Individual cranberry and candied orange panettoni
- 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 panettoni. They make brilliant edible gifts.
- 26g (15g saturated)
- 75.7g (26.2g sugars)
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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