Easy panettone
This is a ‘quick’ panettone recipe which delivers on flavour and texture. It’s my go-to for a last-minute Christmas cake and doesn't require any specialist equipment! For this recipe you will need a 18cm/7in deep cake tin.
Ingredients
- Milk100 ml
- Marsala wine45 ml
- Vanilla extract5 ml
- Orange juice60 ml
- Oil (for greasing)5 ml
Instructions
12 steps- 1
Put the milk and yeast in a small bowl and whisk together.
- 2
Whisk the sugar and eggs together in a separate bowl until well incorporated and light. Stir in melted butter, Marsala wine and vanilla extract.
- 3
Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook.
- 4
Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes on a very low speed.
- 5
Cover and leave to rise in a warm, draught-free place until it more than doubles in size, which will take about 2 hours.
- 6
Meanwhile, soak the raisins in the orange juice or brandy.
- 7
Grease a 18cm/7in deep cake tin. Line the base with baking paper and make a 10cm/4in collar with double thickness baking paper to line the sides of the tin.
- 8
Tip the dough out on a floured surface, mix in the soaked raisins and candied peel and lightly knead for 3-4 minutes. The dough will be soft and sticky, so oil your hands well to handle it.
- 9
Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again.
- 10
Preheat the oven to 180C/160C Fan/Gas 4.
- 11
Brush the top of the panettone with the beaten egg and sprinkle over the almonds.
- 12
Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving.
Nutrition
1 serving ≈ 119 g
Nutrition values are estimates. - means data is unavailable.
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