Sherry panettone

Method

1. Put the sultanas and raisins in a mixing bowl, pour over the sherry and soak for 45 minutes.
2. Meanwhile, combine the flour and sugar in the bowl of a stand mixer (or in a large mixing bowl). Make a well in the middle, then sprinkle the salt and yeast on opposite sides
3. Gently heat the milk in a medium pan until just lukewarm. Beat in the eggs, vanilla and lemon zest until combined, then pour the mixture into the well in the dry ingredients.
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4. Mix using the dough hook attachment of the stand mixer (or with a wooden spoon, then your hands) until all the ingredients are incorporated and the dough is smooth. Using the same technique, slowly incorporate the 400g butter, a knob at a time (this will take at least 20 minutes). Cover with a clean tea towel or cling film and set aside to rise in a warm place for 1-2 hours until doubled in size.
5. Punch down the risen dough to knock out the air. Add the soaked sultanas and raisins and any remaining sherry from the bowl, then use a spoon or your hands to incorporate them into the dough until evenly distributed. The dough will feel very wet now.
6. Heat the oven to 190°C/fan170°C/ gas 5. Put 2 x 1kg panettone cases on a baking sheet. Divide the dough in half, then spoon each half into a panettone case (see Know-how). Cover again with a tea towel or cling film and leave to prove in a warm place for 30-45 minutes or until risen by half.
7. Bake in the centre of the oven for 50 minutes or until golden and puffed (the tops will dome and tear slightly). Cover with foil if the fruit starts to catch or the top is turning too brown. Poke a skewer into each panettone – it should come out clean when cooked. Or test with a digital probe thermometer – it should measure between 80°C and 90°C.
8. Remove the panettones from the oven. Carefully thread 2 long skewers through the base of each, intersecting in a cross. Lift, turn upside-down and hang over a pan or large bowl – this way the alcohol can seep to the top of the loaf and the crumb will stretch (see Know-how). Cool completely (it can hang like this for up to 24 hours).
9. Once the panettones are cool, pull out the skewers and remove the cases. To make the glaze, simmer the 2 tbsp sherry with the 2 tbsp caster sugar and a splash of water in a saucepan to form a sticky syrup, then brush over the tops of the panettones.