Baking Recipes - Panettone Recipe

Ingredients

Serves 10

• 50 g/2 oz caster sugar

• 25 g/1 oz fresh yeast

• 150 ml/1/4 pint lukewarm water

• 3 egg yolks

• salt

• 475 g/15 oz strong plain flour

• 125 g/4 oz butter, softened

• 50 g/2 oz sultanas

• 50 g/2 oz raisins

• 50 g/2 oz chopped mixed peel

• 25 g/1 oz butter, melted

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Method:

1. Stir 1 teaspoon of the sugar and all of the yeast into the lukewarm water. Leave to stand for about 10 minutes until frothy.

2. Beat the egg yolks in a large bowl and stir in the yeast mixture, salt and the remaining sugar. Beat in half the flour and then gradually beat in the softened butter, a little at a time. Knead in the remaining flour to make a dough.

3. Turn out the dough on to a lightly floured surface and knead well until it is firm and elastic. Place in a lightly oiled plastic bag and leave in a warm place until well risen and doubled in size.

4. Turn out the dough on to a lightly floured surface and knead in the sultanas, raisins and mixed peel. Continue kneading until the fruit is evenly distributed.

5. Place the dough in a greased 18 cm/7 inch round cake tin and cover with an oiled plastic bag. Leave in a warm place until the dough rises to the top of the tin.

6. Remove the plastic bag and brush the top of the dough with some of the melted butter. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes. Reduce the oven temperature to 180°C (350°F), Gas Mark 4 and cook for a further 20-30 minutes.

7. Remove from the tin and brush the top and sides with the remaining melted butter. Serve warm or cold, cut into thin slices.