Panettone recipe
I had the pleasure of being taught how to make panettone from the Fiasconaro brothers, master bakers in the town of Castelbuono, Sicily. This is my simpler version of this beautiful cake.
Ingredients
- 150 g milk, warmed
- 2 tsp dried yeast
- 100 g golden caster sugar
- 3 eggs, beaten
- 175 g butter, melted
- 3 tbsp Marsala
- 1 tsp vanilla extract
- 500 g plain flour, plus extra for dusting
- 0.5 tsp salt
- 150 g raisins
- 4 tbsp orange juice or brandy
- 75 g candied peel
- 1 egg, beaten
- 2 tbsp flaked almonds
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 55 mins
- Serves: 8
Step-by-step
- Place the milk and yeast in a small bowl and whisk together.
- Whisk the sugar and eggs together in a bowl until well incorporated and light, then add in the melted butter, Marsala and vanilla.
- Place the flour and salt into a mixer fitted with a dough hook. Add in the yeast and milk mixture along with the egg mixture and knead for 5 minutes on a low speed. Cover and leave to rise in a warm, draught-free place until it doubles in size, which will take about 2 hours.
- Meanwhile, soak the raisins in the orange juice or brandy in a small bowl.
- Preheat the oven to 180°C/fan 160°C/gas 4. Butter and line a 20cm deep cake tin. Make a 10cm collar with double thickness parchment paper and line the sides of the tin.
- Tip the dough out on a floured surface, mix in the raisins and candied peel and lightly knead for 3-4 minutes. The dough should be soft, so oil your hands well to handle it. Roll the dough into a ball and place it into the tin. Leave it to rise for 30 minutes.
- Brush the top with the beaten egg and sprinkle over the almonds. Bake for about 55 minutes, or until well risen and golden. Transfer to a cooling rack.
Recipe taken from Eat like an Italian, by Catherine Fulvio.
You might also like
Christmas recipes and features