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Nutrition: per serving

  • kcal472
  • fat20g
  • saturates11g
  • carbs71g
  • sugars30g
  • fibre2g
  • protein9g
  • salt0.65g
    low

Method

  • step 1

    Beat the eggs and yolk with the vanilla. In a large bowl, mix the flour, yeast, sugar and ½ tsp salt. Add the warm milk and egg mixture, then beat to a very soft, sticky dough with a wooden spoon. Cover with cling film and leave in a warm place until the dough has doubled in size.

  • step 2

    Drop large muffin wraps into 10 clean, 200g size cans (or use a muffin tray), or line them carefully with baking parchment so that the paper comes well above the cans to make a collar.

  • step 3

    Blend the butter, fruit and peel into the risen dough, preferably with your hands. Cut into 10 equal pieces and drop a piece into each prepared can. Cover again and leave until they are very well risen.

  • step 4

    Heat oven to 190C/170C fan/gas 5. Gently brush the panettone with milk, scatter over the almonds and bake for 25-30 mins until golden. Eat within 3 days, or freeze for up to 6 weeks.

Recipe from Good Food magazine, December 2010

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Comments, questions and tips (12)

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Overall rating

A star rating of 3.6 out of 5.8 ratings

Hartmankari

I tried this recipe today and after reading the comments below, I used strong bread flour instead of plain flour. They turned out really well, so I would definitely recommend doing this.

Kirsty_orr

question

How much yeast is needed?

goodfoodteam avatar
goodfoodteam

Hi there, Apologies for this omission in the ingredients. It should be 2 x 7g sachets of yeast. This has now been updated. Best wishes,

BBC Good Food Team

JanekVendrells

Would it work with just greasing the tins instead of using baking parchment ?

lulu_grimes avatar
lulu_grimes

Hi, We advise that you do line them, the dough may rise above the tin as it cooks and the paper will hold it in place. Lulu

hbullen

Thanks for the comment re strong bread flour, Dawn. Makes perfect sense!

dtravers

Shouldn't it use strong flour? that would get rid of the heavy cakey texture. Yeasted cakes a popular on the continent and are traditional quite stodgy.

All the shop bought panettone I have bought and eaten are more bready in texture which would indicate strong bread flour not normal cake plain…

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