Paul Hollywood's panettone

• 500g strong white flour
• 7g salt
• 50g caster sugar
• 14g instant yeast
• 140g warm milk
• 5 medium eggs
• 250g unsalted butter
• 120g dried cherries
• 120g dried sultanas
• 120g dried currants
• 100g whole blanched almonds

Step 1
Put the flour, salt, sugar, yeast, milk and the eggs in the bowl of a table mixer fitted with a dough hook.

Step 2
Begin by mixing slowly on number 2 for 2 minutes then move up to number 4 and mix for a further 6-8 minutes until you have a soft dough.

Step 3
Add the softened butter and mix for another 4-5 minutes.

Step 4
Remember to scrape down the bowl periodically to ensure that the dough mixes well.

Step 5
Add the dried fruit and nuts.

Step 6
Mix until all incorporated.

Step 7
Tip the dough into a bowl, cover and chill overnight or for 7 hours until the dough has hardened and you are able to shape it.

Step 8
Prepare the panettone tin by painting the inside with a pastry brush in an upward motion and chilling it.

Step 9
Repeat this once more.

Step 10
Remove your panettone dough from the fridge.

Step 11
Knock back the dough, shape into a ball and place in the tin.

Step 12
Leave to prove in the fridge for a further 6 hours.

Step 13
Heat the oven to 190C/gas mark 5.

Step 14
When the panettone is risen, bake for 20-25 minutes then bake for a further 35 mins on 150C/gas mark 2 or until a skewer comes out clean, bearing in mind the sugar and butter in the dough will make it take on colour before it is actually fully baked.

Step 15
Remove the panettone from the tin and allow to cool.