Cranberry & white chocolate panettone

Cranberry & white chocolate panettone

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(6 ratings)

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Cooking time

Prep: 3 hrs Cook: 50 mins

Skill level

Moderately easy

Servings

Cuts into 8 slices

The perfect treat to serve up for Boxing Day brunch, panettone is easy to make if you have a food processor fitted with a dough blade

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
681
protein
13g
carbs
95g
fat
30g
saturates
17g
fibre
3g
sugar
44g
salt
0.65g

Ingredients

  • 500g plain flour, plus extra for dusting
  • 2 x 7g sachets easy-blend dried yeast
  • 100g golden caster sugar
  • 200ml milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 200g butter, softened
  • 175g dried cranberries
  • 100g candied peel, finely chopped
  • 85g white chocolate, chopped into chunks

To finish

  • 1 egg, lightly beaten
  • 2 tbsp flaked almonds

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Method

  1. Tip the flour, yeast and 1 tsp salt into the food processor fitted with a dough blade. Mix briefly, then add the sugar and mix again. Warm the milk to hand hot and, in a separate bowl, beat the eggs with the vanilla extract. Add both the milk and eggs to the dry ingredients and mix to a soft dough. Work the dough in the processor for 2 mins, then leave in the machine until doubled in size, about 1 hr.
  2. Cut softened butter into the processor, pulse until incorporated, leave for a further 1 hr to rise again. Add the cranberries, candied peel and white chocolate to the machine, then pulse gently to mix evenly.
  3. Butter and base line a 20cm deep cake tin. Make a 10cm collar with double thickness baking paper and line the sides of the tin. Tip the dough out onto a lightly floured surface and knead briefly to shape into a ball. The dough will be very soft, so flour your hands well before handling it and work quickly. Drop the dough into the tin and leave to rise for 30 mins. Heat oven to 180C/160C fan/gas 4.
  4. Brush top of the dough liberally with beaten egg and scatter over almonds. Bake for 45-50 mins until the well risen and deep golden brown. Turn out of the tin and cool on a wire rack. Cut into wedges to serve. Will keep for 2 weeks wrapped in foil, or freeze on the day of making for up to 1 month.

Recipe from Good Food magazine, January 2010

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Comments

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claupatra's picture

I love Panettone and this is the first time I tried making one myself. It was very nice fresh out of the oven, but the next day the dough was so dry and tasteless (I kept it wrapped in foil). All I could taste was the yeast so I had to throw half of my panettone away :(

anoushkabramley's picture

I wonder if a similar recipe would work in bread maker? I am sure I have seen one in my bread maker booklet so will try it out. On the continent we bake this type of cake for Easter and ice it.

hallcross678's picture
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I have made this recipe today and it has worked a treat, It did take about 1 hour 20 approx to cook maybe a tad longer but all the same stunning and wonderful taste I will be making it again next Christmas

maryellen2610's picture

i made this last year and was very dubious about using yeast with plain flour as i was sure it was an error and should have been strong/bread flour. went ahead with recipe and while it turned out looking ok the consistency was all wrong and i am still sure it is the wrong flour in the recipe. very disappointing and ended up giving to to the birds. it was honestly my only ever baking disaster. I have tried to find other panettone recipes but cannot find. Would love to to have another go at this as the flavour combination is so appealling and my kids love pannettone . any suggestions???

vikkiplum's picture
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This is the first time I have made a Panettone and I was really pleased with the results. I followed the recipe exactly, but found that the cooking time was not adequate my oven is fairly new and I cook a lot of cakes without any problems, so not sure why it took so long, it was about an hour and a half until it was cooked properly. This didn't seem to affect the taste or texture and everyone has enjoyed it. I would definately make this again!

chocolatemonster's picture
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I made this cake Or my friends birthday, i followed the riacipe exactly But it was really bad at the end the dough was very wet and very hard to mange, any way had to throw it away.

sou_roux's picture
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I made this last Christmas. It's the first time I have made panettone and it was a great success. So much so, that the family have requested that I make it again this year.

lisa_stone's picture

This was very disappointing. Also found it very wet and it was not a dough but more a batter at one point, but once cooked, it was awfully dry and tasteless. I was expecting that rich buttery, vanilla flavour. Mine was just like cardboard. Such a shame as I love pannetone, but was really not worth the effort - sorry!

phorspool's picture
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made this however the dough was very wet at stage one so added more flour but even though it was baked for 55 minutes it still was not cooked.

weddingcake's picture

Eleanor
Made two of these one with cherries,i did find that it seemed to caramalise a bit on the bottom.It tastes lovely eaten on the day but not sure it would keep for two weeks tho'.Will make some more and wrap in celophane and decorate with ribbon and give as gifts. ****

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