Panettone with dried fruit and almonds

Put 500 g flour, salt, sugar, yeast, lukewarm milk and 5 room-temperature eggs in a mixer bowl fitted with a dough hook. Knead slowly for 2 minutes, then at medium speed for 8 minutes. Work in 250 g softened butter and knead for another 8 minutes, scraping the bowl. The dough should remain very soft. Mix in the dried fruit and almonds until distributed.

Grease a large bowl with 5 g butter. Put the dough in it, cover and refrigerate for 12 hours until firm enough to shape.

Grease a deep 18 cm panettone tin with the reserved 5 g butter. Dust the work surface with the remaining 10 g flour. Gently knock back the dough and shape into a ball. Put it in the tin, cover loosely and prove at room temperature for about 3 hours until it domes slightly above the rim.

Heat the oven to 180 °C. Beat the remaining egg and gently brush the top. Bake for 25 minutes, then reduce to 150 °C and bake for another 35 minutes. A skewer inserted into the centre should come out without raw dough. Cover the top with foil if it browns too much. Remove from the tin immediately and cool completely on a rack for about 2 hours.