Classic panettone

Pour the milk into a small pan and warm over a low heat until just steaming (it should not be too hot or boiling). Alternatively, do this in a heatproof bowl in the microwave. Whisk in the yeast and leave for 5 minutes until the mixture is foamy.

Tip the flour and sugar into the bowl of a stand mixer and add ½ tsp of fine sea salt. Mix together with the dough hook attachment, then pour in the yeast mixture, the beaten egg, 50ml of the marsala wine and all of the citrus zest. Mix for 6-8 minutes or until a smooth dough forms. Cover and leave to rise in a warm place for 2-3 hours or until doubled in size.

Meanwhile, tip the sultanas into a small pan and pour over the 2 tbsp of the remaining marsala wine. Heat gently over a low heat until just steaming, then remove from the heat and leave to soak while you prepare the tin.

Butter the base and sides of a deep 20cm round cake tin. Double-line the base and side with baking paper so the paper comes up about 5cm from the top of the tin. Tip outthe risen dough onto a lightly floured worksurface and flatten slightly with your palms. Drain the soaked sultanas, then scatter these over the dough along with the mixed peel. Knock back the dough, kneading in the fruit, for 2-3 minutes or until everything is evenly dispersed. Shape the dough into a round and put it in the prepared tin. Cover lightly and leave to rise for another 2-3 hours or until doubled in size again.

Heat the the oven to 180C/fan 160C/gas 4. Brush the beaten egg over the top of the risen dough and scatter over the flaked almonds and golden caster sugar. Bake for 50 minutes until golden and well risen. Leave to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely. Will keep for one week in an airtight container.