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
- Firstly warm the milk then add in the yeast and 1 tbsp of caster sugar and mix and leave to one side.
- In a large mixer, add the sugar and butter along with the vanilla extract then cream together until light and fluffy.
- 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.
- 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.
- Place in a greased bowl and leave to rise until doubled in size this usually takes about 2 hours.
- In a small bowl weigh out the walnuts and chocolate and chop into smaller pieces.
- 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.
- Once the dough has risen, tip out onto a floured work bench and spread out slightly, add the cranberries, walnuts and chocolate.
- Knead the dough until the fruit are fully incorporated.
- 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.
- Preheat the oven to 160 degrees Celsius.
- 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).
