Panettone


Serves

10

Time

2+ Hours

Allergens

Wheat, Sulpher Dioxide, Soya, Sesame, Milk, Lupin, Eggs, Gluten


Ingredients

  • 600g Strong white bread flour, plus extra for dusting
  • 280g Stork
  • 200g Mixed peel
  • 120g Caster sugar
  • 90g Raisins
  • 90g Sultanas
  • 6 Medium eggs, free range, beaten
  • 50ml Milk, semi skimmed, warmed
  • 20g Yeast
  • 3tsp. Vanilla extract
  • 2 Oranges, zested
  • 1 Lemon, zested
  • Lo salt, pinch

Method

  1. Grease a deep cake tin.
  2. Place the warm milk in a bowl and add the yeast and 2tsp. of sugar and leave for a few minutes.
  3. Put the remaining sugar in a large bowl and beat together with the stork and vanilla extract until light, creamy and fluffy.
  4. Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Spoon in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs.
  5. Place the flour in an electric mixing bowl and mix with a good pinch of salt. Add the yeast mixture then the stork and egg mixture. Knead for approx. 10 minutes in the bowl until it has come together and you have a very soft and stretchy dough.
  6. Place in a lightly greased bowl and cover with cling film. Leave in a warm place for approx. 2 hours until doubled in size.
  7. Place the raisins and sultanas in a small saucepan with a little water and heat gently for 5 – 7 mins until the fruit has absorbed the liquid and is plump and juicy and set aside to cool.
  8. Preheat the oven to 160°c.
  9. When the dough is risen. Gradually knead in the raisins, sultanas and peel. Shape the dough into a ball and pop into the prepared tin. Cover lightly with cling film and leave to rise for another hour until it has risen to the top of the tin.
  10. Place in the oven and bake for approx. 40 – 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake.?
  11. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve.