Classic Panettone Recipe
7inch Panettone Ingredients:
2oz strong white flour
x 7g sachets instant yeast
oz warm milk
free-range eggs, at room temperature, plus extra for egg wash
unsalted butter, softened, plus extra for greasing
- 120g/4½oz dried cherries
- 120g/4½oz dried sultanas
- 120g/4½oz dried currants
whole blanched almonds
Makes: 1 7inch diameter Panettone Cook: 25-35 minutes
the flour, salt, sugar, yeast, milk and the eggs into the bowl of a
free-standing mixer fitted with a dough hook.
slowly for two minutes, then increase the speed to medium and mix
for a further 6-8 minutes until you have a soft dough.
the butter and mix for another 5-8 minutes. Remember to scrape down
the bowl periodically to ensure that the dough mixes well. It will
be very soft.
the dried fruit and nuts. Mix until all is incorporated.
the dough into a bowl, cover with clingfilm and chill overnight
until the dough has firmed up enough for you to able to shape it.
a 18cm/7in Panettone tin by brushing the inside generously with
melted butter. Line with greaseproof paper.
the Panettone dough from the fridge.
back the dough and shape into a ball.
a 7in (18cm) Silverwood Panettone tin (41973), grease the inside and
line the bottom with baking paper. Line the inside walls of the cake
tin with two sheets of baking paper such that the total height of
the baking paper is about 22cm (9″).
to prove at room temperature for a further 2-3 hours, until the
dough just starts to dome over the top of the tin.
the oven to 180C/350F/Gas 4.
the top of the Panettone with egg wash and bake for about 25
minutes. Reduce the temperature to 150C/300F/Gas 2 and bake for a
further 35 minutes, or until a skewer comes out clean. Check the
Panettone periodically in case of oven hot spots. Bear in mind that
the sugar and butter in the dough could brown too much before it is
actually fully baked.
the Panettone from the tin immediately and allow to cool.
is important to bear in mind when making Panettone not to let the
dough get too warm. If it does the resulting loaf will be greasy as
the butter separates from the dough. If your initial dough refuses to
come together simply put it in a bowl and place it in the fridge for
about an hour.