Recipes
Masterclass panettone
Originally from Milan, these cake-like fruit breads have a lovely light, airy texture. They're great for Christmas – and any time of year.
Originally from Milan, these cake-like fruit breads have a lovely light, airy texture. They're great for Christmas – and any time of year.
(9 votes)
Cook: 1 Hour 30 Mins
Serves: 6
Price: 38p per serving
Nutritional Information
Each 118g serving contains
Energy
1696kj
405kcal
1696kj
405kcal
20%
Fat
15.3g
15.3g
Med
22%
22%
Saturates
8.3g
8.3g
High
42%
42%
Sugars
29.5g
29.5g
High
33%
33%
Salt
0.1g
0.1g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1437kj/343kcal
Typical energy values per 100g:
1437kj/343kcal
Ingredients
85g sultanas
1/2 7g sachet Asda Easy Bake Yeast (1 level tsp)
225g plain white strong flour
75 caster sugar
75g unsalted butter, softened, plus extra for greasing
2 large eggs, beaten, plus 2 extra yolks
1/2 tsp vanilla extract
2 tsp clear honey
1 orange, grated zest of
1 lemon, grated zest of
50g mixed chopped peel
Icing sugar
Method
1
Put the sultanas in a bowl and pour over boiling water to cover. Set aside to soak. When cold, drain well and pat dry with kitchen paper.
2
Meanwhile, mix the yeast in a large bowl with 115g of the flour and 15g of the sugar. Add 115ml tepid water and mix to make a smooth batter. Cover with cling film and set aside for about 30 minutes, until foamy.
3
Beat the butter with the rest of the sugar until creamy. Beat in the eggs and extra yolks with the vanilla, honey, orange and lemon zest, peel, sultanas and a pinch of salt.
4
Add to the yeast mixture, beat well, then mix in the rest of the flour. Cover with cling film. Leave in a warm place until doubled in size.
5
Heat the oven to 180C/160C Fan/Gas 4. Cut 6 rounds of baking paper to fit the bases of 6 tins. (The tins should be empty 220g-sized food tins, washed and dried). Grease the tins and put the paper in the bases but be careful of any sharp edges.
6
Stir in the dough to knock out the air, then divide it between the tins.
7
Leave in a warm place until the dough rises to the top of the tins. Bake for 25 minutes, until golden.
8
Remove from the oven, leave for 5 minutes, then turn out of the tins and cool on a wire rack. Dust with icing sugar. Tie baking paper around each loaf with string to decorate.