Individual cranberry and candied orange panettoni

Individual cranberry and candied orange panettoni
  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
635kcals
Fat
26g (15g saturated)
Protein
10.6g
Carbohydrates
75.7g (26.2g sugars)
Fibre
5.4g
Salt
0.9g
Calories
635kcals
Fat
26g (15g saturated)
Protein
10.6g
Carbohydrates
75.7g (26.2g sugars)
Fibre
5.4g
Salt
0.9g

Ingredients

  • 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)

Method

  1. 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.
  2. 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.
  3. 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
  4. to help push the paper into place.
  5. 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.
  6. 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.
  7. 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
  8. 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.

delicious. tips

  1. You can make these 3-4 days ahead and keep them somewhere cool, wrapped in the cellophane.

  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine