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Cooking > Recipes > Panettone

Panettone

PANETTONE
Panettone is a rich, buttery, sweet Italian bread, full of citrus and vanilla flavours. It’s traditionally eaten at Christmas / New Year, served with coffee or a sweet wine. It takes a while to make, but that is due to the proving times required – but it’s not really one for the novice cook. Another recipe which you could give as a gift, or just have in the tin ready to serve to guests over Christmastime.

INGREDIENTS
 
4 tablespoons warm milk
40g fresh yeast
100g caster sugar
250g unsalted butter, softened
1 ½ teaspoons vanilla bean paste
Grated zest 1 orange
Grated zest 1 lemon
5 eggs, beaten
550g strong plain flour, plus extra for dusting
Pinch of salt
80g sultanas
80g dried cranberries
3 tablespoons rum
100g candied peel
 
Topping:
30g whole blanched almonds, roughly chopped
1 tablespoon caster sugar
1 tablespoon egg white
1 tablespoon icing sugar
Sugar Nibs / Pearls (optional)
 
METHOD

  1. Place the warm milk in a bowl and add the fresh yeast, along with a teaspoon of sugar. Stir and leave for a few minutes.
  2. Place the remaining sugar in a large bowl, with the butter and vanilla bean paste. Beat until pale and creamy – you could use an electric whisk at this stage.
  3. Add the orange and lemon zests, and then gradually whisk in the eggs, along with a little flour to prevent curdling.
  4. Add the yeast mixture to the butter mixture, folding in gently. Next, add the flour, folding in, to produce a soft dough. Knead the dough in the bowl for 5 minutes, until it comes together – it will be quite sticky at this point.
  5. Turn the dough onto a floured surface and knead for a further 10 minutes, until you have a very soft and stretchy dough.
  6. Place the dough back in the bowl and cover with clingfilm. Leave in a warm place, for up to 2 hours, until it doubles in size. (You can fold a towel on top of the Everhot lid and sit the bowl on this).
  7. Meanwhile, place the sultanas and cranberries in a small pan, with the rum. Place on the simmer plate for a few minutes, and heat until the fruit has absorbed the rum. Leave to cool, and combine with the mixed peel.
  8. Grease a 20cm loose bottomed tin and tie baking parchment around the outside of the tin, so that it comes up about 5cms above the top of the tin. Secure with string.
  9. Once the dough has doubled in size, tip it onto the worktop and, using floured hands, gradually knead in the dried fruit and peel.
  10. Place the dough in the tin, cover with clingfilm  and allow to double in size again.
  11. Mix together the almonds, caster sugar and egg white and gently brush over the top of the panettone. Srpinkle with sugar nibs, if using.
  12. Bake for 40-50 minutes, until well-risen and golden brown, and a skewer inserted into the middle comes out clean.
  13. Leave to cool completely, before dusting with icing sugar and cutting into wedges.