Panettone

Method

1. 1 Soak the raisins in warm water for 30 minutes, then drain them. Adding the raisins while they are still dry will help them absorb moisture from the cake batter.
2. 2 Make a starter dough from yeast, warm milk, and 20g of flour, then let it ferment for 12 hours at 18 degrees Celsius until it becomes slightly sour.
3. 3 Knead the dough with flour, eggs, sugar, vanilla, and grated orange zest for 15 minutes, then gradually add the butter.
4. 4 Add the squeezed raisins last, stirring for only 1 minute to avoid tearing the gluten membrane.
5. 5 Let the dough rise in a paper mold for 2 hours until it is 2 cm higher than the rim, score it with a cross, then bake at 170 degrees for 35 minutes.

With an appliance

• Air fryer 2 hr

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 185-degree hot air oven for 23 minutes, and rotate the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.