Show off your baking skills with this Italian classic made of sweet bread and enriched with dried fruit. This panettone recipe is sure to impress your guests and makes a great foodie gift over the festive season. See method
- 500g strong white bread flour
- extra flour, for dusting
- 1 tsp vanilla extract
- 2 medium eggs
- 5 egg yolks and 1 egg white
- 250g unsalted butter, softened
- 100g caster sugar
- 100g mixed peel
- grated zest of 1 orange
- grated zest of 1 lemon
- 25g fresh yeast
- 300ml milk
- ¼ tsp freshly ground nutmeg
- 1 tsp salt
- 75g raisins
- 75g sultanas
- 1 tbsp caster sugar, for dusting
If you haven't got any white bread, try using brown instead
Each serving contains
of the reference intake
- In a separate bowl, beat together the butter and all but 1 tbsp of the caster sugar for 4-5 minutes using an electric hand-held whisk until light and fluffy. Add the beaten egg mixture very gradually to the creamed butter and sugar, beating all the time.
- Heat the milk gently in a saucepan until tepid, then crumble the yeast on top and add the reserved tbsp of caster sugar. Allow the yeast to activate and froth the milk up. Sift together the flour, salt and ground nutmeg in a large mixing bowl. Make a well in the centre of the flour mixture and pour the milk and yeast mixture into it. Work into a dough in the bowl, then fold in the butter and egg mixture until smooth. Knead the dough on a floured surface for 8-10 minutes until you have a smooth, elastic dough.
- Shape into a ball then transfer to a lightly floured mixing bowl and cover with a loose piece of clingfilm. Leave to rise in a warm place for 1- 1½ hours until doubled in size. Turn the dough out onto a floured surface and knead for 2 minutes. Knead the raisins and sultanas into the dough along with the candied peel until evenly distributed. Place in an 8 inch springform cake tin and cover loosely with clingfilm. Leave to prove for 2 hours in a warm place.
- Preheat the oven to 200°C, 180°C fan, gas 6.
- Once risen, brush the top of the panettone dough with the egg white. Wrap the outside of the cake tin with aluminium foil so that it comes about 10cm above the rim of tin. Tie securely with string, then transfer the dough to the oven. Reduce the temperature to 180°C after 15 minutes and bake for a further 30 minutes. Remove from the oven once a cake tester comes out clean from the centre as you would when testing a cake.
- Leave the panettone to cool in the tin before attempting to turn out. Turn out onto a wire rack to cool completely. Dust with the caster sugar reserved for dusting, then slice into portions and serve.