• Make sure that you have read through the entire recipe before you start so that you understand each step and the timings required.

Poolish:

• The evening before the day you want to bake the panettone prepare the poolish by mixing together the flour, water and yeast in a bowl until well combined. Cover tightly and leave to ferment at cool room temperature overnight, 8-12 hours.
  100 g manitoba flour (or panettone flour or strong white bread flour), 100 g cool water, ⅛ teaspoon fast action (instant) yeast

First Dough:

• The following morning the poolish should look bubbly. To make the first dough, scrape the poolish into the bowl of a stand mixer fitted with a dough hook, add the flour, lukewarm milk, yeast and butter and mix until well combined with no dry patches of flour; it should be quite wet, almost more of a batter than a dough. Cover and let rise until doubled in size, about 1-2 hours at warm room temperature. (I just leave it in the stand mixer bowl to rise).
  200 g manitoba flour (or panettone flour or strong white bread flour), 200 g unsweetened soya milk, 40 g vegan block butter, 11 g fast action (instant) yeast
• While the first dough is rising, place the raisins in a bowl, cover with boiling water, leave to soak for 20 minutes then drain well and pat dry with kitchen paper.
  135 g raisins

Second Dough:

• Once the first dough has risen, add the flour, sugar, vanilla and orange and lemon zests to the bowl.
  180 g manitoba flour (or panettone flour or strong white bread flour), 130 g caster or granulated sugar, 1 Tablespoon vanilla bean paste or extract, finely grated zest of 1 large orange, finely grated zest of 1 large lemon
• Knead with the stand mixer until the dough is very smooth, elastic and looks like it is forming strings as it mixes (see post above for reference photo). Check the temperature every now and again with a probe thermometer and do not allow the dough to become too warm, it should never exceed 28°C/82℉. If it starts to get too warm, refrigerate the bowl for 5 minutes before continuing to knead.
• Add in the butter a little at a time, allowing each addition to be incorporated fully before adding more. The dough should be soft and sticky, do not add extra flour.
  100 g vegan block butter
• Once all of the butter has been added, sprinkle in the salt and mix until combined. The dough should pass the windowpane test - you should be able to stretch it thinly enough to see light through it without it tearing.
  8 g (1 ¼ teaspoons) fine table salt
• Finally add the dried raisins and the candied peel (or chocolate chips), mix until evenly distributed.
  90 g candied peel, 135 g raisins
• Lightly oil a large bowl and your hands, shape the dough into a ball as best you can. Place it in the oiled bowl, cover and set aside to rise at warm room temperature until tripled in size, about 3 ½ hours.

Final Shaping And Rising:

• Once the second dough has risen, use your hands to scoop it up and fold it back on itself a couple of times to deflate it. Turn it out onto an unfloured surface and continue to scoop and fold it to create surface tension then shape into a neat ball; try and make sure that there are no raisins on the surface as they will burn in the oven. I suggest watching some videos of the pirlatura method for reference.
• Place the ball of dough into the panettone mold, cover and leave to rise at warm room temperature until it has almost reached the top of the mold, if you look at it from the side the centre of the dough should be peeking above the mold, but the sides should be about an inch below the top. If you poke it with a floured finger the dough should spring back most of the way but leave a small indentation. This will take about 3 hours at warm room temperature but could take longer if it is cold.
• While the dough is rising mix together the maple syrup, milk and olive oil for the glaze.
  ½ Tablespoon maple syrup, ½ Tablespoon soya milk, 1 teaspoon olive oil
• When the dough is nearly ready, preheat the oven to 180℃/160℃ fan/350℉/gas mark 4. Place a roasting tin in the bottom of the oven and stick the kettle on.
• When the panettone is ready to bake, gently brush it with the glaze then use a lame to score a cross in the middle.
• Pour boiling water into the roasting tin then place the panettone on a baking sheet in the middle of the oven. Bake for 60-75 minutes until the internal temperature has reached at least 90°C / 195°F on a probe thermometer. Loosely cover with tin foil after about 45 minutes to prevent the top from burning before it is cooked through.
• While the panettone is baking, make sure that you have your skewers and a way to suspend the panettone ready. I use two stacks of big books, but you could use tall boxes, jars, a very deep pan or a couple of chairs
• As soon as the panettone is baked, pierce two skewers all the way through the panettone (through the case), parallel to each other, one on either side and about 1 inch from the base. Suspend the panettone upside down between your two tall objects and leave to cool completely, ideally for at least 6 hours. Once cold store in an airtight container.