Panettone

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Butter and flour an 8-inch round deep cake pan or panettone mold.

3. 3

   In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.

4. 4

   Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour.

5. 5

   Add half the milk and mix for 1 minute.

6. 6

   Add the remaining flour followed by the remaining milk and all of the sugar and mix well.

7. 7

   Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle.

8. 8

   Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda.

9. 9

   Knead by hand for 5 to 10 minutes.

10. 10

    Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean.

11. 11

    The top will be quite cracked.

12. 12

    Remove from the oven, invert onto a rack and cool.

13. 13

    Slice into wedges to serve.

No additional tips available.