Li's Bakery

Hi, it's Jess from Jess's Little Bakery. Welcome to my 12 days of Christmas baking and today we're going to be making a panatoni. Okay, first thing, we're going to put our milk and our water and it has to be warm for the yeast and we're just going to sprinkle our yeast over the top. Yeah, we're just going to leave that sit for about 5 to 10 minutes. Okay, so once it's been about 10 minutes, we're going to spoon in a couple of tablespoons of flour and a tablespoon of sugar and give it a quick mix. Okay, so once you've got it to a consistency roughly Okay, so once it's had its half an hour, we're going to put our eggs, sugar, vanilla and our zest into a bowl and give them a quick whisk. Once you've whisked those together, we're going to add in our yeast mixture, medi Okay, and now we're going to slowly add in the flour, mixing as we go. Okay, once all the flour is incorporated, we're going to add in our butter and our pinch of salt and then give that a quick mix together for about 5 minutes. Okay, once you've mixed that for about 5 minutes, we're going to add in our fruit and give that a quick mix. Okay, once that's done, we're going to turn it onto a very floured work surface, because it's going to be very sticky dough and we're just going to bring it together. And then once you've done that, we're going to pop it in an oil bowl for about 3 to 4 hours to have it rise. Okay, so once you've put the oil on the top, we're going to cover it up and put it in one place for about 3 to 4 hours until it's more than doubled, it'll be even tripled in size. Okay, so once you've left it rise for 3 hours, we're just going to turn it out onto a floured surface again. Some lovely bubbles. Okay, now we're just going to pop it in our tin. And just want to put a little cross in it. Okay, we're just going to cover this and leave it rise for another 3 hours. After it's risen in the tin for 3 to 4 hours, put it in the oven at 170 degrees C for around 45 minutes until lovely and brown and then enjoy. Now we're going to add in our flour slowly. There. Now we're going to add in our flour gradually. Why can't I get the next bit?