The final edition of #Willeyschristmasbake 2019! The final edition of #Willeysweeklybake for 2019 will be next weeks. Panettone is just so perfect for breakfast throughout the Christmas period, an indulgent, sweet bread. I stripped it back this year and went a bit more traditional on the panettone front. My recipe is never quite a light as the ones you can buy from a shop but I prefer it this way, its more filling like a bread than cake like.
- 500g Strong white bread flower
- 14g Fast Action Dried Yeast
- 5 Eggs
- 250g Salted Butter
- 100g Caster Sugar
- Zest of 1 Orange
- Zest of 1 Lemon
- 70g Almonds
- 200g Mixed Dried fruit – mine included mixed peel too.
- Egg for glazing
- 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.
- Chop the almonds into small pieces.
- Add the chopped almonds and the mixed dried fruit into the panettone, kneading together until smooth.
- Leave to rise in a bowl again until doubled in size should only take one hour.
- Preheat the oven to 160 degrees celsius.
- Put grease proof paper round a 20cm cake to create a high level tin.
- Place in tin and brush the top with the beaten egg.
- Bake in the oven it should take about 1.5 hours.
- Remove from tin and allow to cool.