Makes 8
Preparation time 25 minutes, plus rising
Cooking time 20–25 minutes
2 teaspoons easy-blend dried yeast
125 g (4 oz) caster sugar, plus 1 teaspoon
175 ml (6 fl oz) hand-hot milk
700 g (1 lb 6 oz) strong bread flour
4 large eggs, plus 2 yolks
2 teaspoons vanilla extract finely
grated rind of 2 lemons
175 g (6 oz) salted butter, very soft and diced
175 g (6 oz) mixed dried fruit
Grease 8 x 400 ml (14 fl oz) clean food cans and line with greaseproof paper that extends above the rims. Grease the paper. Stir the yeast and 1 teaspoon sugar into the milk in a large, warm bowl and leave for 10 minutes or until frothy. Stir in 100 g (3½ oz) of the flour. Cover with clingfilm and leave for 30 minutes.
Add the eggs and yolks, the remaining flour and the sugar, vanilla extract, lemon rind and butter. Mix with a round-bladed knife to make a soft dough, adding a little more flour if the dough feels sticky. Turn out on to a lightly floured surface and knead until smooth and elastic. Leave to rise in a lightly greased bowl, covered with clingfilm, for 2–4 hours or until doubled in size.
Knock back the dough (punch your fist into the risen dough so that it collapses as the air is excluded) and lightly knead in the dried fruit. Cut the dough into 8 pieces and drop into the tins. Cover and leave to rise until the dough almost reaches the rims.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes or until risen and golden. Leave for 5 minutes, then cool on a wire rack.
For whole panettone, shape the mixture into 1 large ball. Place in a 15 cm (6 inch) round cake tin, greased and lined with a double layer of greased greaseproof paper that extends 10 cm (4 inches) above the rim. Cover and leave to rise. Bake for 15 minutes at 200°C (400°F), Gas Mark 6, then reduce to 180°C (350°F), Gas Mark 4, and bake for 40 minutes until well risen and an inserted skewer comes out clean. Leave for 10 minutes, then cool on a wire rack.