Individual cranberry and candied orange panettone
- December 2012
- Serves 8
- Takes 30 min to make, 25-30 min to cook, plus soaking and proving
This is Debbie Major’s recipe for for fragrantly festive Italian panettone. They make brilliant edible gifts.
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- 26g (15g saturated)
- 75.7g (26.2g sugars)
- 175g dried cranberries
- 150g chopped mixed candied peel
- 2 tbsp orange liqueur
- 500g plain flour, plus extra for dusting
- ½ tsp salt
- 100g caster sugar
- 2 x 7g sachets easy-blend yeast
- 200ml whole milk, plus 2 tbsp for brushing
- 3 medium free-range eggs
- 1 tsp vanilla extract (or seeds scraped from ½ vanilla pod)
- 1 tbsp orange flower water
- Finely grated zest of 1 large lemon
- 200g very soft butter, plus 1 tsp, melted, and extra, melted, to grease
You’ll also need
- 8 x empty 400g cans, washed and dried, paper labels removed (or see Know-how)
- Mix the cranberries, candied peel and 1 tbsp of the orange liqueur together in a small bowl. Cover and leave to soak for 1 hour.
- Meanwhile, sift the flour, salt, sugar and yeast into a large bowl or the bowl of a stand mixer. Warm the milk in a small pan, pour into a jug and beat in the eggs, vanilla extract, orange flower water and lemon zest with a fork. Gradually mix the milky mixture into the dry ingredients using a wooden spoon or the dough hook attachment of your mixer and beat gently or on a low speed for 10 minutes to form a smooth and silky dough. Gradually beat in the butter, a small knob at a time, making sure it has been absorbed into the dough before adding the next piece. Cover and leave somewhere warm for about 1 hour until doubled in size.
- Meanwhile, lightly brush the inside of the tin cans with melted butter, then line the sides and base with baking paper (with some sticking out of the tin), using a long-handled pastry brush
- to help push the paper into place.
- Knock the excess air out of the dough with your spoon or the dough hook attachment for 1 minute. Gradually stir in the soaked fruits, then carry on stirring for 1-2 minutes until they have all been incorporated into the dough.
- Tip out the soft, fruity dough onto a lightly floured work surface and cut into 8 evenly sized pieces. It will be very soft so don’t bother trying to knead it. Drop a piece of dough into each of the cans, cover with a clean tea towel and leave somewhere warm for about 1 hour until the dough has almost risen to the top of the cans. Meanwhile, preheat the oven to 190°C/fan170°C/gas 5.
- Put the cans onto a baking sheet and bake in the centre of the oven for 25-30 minutes until golden brown. Remove, leave to cool for
- a few minutes, then carefully slide them out of the cans, using the paper to help you. Remove and discard the paper. Beat the remaining orange liqueur with the 1 tsp melted butter, brush over the top of each panettone and leave to cool on a wire rack. Pop them back in the tins for wrapping.
You can make these 3-4 days ahead and keep them somewhere cool, wrapped in the cellophane.
Panettone is traditionally flavoured with an essence called fiori di Sicilia (flowers of Sicily), the recipe for which is a closely guarded secret. You can buy it (and individual panettone paper cases, should you not want to use cans) online at bakerybits.co.uk, but this recipe uses a mixture of vanilla extract, lemon zest and orange flower water instead.
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