Panettone with figs

Ingredients

For a 1 kg Panettone :

• 20 cl water
• 2 eggs 3 yolks
• 1 orange zest 1 lemon zest
• 2 teaspoons vanilla extract
• 500 g flour
• 100g sugar
• 15 g baker’s yeast
• 1 teaspoon salt
• 125 g softened butter
• 100 g dried figs
• 150g sultanas
• 100 ml rum

Recipe

1. Start by whisking together the water, egg yolks, eggs, zest and vanilla in a bowl.
2. In a mixer, combine the flour, sugar, baking powder and salt. Gradually add the liquid ingredients and mix until the dough begins to take shape.
3. Add the butter and knead the dough for 5 minutes. It should have a soft, sticky consistency. Cover the bowl with cling film and leave to rise in a warm place for 2 hours.
4. While the dough is rising, in a separate bowl, rehydrate the fruit with the rum, stirring occasionally.
5. Once the dough has risen, add the fruit and rum, mixing carefully to distribute evenly. Pour the mixture into a paper panettone mould about 18 cm in diameter, place it on a baking tray and leave to rise, uncovered, in a warm, damp place for 1? hours, or until the dough has doubled in size and protrudes from the mould.
6. Preheat the oven to 180°C with the rack in the middle position. Bake for 40 minutes or until a wooden skewer inserted into the centre of the pastry comes out clean.
7. Once out of the oven, insert two long skewers parallel to the base of the panettone, crossing the mould from edge to edge (see note).
8. Hang the panettone upside down in a deep pan, making sure it doesn’t touch either the sides or the bottom, holding it in place with the skewers. Leave to cool completely. You can keep the panettone under a bell jar at room temperature for up to a week.