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
- Grease a deep cake tin.
- Place the warm milk in a bowl and add the yeast and 2tsp. of sugar and leave for a few minutes.
- Put the remaining sugar in a large bowl and beat together with the stork and vanilla extract until light, creamy and fluffy.
- 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.
- 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.
- Place in a lightly greased bowl and cover with cling film. Leave in a warm place for approx. 2 hours until doubled in size.
- 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.
- Preheat the oven to 160°c.
- 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.
- 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.
- 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.
