For a bit of fun I made paper collars similar to what are used when baking a Panettone. If you want to do the same check out the video to see how I made them. They are completely optional but they did encourage the Panescone to rise up and become taller.
Place the Flour, salt and baking powder into a bowl. Add the butter and using your fingertips rub into the flour. You want to have a fine breadcrumb texture. Stir in the sugar, candied peel and raisins. Add the zest of the lemon and orange and mix to combine. Gradually add the milk and mix together until you have a soft dough like consistency. Don’t over mix just enough so that all the ingredients are combined.
Place the dough onto a floured surface and use your hands to flatten and smooth the dough until it is about 2 inch / 5 cm thick. With a cookie cutter (or a glass like I did 😜 ) cut out the Panescone into rounds. Place into the paper collars if you are using them and pop onto a baking sheet.
Place in a preheated oven and bake for 15 minutes or until golden brown. Remove from the oven when cooked and allow to cool on a cooling rack. Dust with Icing sugar and your Panescone are ready to be enjoyed.
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