Panettone

Prep: 20 mins Cook: 40 mins - 50 mins plus 3 hrs proving time

A challenge

Serves 6 - 8
Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit

Nutrition and extra info

Nutrition: per serving (8)

  • kcal713
  • fat33g
  • saturates18g
  • carbs86g
  • sugars39g
  • fibre2g
  • protein14g
  • salt0.7g
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Ingredients

  • 4 tbsp warm milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 x 7g sachets fast-action dried yeast
  • 100g caster sugar
  • 250g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 5 medium eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla extract
  • grated zest of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • grated zest of 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 500g strong white bread flour, plus extra for dusting
  • 80g raisins
  • 80g sultanas
  • 3 tbsp dark rum
  • 100g good-quality candied lemon and orange peel, finely chopped

For the topping

  • 30g whole blanched almonds, roughly chopped
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 tbsp caster sugar
  • 1 tbsp egg white
  • 1 tbsp icing sugar

Method

  1. Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.

  2. Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.

  3. Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.

  4. Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.

  5. Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.

  6. Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover with cling film. Leave in a warm place for 2 hrs until doubled in size.

  7. Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 – 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.

  8. When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for another hour until it has risen to the top of the tin or paper.

  9. Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 - 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.

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Comments (4)

RAKELBO's picture
5

Very pleased with the outcome, the recepie is shorter than standard Italian ones but it tasted great and was very moist. Though it took me longer in the avon and I added a bit more alcohol (used brandy instead) and other dried candid fruits like papaya and pineapple, next time would also add some glaze on top. Definitely will try once more.

InnaDP's picture
5

Spent a bit more time kneading - and it paid off! Great recipe, big success (among my granny as well, which is difficult to achieve).

surfnirvana's picture

Really enjoyed making this recipe. Easy to follow, looked and smelled amazing when it came out of the oven. I needed to cook it for an extra 10 minutes. If you have the time as there is the obvious proving time, it is well worth the effort!

howlin's picture

It worked beautifully! Lovely recipe.
I used the underfloor heating as a proving source- just put the bowl on the floor. I was impressed with the result as were my guests.

Questions (1)

geoffnorth3's picture

Could this recipe be mixed with a food processor using a dough hook? Advice would be appreciated.

Tips (0)

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