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1
Combine the sultanas (light raisins), finely chopped glace pineapple, chopped mixed peel, and rum.
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2
Allow to stand for about 1/2 an hour.
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3
Combine the yeast, sugar and lukewarm water in a small bowl, and mix well.
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4
Allow to stand in a warm place for about 5 minutes or until frothy.
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5
Beat the eggs, and EXTRA yolks lightly.
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6
Add the EXTRA sugar, and beat until combined.
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7
Sift the flour and salt into a large bowl.
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8
Add the grated lemon rind, butter and oil.
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9
Stir in the egg mixture and lukewarm milk.
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10
THEN add the yeast mixture AND the UNdrained fruit mixture.
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11
Beat the dough quickly and vigorously with a wooden spoon, for about 5 minutes, by which time the dough should be all'elasticy', leaving the sides of the bowl.
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12
(it's hard work doing this, but well worth it!!) Now cover the bowl and allow to stand in a warm place for about 3/4 of an hour, or until the dough has doubled in size.
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13
Turn the dough out onto a well floured surface and knead lightly.
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14
Cut dough in 1/2 and knead each 1/2 for 3-5 minutes- or until the dough loses it's'stickiness'.
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15
Place each 1/2 in a well greased 8 cup pudding basin.
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16
Cover both basins and allow to stand in a warm place for 20-30 minutes- or until both halves have doubled in bulk/size.
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17
Brush the tops of each'Panettone' with the EXTRA egg, lightly beaten.
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18
Bake in moderately hot oven (220-230'C) for 15 minutes, then reduce the oven heat to'moderate' and cook for a further 30-35 minutes.
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19
Remove from oven and immediately turn out onto a wire rack to cool.
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20
Dust the tops with sifted icing sugar!
