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Classic Panettone with Glace Fruit

Classic Panettone with Glace Fruit

Donna Essex
Serves 8 - 10
Prep time: 3h 15
Cooking time: 1h

A classic panettone recipe to spoil loved ones around the festive period. It makes a luxurious homemade gift or an after dinner treat with a warm cup of tea or mulled wine.

This recipe uses candied fruit to add texture and sweetness to a classic sweet bread you will want to make year after year.

Note: For this recipe you will need a panettone tin or a 20cm deep cake tin.

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Method
  • 1.

    Grease your tin (panettone cake tin or 20cm deep cake tin)

  • 2.

    Slightly warm up the 4 tablespoons of milk (not hot, just warm)

  • 3.

    Add the yeast (2x7g packs) along with 1 teaspoon of caster sugar, stir and set aside

  • 4.

    In a large mixing bowl, add the caster sugar, softened butter and vanilla extract and beat with a non-stick cake spatula until light and creamy

  • 5.

    Grate the lemon and orange and add all of the zest from each to the bowl

  • 6.

    In a separate bowl crack the eggs and whisk using a fork

  • 7.

    Slowly add to the mixture bit by bit and beat to combine

  • 8.

    In another large mixing bowl, add the flour and a pinch of salt

  • 9.

    Create a well in the middle of the flour and add the yeast mixture that you had set aside earlier

  • 10.

    Then add the buttery mixture

  • 11.

    Fold slowly to combine all of the ingredients to create a soft dough

  • 12.

    Once folded, use your hands in the bowl to start kneading for a few minutes to create a sticky dough

  • 13.

    Lightly flour a surface and tip the dough out

  • 14.

    Use your hands to knead for around 15 minutes until a soft and stretchy dough has been formed

  • 15.

    Keep lightly flour-ing the surface if the dough begins to stick but don't add too much as it will affect the dough

  • 16.

    Take a large bowl and place the dough in it, cover with cling film to trap in the air and leave for up to 2 hours until it has doubled in size

  • 17.

    In a small saucepan, add the raisins, sultanas and rum and simmer for around 5 minutes

  • 18.

    Once the dough has doubled in size, tip onto a floured surface and gradually knead in all of the dried and candied fruit and roll into a ball

  • 19.

    Take your greased panettone tin and place the ball of dough in the middle

  • 20.

    Cover with cling film and leave to rise again for around an hour

  • 21.

    Preheat the over to 180 degrees

  • 22.

    Once the cake has risen, pop in the oven for around 45 minutes to bake

  • 23.

    Once a skewer comes out clean, remove from the oven and leave to cool in the tin for 15 minutes

  • 24.

    Turn out and place on a cooling rack

  • 25.

    Slice into sections and enjoy with a cup of tea or a glass of warm mulled wine!

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