Classic Panettone – Willey’s Weekly Bake 173

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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.

Ingredients 

  • 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

 

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.
  5. Place in a greased bowl and leave to rise until doubled in size this usually takes about 2 hours.IMG_5863
  6. Chop the almonds into small pieces.
  7. Add the chopped almonds and the mixed dried fruit into the panettone, kneading together until smooth.
  8. Leave to rise in a bowl again until doubled in size should only take one hour. IMG_5869
  9. Preheat the oven to 160 degrees celsius.
  10. Put grease proof paper round a 20cm cake to create a high level tin. IMG_5870
  11. Place in tin and brush the top with the beaten egg.
  12. Bake in the oven it should take about 1.5 hours.
  13. Remove from tin and allow to cool.

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