Panettone Bread

Panettone Bread

Christmas and of course time for festive cakes and bakes.
Panettone bread is one of my favourite and always brings a little bit of indulgence to a Christmas breakfast and afternoon tea. And a homemade is simply scrumptious.

Panettone Bread

Ingredients:
300g white strong flour
80-100ml milk, lukewarm
40-50g caster sugar
120g butter, softened
3 eggs, at room temperature
juice out of 1 fresh orange
lemon zest
7g yeast
5g salt
60g sultanas
60g currants
60g glace cherries, halved
20-30g flaked almonds
optional: icing sugar to decorate

Also you will need panettone tin (6 inches) or tall cake tin, greased and lined with baking parchment.

In a large bowl of a free-standing mixer fitted with a dough hook place: flour, salt, yest, sugar, eggs and milk. Mix slowly for 5 minutes until you have a soft dough. Then add butted and orange juice and mix for a further 5-6 minutes. Add dried fruits and almonds and mix until all is well incorporated.

Transfer dough into well oiled bowl, cover with cling film and keep overnight in a fridge so that the dough has almost doubled in size and firmed up.

Remove from fridge and knock back the dough on well floured surface and shape into a ball. Place in a middle of a tin, cover with cling film and leave it to prove in a warm place for 2-3 hours.

Brush the top of the panettone with milk.
Preheat oven to 175ºC and bake for 20 minutes then reduce temperature to 150º and bake for further 30-40 minutes (test by inserting skewer in the middle).

Remove from a tin and leave on a wire rack to cool.
Sprinkle top with icing sugar and serve with a butter.

Bon appetit and Merry Christmas!