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Christmas: Panettone

Source of Recipe

Berta's Cooking


List of Ingredients

¾ cup mixed fruit

2 tablespoons mixed peel

2 tablespoons orange juice

45 g/ 1.6 oz fresh yeast

1 teaspoon sugar

2 tablespoons lukewarm water

3 cups plain flour

60 g/ 2.1 oz butter

3 eggs, lightly beaten

2 tablespoons white sugar

½ cup lukewarm milk

Extra milk for glazing






Recipe

Preheat oven to moderately hot 210 C/410F. Brush a 20 cm / 7.8" charlotte tin with melted butter or oil. Combine mixed fruit, peel and orange juice in a small bowl, stand while preparing rest of cake.

Whisk yeast, sugar and water in a medium mixing bowl, blend until smooth. Stand, covered with plastic wrap, in warm place for about 10 minutes or until foamy.

Sift flour into large mixing bowl, add butter. Using fingertips, rub butter into flour for 2 minutes or until mixture is a fine, crumbly texture. Add fruit mixture, stir until well mixed.

Whisk eggs, sugar and milk, stir in yeast mixture. Using a knife, mix to soft, wet dough.

Using your hand, vigorously beat dough for 5 minutes or until dough becomes slightly stringy, smooth and glossy. Scrape mixture down side of bowl. Leave, covered with plastic wrap, in warm, in warm place for 30 minutes or until well risen.

Repeat beating procedure for further 5 minutes, turn dough onto lightly floured surface, and knead for 10 minutes or until dough in no longer sticky. Place into prepared tin, stand, covered with plastic wrap, in warm place for about 30 minutes or until well risen.

Brush with extra milk, bake for 15 minutes, reduce heat to moderate, 180 C/356F, bake further 1 hour or until well browned and cooked through. When cooked, panettone will sound hollow when tapped. Turn onto wire rack to cool.

If you do not have a charlotte tin, use a pudding basin or a 20 cm/7.8" round cake tin.

Panettone is best eaten on day of baking, but it will stay fresh for up to 4 days, covered in plastic wrap. Can be frozen for up to 2 months.