for the starter:
1/3 cup milk, lukewarm
1 envelope (7g) active dry yeast
1/2 cup (70g) plain flour
for the dough:
6 Tb (85 g) butter, room temp.
1/2 teaspoon salt
60 g sugar
2 tsp vanilla extract
2 cups (280 gr) flour
60g candied orange peel (I omitted this)
for the glaze:
60g almond meal
60g caster sugar
1 tsp cornstarch
1 egg white
60g flaked almonds
icing sugar, for dusting
Preparing the starter:
In a small bowl, whisk the yeast into the milk.
Stir the yeast mixture into the flour.
Cover the bowl with plastic wrap, and set aside to rise for about 45 minutes. It should triple in volume. I like to use the microwave with door shut...it is kinda like a bakers prover only a mini-version lol...
Preparing the dough:
When the starter is ready, in a mixmaster with a paddle, place butter, salt and sugar. Beat lightly. Add vanilla and beat to combine.
Add one egg and 1/3 of the flour. Beat to incorporate.
Continue adding the eggs one at the time, alternating with the flour.
Beat this compound until smooth.
At this moment the starter will be “spongy”, soft and fluffy. Add the starter to the mixer and beat to incorporate until smooth.
Combine the raisin and candied peel.
Transfer the dough to a buttered bowl. Cover with plastic wrap and set aside to rise until double in volume, for about 2 hours.
When the dough is ready push it with your fist to let the air out.
Transfer the dough to a lightly floured work surface and knead it, folding it on itself several times.
Transfer the dough to a 9 inch buttered spring-form pan. Press the dough lightly toward the edges, to cover the bottom evenly. Cover the pan with plastic wrap and set it aside to rise for about 2 hours. The dough will rise to the edge of the pan.
Preparing the glaze:
Preheat oven 375 F (190 C).
Place the almond meal and sugar in a bowl. Add cornstarch and egg white.
Stir to combine.
Finishing the cake:
When the dough is ready pour the glaze on top.
Spread it evenly on the cake. Don’t press on the surface of the cake to avoid deflating it.
Sprinkle the flaked almonds on the top.
Top evenly with icing sugar.
Bake for about 50 minutes or until the surface is golden and swollen.
Open the side of the pan, running a knife along the edges if necessary.
Transfer to a rack to cool.
The panettone can be stored wrapped tightly in plastic wrap.