Cranberry, Walnut and Dark Chocolate Panettone – Willey’s Weekly Bake 121

E7AAB7B6-0073-4078-A8CF-56562F00C1E5

My family are massive pannetore lovers and now the I am back at home I though I had better make one after last years was such a success. It didn’t feature on thew blog so I thought now was the time! I love the flavour and moist, rich dough of a pannetore but often I do not like the fruit as I am not a massive lover of raisins and sultanas. Using the combination of cranberries, walnuts and dark chocolate to create a delicious fruity and sweet bread.

Ingredients 

  • 500g Strong white bread flower
  • 14g Fast Action Dried Yeast
  • 5 Eggs
  • 250g Salted Butter
  • 100g Caster Sugar
  • 50g Walnuts
  • 80g Dark Chocolate
  • 200g Cranberries
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 3 tbsp of Triple Sec
  • 4 tbsp of Milk
  • 2 tsp of Vanilla extract
  • Egg for glazing

Method 

  1. Firstly warm the milk then add in the yeast and 1 tbsp of caster sugar and mix and leave to one side. 72D9514C-18D0-4243-BEF5-DF83A3501089
  2. In a large mixer, add the sugar and butter along with the vanilla extract then cream together until light and fluffy. CBDDD53C-7F54-4630-8D15-0410034E5732
  3. Add the eggs gradually, and beat into the mixture if it is starting to curdle add a little of the flour. Once the eggs are added grate in the lemon and orange.86C44609-7499-4111-A8BC-CB7AF963E226
  4. Add the remaining flour along with the yeast milk mixture and beat in the mixer for 5 – 10 minutes until it forms a soft stretchy dough. You may need to add a little more flour. 2A8CC5B5-1324-43D3-9C7B-0E41D856621F
  5. Place in a greased bowl and leave to rise until doubled in size this usually takes about 2 hours.
  6. In a small bowl weigh out the walnuts and chocolate and chop into smaller pieces.
  7. Place the cranberries in a small saucepan along with the triple sec and soak on a low heat for 15 minutes then turn off the heat and leave to one side. C7114BCE-398F-4F38-AC9C-2D13E59DF496
  8. Once the dough has risen, tip out onto a floured work bench and spread out slightly, add the cranberries, walnuts and chocolate. 1517F398-32D3-42C2-957B-511A57CABE29
  9. Knead the dough until the fruit are fully incorporated.F7272B97-2C38-42C6-B01A-6EED933C6785
  10. Grease a 20cm cake tin with parchment paper at least 5cm taller than the side. Place the dough in the tin and leave to rise for another hour.
  11. Preheat the oven to 160 degrees Celsius.
  12. Brush the dough with an egg wash and place in the oven and bake for around 1 hour. If starts to get burnt or too brown on top place tin foil over to protect ( I was too late doing this and mine was a little crispy). ADDAF512-956E-4B4D-BCC6-864A4D498ACD

 

 

 

 

FD5D3CC5-839A-4062-A163-C628D7943246DBAC2E6C-0E4C-4FA4-8BF8-7AC0B544268EAB595E8B-6666-4371-8FC5-4128E3B4596C

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s