380mlmilk - You can use dairy or non-dairy - warmed for 30 seconds in the microwave or until tepid
5mediumeggs - I suggest free range and organic
250gbutter - (softened OR 200g softened coconut oil plus extra 50ml milk)
1mediumegg - whisked - for brushing on top
Instructions
Prepare a 18cm diameter round cake tin by lining it with 2 sheets of baking paper (I folded my baking paper in half length-wise). This will give more height to your tin, allowing the bread to rise properly
Add the dried fruit to the brandy, mix well and leave to stand for around an hour if you have the time. This just lets the fruit plump up but isn't essential
Place the dry ingredients into a large bowl or the bowl of a stand mixer and mix until well combined
Add the eggs, milk and butter (or coconut oil and extra milk) and beat until a smooth batter forms (around 1 minute)
Add the mixed fruit into the batter and mix until just combined
Scrape the batter into the prepared tin and smooth the top with a further tablespoon of milk, spread out using the back of a spoon
Cover with a damp t-towel and leave to rise in your oven on its lowest setting (around 40-50 degrees C) for around 35 mins, or until the mix has reached the top of the tin.
Remove the panettone from the oven
Turn your oven on to 180 degrees C/160 fan/gas 4. Once up to temperature, remove the t-towel from the top of the panettone, brush with beaten egg and bake for 25 minutes
Turn the oven down to 150 degrees C/130 fan/gas 2 and cook for a further 45 minutes until turning golden on top and until a skewer comes out clean
Leave to cool for 5 minutes before turning out onto a wire rack to cool completely