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Fresh from the Oven -panettone
4.92 from 12 votes

Panettone

based on "Great British Bake Off: How to Bake"
Servings: 20 slices
Prep Time3 hrs
Cook Time50 mins
Total Time3 hrs 50 mins

Ingredients

  • 7 g yeast - 1 sachet
  • 400 g strong white bread flour
  • 75 g caster sugar
  • 2 eggs
  • 2 egg yolks
  • 3 tablespoons lukewarm water
  • half teaspoon vanilla extract
  • finely grated zest of one unwaxed orange and one unwaxed lemon
  • half teaspoon salt
  • 175 g Unsalted Butter - softened
  • 75 g sultanas - I made up the weight with raisins too
  • 50 g candied orange - diced or finely chopped
  • 50 g dark chocolate chips - or more fruit
  • 40 g unsalted butter

Instructions

  • Mix 125g of the weighed flour with the yeast and sugar in a large mixing bowl or the bowl of an electric mixer and make a well in the centre. Mix the two whole eggs with the water and pour into the well.
  • Using your hands or a dough hook, mix the flour into the liquid to make a smooth thick batter. Sprinkled a little of the remaining weighed flour over the top of the batter to prevent a skin forming then leave in a warm place for around an hour or until the batter is very bubbly. (Mine expanded but didn't go bubbly. It was fine).
  • Missing bit: Stir in the egg yolks, vanilla and grated zest using your hand or dough hook. Gradually work in 175g flour plus the salt to make a soft sticky dough.
  • Next add the softened butter and work in with your fingers or the dough hook on a slow speed. Beat until the butter is incorporated with no streaks.
  • Turn out the dough onto a floured surface and knead thoroughly by hand for ten minutes  (or use the dough hook for 3-4 minutes) working in the remainder of the weighed flour to make a satiny soft pliable non-sticky dough. Depending on the flour, you may not need it all or you may need a little more. (Mine was fine).
  • Cover the bowl with cling film (I used a tea towel as well, mainly because it feels "rustic") and leave to rise at room temperature until doubled in size, probably 2 to 2.5 hours. Don't leave in a very warm place as the butter will melt.
  • Next uncover the dough and punch down to deflate. Cover again and let it double in size again (1 to 1.5 hours although I left mine 2 whilst we had Sunday lunch).
  • Meanwhile combine the sultanas with the chopped peel and chocolate chips. Stir in a teaspoon of flour to stop it clumping in the dough.
  • Prepare the tin by lining with parchment paper. The paper should extend 5cm higher than the height of the tin.
  • Punch down the risen dough again and turn onto a floured surface; sprinkle the fruit and chocolate mixture on top and work into the dough gently until evenly distributed.
  • 10. Shape the dough into a ball and gently drop into the prepared tin. Cut a cross into the top. Lay a sheet of clingfilm loosely over the top of the tin and leave for another hour or so until doubled in size again.
  • 11. Towards the end of the rising time, preheat the oven to 200c / 400f / gas 6. When ready to bake, melt 15g of the butter for finishing and brush it over the risen dough. Put a knob of butter in the centre of the cross.
  • 12. Bake for 10 minutes or until just starting to colour, then brush again with melted butter. Reduce the temperature to 180c / 350f / gas 4 and bake for a further 40 minutes until a good golden brown and a skewer inserted to the centre comes out clean. (My loaf was going very brown after 30 mins and I had to cover with foil to stop it burning).
  • 13. Remove from the oven and place the tin on a wire rack. Allow to cool for a few minutes before teasing it out of the tin. If your crust is fragile allow to cool further before removing from tin.
  • 14. Cool completely before slicing.

Notes

Makes enough to fill a 15cm tall cake tin or panettone mould. Bear this in mind if improvising with smaller round tins.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 210kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 14mg | Potassium: 78mg | Sugar: 8g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1.2mg