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For the topping

Nutrition: per serving (8)

  • kcal713
  • fat33g
  • saturates18g
  • carbs86g
  • sugars39g
  • fibre2g
  • protein14g
  • salt0.7g
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Method

  • step 1

    Grease a panettone tin (see Tip) or a 20cm deep cake tin, or use a panettone case.

  • step 2

    Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes.

  • step 3

    Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract until really light, creamy and pale.

  • step 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.

  • step 5

    Place the flour in a large bowl and mix with a good pinch of salt and make a well in the centre. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 mins in the bowl until it all starts to come together. It will be a pretty sticky dough at this stage.

  • step 6

    Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking, but try not to add too much. Place in a lightly greased bowl and cover. Place in the fridge overnight to prove.

  • step 7

    Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 – 7 mins until the fruit has absorbed the liquid and is plump and juicy. Set aside to cool.

  • step 8

    When the dough is risen, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for 3-4 hours depending on your room temperature, until it has doubled in size.

  • step 9

    Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 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.

RECIPE TIPS
PANETTONE TINS OR CASES

You can now get hold of a tall panettone baking tin which will ensure you get the finished look. It is 18cm diameter x 18cm height and available from Lakeland. Alternatively, look for panettone cases which are made from self supporting paper.

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Comments, questions and tips (44)

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Overall rating

A star rating of 2.9 out of 5.38 ratings

toby79269

Defo needed more flour constantly thru the process, and I cooked at 160C in a fan oven for 120 mins before the skewer came out dry.

chris.greenway

Just made. After a number different recipes, this one had worked best so far, for me, and will use again. A couple differences : I substituted choc chips for the raisins. It's a wet dough, so be ready... Fridge proving did not seem enough, so I left it out the following morning until I could see…

sc467750

I must say I can't comment as negatively as other's have on here.

I've never tried Panettone but decided to try make a small chocolate chip-mini batch using this recipe as a test before taking it to the in-laws for Xmas!

I halved the recipe and made mini ones in a muffin tin which rose perfectly…

angelinbhch40677

Do not try this recipe. I proved it in the fridge and it came out a messy disaster. What a waste of ingredients.

chris_horsfield45354

Terrible recipe - "Place in the fridge overnight to prove."? Dough is far too wet to be able to knead. Cooking time nowhere near long enough. Complete waste of ingredients.

sc467750

Recipe did say dough will be wet, but says add small amounts of flour whilst kneading to get it just right!

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