Name: Cranberry & white chocolate panettone
Prep time: 3 h
Cook time: 50 min
Total time: 4 h
Yield: Cuts into 8 slices
Cuisine: Italian
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; 1 egg lightly beaten; 2 tbsp flaked almonds

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Cranberry & white chocolate panettone

Cranberry & white chocolate panettone

Mary Cadogan

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Cuts into 8 slices

More effort

Prep: 3 hrs

Cook: 50 mins

A star rating of 4 out of 5.8 ratingsRate

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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

Freezable

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Cranberry mince pies

A star rating of 4.7 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal681
fat30g
saturates17g
carbs95g
sugars44g
fibre3g
protein13g
salt0.65g

low

Method

step 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.
step 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.
step 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.
step 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 TIPS

KNEADING DOUGH

Don’t have a food processor? Just knead by hand on a lightly floured surface until smooth and elastic.

Recipe from Good Food magazine, January 2010

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A star rating of 4 out of 5.8 ratings

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