Panettone

AT A GLANCE

  • Serves 10 people

If you love Christmas baking, take the best-quality butter, eggs and fruit and introduce this sweet, fragrant Italian bread to your festive tradition.

  • 14 gm dried yeast (about 2 sachets)
  • 870 gm plain flour, sieved
  • 4 eggs, at room temperature
  • 200 gm raw caster sugar
  • 340 gm softened butter
  • 2 egg yolks
  • 2 tbsp honey
  • 1 vanilla bean, scraped seeds only
  • 250 gm golden raisins, soaked for 30 minutes in water, drained
  • 75 gm cedro and candied orange, finely chopped
  • Finely grated rind of 1½ oranges and 1½ lemons
01   Combine half the yeast and 80ml lukewarm water in a bowl, stir to dissolve, stand until creamy (8-10 minutes). Stir in 70gm flour until smooth, cover with plastic wrap, stand until doubled in size (15-20 minutes).
02   Transfer to the bowl of an electric mixer, add remaining yeast and 60ml lukewarm water, beat well to combine. Add 2 eggs, 180gm flour and 50gm sugar, beat to combine, then, with motor running, add 115gm butter. Beat until smooth, cover with plastic wrap, stand until doubled in size (1-1½ hours).
03   Add yolks, honey, vanilla seeds, remaining eggs, remaining sugar and 1 tsp sea salt, beat to combine, then add remaining butter and beat to combine. Add 600gm flour, beat until smooth (2-3 minutes). Change paddle to a dough hook, knead until a soft dough forms (1-2 minutes), then knead lightly on a lightly floured surface until smooth. Place in an oiled bowl, cover with plastic wrap, stand until tripled in size (2-2½ hours).
04   Meanwhile, preheat oven to 200C. Combine raisins, cedro, candied orange and citrus rinds in a bowl, dust with remaining flour and set aside. Turn dough onto a lightly floured surface, knead lightly until smooth, roll out to a 1cm-thick oval and scatter with half the fruit mixture.
05   Roll into a cylinder, roll out again to a 30cm-long oval, scatter with remaining fruit mixture and roll into a cylinder again.
06   Shape into a ball, place in a buttered and base-lined 20cm-diameter, 10cm-deep loose-bottomed cake tin.
07   Cut a shallow cross in dough, cover and stand until doubled in size (2-2½ hours). Bake panettone for 10 minutes, reduce oven to 190C and bake for another 10 minutes. Reduce heat to 170C and bake until dark golden and a skewer withdraws clean (40-50 minutes). Cover panettone with foil if top gets too dark. Cool in tin for 30 minutes, then remove and cool completely on a wire rack. Panettone will keep, wrapped in plastic wrap, in an airtight container for up to 3 weeks. It is best served warmed or toasted after 1-2 days.

Topics:

VANILLA, BAKING, MASTERCLASS, RAISINS, HONEY, ORANGES, ITALIAN, DESSERT, CHRISTMAS, SUMMER, EGGS, CEDRO, LEMONS

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2009

Dec 2009

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