Panettone
Ready in:
1 hrs 30 min
+rest time 3 hrs
Difficulty
easy
Servings
2
Free from
gluten, soy
Ingredients
A) For the dough:
Dry ingredients
- 525g Mum’s Mill Quick Bread Mix
- 130g sugar
- ½ teaspoon salt
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
Wet ingredients
- 3 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 115g butter, melted
- 300ml water (at room temperature)
B) Macerated fruit:
- 145g raisins
- 200g chopped mixed dried fruit (such as apricots, plums, cranberries)
- 120ml rum
Step by Step Instructions
Step 1
To make the macerated fruit, soak the dried fruit and raisins in the rum for at least 3 hours before you make the dough. Let it stand at room temperature.
Step 2
In a bowl, mix the Mum’s Mill Quick Bread Mix, sugar, salt, lemon zest, and orange zest. Add the vanilla extract, whole eggs, the egg yolk, then stir. Add the butter and stir followed by the water and stir.
Step 3
Grease a large bowl with oil. Scrape the dough into the oiled bowl and loosely cover with cling film. Let stand in a warm place to rise until nearly double in bulk, about 2 hours.
Step 4
Drain the macerated fruit and add to the dough. Stir, until the fruit is well mixed with the dough.
Step 5
Place a disposable 6-by-4-inch paper panettone mold on a cookie sheet. Carefully scrape the dough into the mold. Smooth the top, using a circular motion. Let stand in a warm place until the dough has risen a bit above the mold, about 1 hour.
Step 6
Preheat the oven to 190°C/375°F/Gas 5.
Step 7
Lightly brush the top of the dough with melted butter. Bake for 30 minutes. Tent the top loosely with aluminium foil to prevent burning and continue to bake for about 30 minutes.
Step 8
Very carefully place the panettone (still in the mold) on a wire rack and let cool completely. Do not slice until it is completely cooled. Serve by pulling the paper away from the section you want to slice and then cut into wedges. over the top of the warm buns and leave to cool.
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