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Panettone – The Daily Telegraph reported on rising sales of baking tins used to make this festive Italian sweet loaf.

  • PREP: 20
  • BAKE: 30
  • SERVES: 12

Ingredients

Premium White Bread Mix 500g
  • Premium White Bread Mix 500g
  • Wright’s Premium White Bread Mix 500g
  • Juice of 1 Lemon
  • Vanilla Essence 1-2 tsp
  • Almond essence ½-1tsp
  • Milk 150ml approx.
  • Butter (at room temperature) 100g
  • Sultanas 150g
  • Zest of 1 Lemon
  • Glace Cherries (chopped in half) 50g
  • Mixed Peel 50g
  • Orange Marmalade 1 tablespoon

ADD TO BASKET

METHOD

Weigh out and prepare “Fruit” in a bowl and set aside until later.
Pour almond essence, vanilla essence and juice from one lemon into a measuring jug and make liquid up to 200ml with milk. Add the two eggs then beat all the liquid together.
Place White Bread Mix into a mixing bowl, add all the liquid and blend together to form a soft dough.
Knead well for 5 minutes then mix in softened butter and continue kneading until the dough looses its stickiness and becomes elastic again.
Cover with a damp tea towel; lightly oiled plastic or polythene and leave to rest for 10 minutes.
Meanwhile, line the base and sides of two 15cm (6 inch) deep round cake tins with baking parchment or use a Panettone tin which is usually 16cm Dia. x 12cm H.
Remove polythene cover and mix the prepared fruit evenly through the dough. Divide dough equally into two and mould each piece into a ball shape.
Place each piece into the prepared tins, cover loosely with a damp tea towel; lightly oiled plastic or polythene and leave to rise in a warm place until doubled in size.
Bake in lower half of pre-heated oven 200°C (392°F) gas mark 6 for approximately 25 -30 minutes until well risen and golden brown.
Allow to cool for 30 minutes before removing from tins and placing on a cooling wire. When completely cold, pack into airtight polythene bags and store in a cool place for up to one week or deep freeze until required.
Lightly sift over with icing sugar before serving, spread liberally with butter.

“Absolutely brilliant - as good as the Italian one we get at Christmas. Now we can have it all year round!! ”

Maria Holden

Deb's Tips

The best Panettone is the one with all the family’s favourite fruit in. The ones I have bought over the years have had green angelica and peel which I don’t enjoy. You can now lovingly create one at home with a combination of currants, sultanas, glace cherries, mixed fruit, dried figs, apricots, dates, prunes, papaya, pineapple or that awful angelica stuff if you must!!

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