Panettone is a lightly sweet fruit studded bread common over Christmas/New Year and makes a delicious treat.
Servings: 12 approx
For the basic dough
- ½ cup milk 120ml, warm
- 1 teaspoon sugar
- ½ oz instant yeast 14g - 2x ¼oz/7g sachets
- 6 tablespoon unsalted butter 85g
- ⅓ cup sugar 70g
- 3 eggs
- 1 teaspoon vanilla extract
- 1 lemon zest ie from 1 lemon
- 1 orange zest ie from 1 orange
- 3 cups all purpose flour 420g plain flour
- ½ teaspoon salt
For the additions
- ½ cup dried cranberries 80g
- ½ cup golden raisins 70g sultanas
- 3 tablespoon dark rum or brandy, marsala wine
- ½ cup dried papaya 100g, or good quality candied peel (not artificially colored kind)
Making the dough/1st rise
Put the warm milk in a small bowl and stir in the 1tsp sugar. Sprinkle over the yeast and leave for around 5min in a draft-free spot while you prepare the rest.
Beat together the butter and sugar until slightly glossy (can use a stand mixer, food processor or handheld mixer). Add the eggs one at a time to combine, along with the vanilla. Mix in the lemon and orange zest. Add the flour a cup at a time and mix to combine, adding the yeast mixture and salt as well with 1st or 2nd cup.
Bring the dough together and remove from mixer/bowl. Put onto a lightly floured surface and knead for around 5 minutes to stretch it out. Add a little extra flour as you go, if needed - it should be soft but not too sticky.
Lightly oil a large bowl, put the dough in and cover with a cloth or loose cling wrap/film. Put the bowl in a warm, draft-free place for around 2 hours until doubled in size.
While dough is rising
While the dough is rising, put the cranberries and raisins in a small pan with the rum, warm over a medium heat and simmer for around 5 minutes. Remove from heat and allow to cool. Finely chop the dried papaya.
Also prepare the pan - either use a panettone pan or a large cake tin. For a panettone pan, line the sides with parchment and cut a circle for the base. I suggest cutting a piece slightly taller than the pan, fold over a slight edge and snip into the paper up to the fold to give you little 'feet' to keep the paper in place and go under the circle so there's some overlap (see photo above). For a cake tin, you'll also need to tie some brown paper/doubled-over parchment around the outside of the pan to build it up a bit higher.
Finishing dough/2nd rise
After the dough has risen, gently knock back the dough (press out the air a bit) and incorporate the cranberries, raisins and papaya. I find it easiest to press out the dough a bit, put the fruit on top then roll up the dough. Then knead the dough to spread the fruit evenly.
Put the dough into the prepared pan, cover and leave to rise for around 1 - 1 ½ hours until it is at least double the size (it may be to the top of your pan, depending on the size of your pan).
Preheat oven to 350F/180C. Place the pan in the oven and bake for around 40 minutes until golden brown. You can test it by tapping the bottom (out of the tin) and it should be hollow, or you can put a metal skewer in the middle and it may well be moist but not sticky. Leave to cool on a baking rack.
Note - it will keep for a couple days in an airtight container in a cool place, or you can also freeze part/all of it by wrapping in cling wrap/film then foil. It will keep frozen around 3 months.
I used this pan which worked really well: Alan Silverwood 7 inch Loose Base Panettone Pan
Calories: 278kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 126mg | Potassium: 121mg | Fiber: 1g | Sugar: 18g | Vitamin A: 255IU | Vitamin C: 2.2mg | Calcium: 30mg | Iron: 1.8mg