PANETTONE
Nov 05, 2020
2 minutes
PREP: 30 MINUTES
RISE AND PROVE: 4 HOURS
BAKE: 40-45 MINUTES
STORE: THE PANETTONE WILL KEEP IN AN AIRTIGHT CONTAINER FOR 2 DAYS, OR FROZEN FOR UP TO 4 WEEKS
YOU WILL NEED
2 tsp dried yeast125ml (4fl oz) milk,50g (1¾oz) caster sugar425g (15oz) strong white bread flour, plus extra for dustinga large pinch of salt75g (2½oz) unsalted butter, melted2 large free-range eggs, plus 1 small egg, beaten, for brushing1½ tsp vanilla extract175g (6oz) mixed dried fruit (apricots, cranberries, sultanas, mixed peel)finely grated zest of 1 orangevegetable oil, for greasingicing sugar, for dusting
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