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Panettone
Serves 6 - 8
A challenge
Prep:
Cook:
plus chilling and overnight proving
Prove your baking skills this Christmas with a fluffy, lighter-than-air classic Italian sweetbread, packed with festive flavours and candied fruit
Skip to ingredients
- 1 tbsp fast-action dried yeast
- 620g strong white bread flourplus extra for dusting
- 100g caster sugar
- 3 tbsp milkwarmed
- 5 eggs
- 2 tsp vanilla extract
- 150g buttersoftened
- neutral oilfor the bowl and tin
- 80g raisins
- 80g sultanas
- 3 tbsp dark rum
- 1 lemon
- 1 orange
- 100g good-quality candied lemon and orange peel(see tip)
For the topping
- 30g whole blanched almondsroughly chopped
- 1 tbsp caster sugar
- 1 tbsp egg white
- 1 tbsp icing sugar
Nutrition: per serving
- kcal679
- fat22g
- saturates11g
- carbs98g
- sugars37g
- fibre4g
- protein16g
- salt0.6g
Method
step 1
Mix the yeast with 100g of the flour, 1 tbsp of the sugar, the milk and 100ml warm water. Cover and leave for 20-30 mins until doubled in size.
step 2
Scrape the yeast mixture into a stand mixer with a dough hook attachment. Beat the eggs together in a jug with the vanilla. Add the remaining flour to the bowl and start to mix on the lowest speed, pouring in the eggs slowly. Cube the softened butter and add to the mixer, bit by bit, only adding more once the previous bit has been mixed in. Once all has been added, continue to knead for 2-3 mins. Lightly oil a large bowl and add the dough. Cover and leave to rise in the fridge overnight.
step 3
The next day, tip the raisins and sultanas into a small pan with the rum. Warm over a low heat until the rum is absorbed, around 5 mins, then set aside to cool. Meanwhile, zest both the lemon and orange. Finely chop the candied lemon and orange peel. Stor the grated zest and candied peel into the rum mixture. Oil a deep 20cm cake tin and line with baking parchment, leaving a 20cm overhang.
step 4
Remove the dough from the fridge. Lightly flour a clean work surface and gently tip out the dough. Stretch it out into a rough rectangle and spread over the fruit mixture. Fold over and gently knead for 2 mins to incorporate the fruit. Shape the dough into a ball and add to the lined cake tin, seam-side down. Cover and leave in a warm place – a switched off oven is an ideal spot – for 3 hrs or until just doubled in size.
step 5
If proving in the oven, remove and heat the oven to 180C/160C fan/gas 4. Adjust the oven shelf to the lower third to give the panettone space to rise. Roughly chop the almonds and mix with the caster sugar and egg white and then brush this over the top of the panettone. Bake for 40-50 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.
