.
Place in the oven an bake for 30 minutes. Remove from the oven and allow
to cool. Traditionally panettone is hung upside down and allowed to
cool. This helps maintain the distinctive lightness of the cake.
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