An Italian Christmas bread with oomph!

Richard Attkins, inspired chef at Arran on a Plate, sends us this simple recipe for a truly festive pannetone.

Ingredients
5g Yeast (Dried)
275g Plain flour (Bread flour even better)
50g Castor Sugar
1 Vanilla pod
110g Unsalted butter
1 Large egg & 1 egg yolk
50g Sultanas
30g Dried/Candied citrus fruits
100ml Arran Whisky
Warm water

This is easy…
Put everything in the mixer except the whisky.
Gradually add warm water to form a doughy mixture.
Now set aside for 1 hour in a warm room.
By now the yeast should have doubled your mix; beat down.
Place mix in a tin or mould.
Again place in a warm room for 1 hour.
Brush with melted butter.
Bake at 160°C for 30 minutes.
While still warm, soak the base in the whisky, flip over and rest before serving.