Hot Cross Bunettone

Instructions

1. 1

   In a bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy and alive.

   Tip: This activates the yeast and ensures a strong rise

2. 2

   Whisk together flour, cinnamon, nutmeg, cloves, and salt in a large bowl. Create a well in the center and pour in the yeast mixture, eggs, and softened butter.

   Tip: Adding spices early distributes them evenly throughout

3. 3

   Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic. The dough should be soft but not sticky.

   Tip: Use a stand mixer if you have one to save time and energy

4. 4

   Fold in the mixed dried fruit and candied peel gently until distributed throughout. Shape into a dome and place in a greased bundt tin or cake tin.

   Tip: A bundt tin creates the traditional panettone shape and helps heat distribution

5. 5

   Cover with a damp cloth and leave to rise for 45 minutes to an hour until puffy and risen above the tin.

   Tip: A warm kitchen or turned off oven accelerates rising

6. 6

   Preheat your oven to 190 degrees Celsius. Bake the bunettone for 35 to 40 minutes until golden brown and a skewer comes out clean.

   Tip: Tent with foil if browning too quickly

7. 7

   While baking, whisk together honey and water to make a glaze. Once baked, brush the warm glaze all over the top and sides.

   Tip: The warm cake absorbs the glaze beautifully

8. 8

   Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.