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To finish

Nutrition: per serving

  • kcal681
  • fat30g
  • saturates17g
  • carbs95g
  • sugars44g
  • fibre3g
  • protein13g
  • salt0.65g
    low
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Method

  • step 1

    Tip the flour, yeast and 1 tsp salt into the food processor fitted with a dough blade. Mix briefly, then add the sugar and mix again. Warm the milk to hand hot and, in a separate bowl, beat the eggs with the vanilla extract. Add both the milk and eggs to the dry ingredients and mix to a soft dough. Work the dough in the processor for 2 mins, then leave in the machine until doubled in size, about 1 hr.

  • step 2

    Cut softened butter into the processor, pulse until incorporated, leave for a further 1 hr to rise again. Add the cranberries, candied peel and white chocolate to the machine, then pulse gently to mix evenly.

  • step 3

    Butter and base line a 20cm deep cake tin. Make a 10cm collar with double thickness baking paper and line the sides of the tin. Tip the dough out onto a lightly floured surface and knead briefly to shape into a ball. The dough will be very soft, so flour your hands well before handling it and work quickly. Drop the dough into the tin and leave to rise for 30 mins. Heat oven to 180C/160C fan/gas 4.

  • step 4

    Brush top of the dough liberally with beaten egg and scatter over almonds. Bake for 45-50 mins until the well risen and deep golden brown. Turn out of the tin and cool on a wire rack. Cut into wedges to serve. Will keep for 2 weeks wrapped in foil, or freeze on the day of making for up to 1 month.

RECIPE TIPS
KNEADING DOUGH

Don’t have a food processor? Just knead by hand on a lightly floured surface until smooth and elastic.

Recipe from Good Food magazine, January 2010

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Comments, questions and tips (12)

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Overall rating

A star rating of 4 out of 5.8 ratings
surfnirvana avatar

surfnirvana

It took at least another 40 minutes to cook, and didn’t rise particularly well. Tasted ok though, but won’t use this recipe again.

willlfraser

question

Is the flour meant to be plain or should I use strong white bread flour?

goodfoodteam avatar
goodfoodteam

Thanks for your question - yes, it is plain flour.

claupatra avatar

claupatra

I love Panettone and this is the first time I tried making one myself. It was very nice fresh out of the oven, but the next day the dough was so dry and tasteless (I kept it wrapped in foil). All I could taste was the yeast so I had to throw half of my panettone away :(

anoushkabramley

I wonder if a similar recipe would work in bread maker? I am sure I have seen one in my bread maker booklet so will try it out. On the continent we bake this type of cake for Easter and ice it.

hallcross678

A star rating of 5 out of 5.

I have made this recipe today and it has worked a treat, It did take about 1 hour 20 approx to cook maybe a tad longer but all the same stunning and wonderful taste I will be making it again next Christmas

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