CELEBRATION
Panettone
This sweet, fruity bread, which fills the house with its aromatic scent, is traditionally eaten in Italy at Christmas. It’s delicious cut into thick slices and served for breakfast – any leftovers can be turned into an indulgent bread and butter pudding. Present the whole loaf wrapped in a large sheet of cellophane and tied with a big gauzy ribbon
Preheat the oven to 170°C, 325°F, Gas 3, and brush the inside of an 18cm/7in, deep-sided cake tin with sunflower oil. Put the raisins in a small bowl then
cover with boiling water and leave for 20 minutes to plump up. Drain the raisins and dry on kitchen paper then mix them with the candied peel and the lemon and orange zest. Heat the milk until it is warm to the
touch then add the dried yeast and 1 tsp of the caster sugar. Mix well and leave for 5 minutes to allow the yeast to activate and form a thick foam on top of the milk. Put 425g/15oz of the flour, with the
remaining caster sugar and the salt, into the bowl of an electric mixer fitted with a dough hook. Make a well in the middle of the dry ingredients and add the warm milk and yeast mixture, the whole egg and yolk, honey, vanilla extract and softened butter. Mix for about 5 minutes until the dough
is smooth and soft, slightly sticky and elastic. You may need to add a little more flour at this stage if the dough is too sticky. Add the dried fruit and grated zests and mix again until well distributed throughout
the dough. Turn the dough out on to a clean work surface, lightly dust with flour and knead well for 1 minute. Shape the dough into a smooth ball and place in a large, clean bowl. Cover with clingfilm and leave in a warm, draught-free place for at least a couple of hours, or until doubled in size. Lightly dust the work surface with a little
more flour and lightly knead the dough again for 1 minute. Shape into a ball and place in the prepared tin, smooth side up. Loosely cover with oiled clingfilm and leave for at least 2-4 hours, again until the dough is well risen and has at least doubled in size. To make the egg wash, beat the egg yolk
and milk or cream together and gently brush over the top of the panettone. Using a sharp knife, cut a cross into the top of the loaf and leave to rise for another 10-15 minutes. Cook the panettone in the bottom third of
the preheated oven for about 45 minutes or until well-risen and golden brown. If the top is browning too quickly, turn the oven down slightly for the last 15 minutes of cooking. Remove from the oven and leave to cool in the tin for 5 minutes before turning out on to a wire cooling rack.
SERVES 8-10 INGREDIENTS
Sunflower oil 75g/3oz raisins
50g/2oz candied peel, finely chopped
Grated zest of 1 unwaxed lemon Grated zest of 1 orange 125ml/4½fl oz milk
1 level tbsp active dried yeast 50g/2oz caster sugar 450g/1lb strong white bread flour, plus extra for dusting ½ tsp salt
1 large egg, beaten 1 large egg yolk, beaten 1 tbsp clear honey 2 tsp vanilla extract 75g/3oz unsalted butter, softened
For the egg wash 1 egg yolk
1 tbsp milk or cream
95
COOK’S TIP Wrapped and stored in
an airtight box, this will keep for 1 week. Leaving the dough to rise will take considerably longer if your kitchen is on the cool side.
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