Panettone

Recipe from: 22 December 2014
bake, bread, festive

Ingredients 16
Servings
Time
  • STARTER DOUGH
  • 40
    g
    active dried yeast
  • 380
    g
    cake flour
  • 125
    ml
    warm water (you may need more)
  • 1
    egg
  • 90
    ml
    warm water
  • PANETTONE
  • 1
    kg
    cake flour
  • 250
    g
    sugar
  • 250
    g
    butter, melted
  • 350
    g
    sultanas
  • 250
    g
    candied lemon peel
  • 10
    ml
    salt
  • 7
    extra-large eggs
  • 2
    oranges, finely grated peel
  • 15
    ml
    vanilla essence
 

Method

00:40
 
STARTER DOUGH:

Place yeast in a medium mixing bowl. Add 200 g of the flour and mix with yeast.
Slowly add warm water. Use just enough to form a soft dough.
Mix thoroughly, using a wooden spoon.
Cover and allow to stand until doubled in bulk (up to 24 hours).

Return to mixer and add remaining flour, egg and just enough warm water to form a soft dough.
Mix, then knead. Allow to rise once again (1 hour).

PANETTONE:

Using a large mixing bowl, add remaining ingredients to yeast mixture.
Knead thoroughly on a floured surface. Cover and leave until doubled in size, about 1 hour.

Shape into a ball, place in unfloured moulds and allow to rise for about 1 hour, or until dough reaches top of mould.
Cut a cross in top of each Panettone. Place a little butter in cross and lift ends of dough over butter.

Bake at 180 ºC for 20 to 30 minutes, or until a crust forms, then immediately turn temperature down to 160 ºC and bake until golden brown and a skewer inserted in centre comes out clean, about 20 minutes.
Cool in pans, then turn out onto wire racks to cool completely.

TOTAL KILOJOULE COUNT: 50 795 kJ (12 140 Cal).

Makes 1 large or 12 individual
 

Read more on: festive  |  bake  |  bread
 

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