- November 2014
- Makes 2 x 1 litre panettones; each serves 10-12
- Hands-on time 50 min, oven time 50 min, plus soaking, proving and hanging
This boozy panettone recipe is made with sherry-soaked sultanas and raisins – as well as being glazed with sherry too.
- 16.6g (9.8g saturated)
- 56.8g (26.6g sugars)
For 12 servings
You’ll find varying sizes of panettone cases at bakerybits. co.uk. Or make this recipe in metal tins. Lakeland have a large 4 litre tin which will fit the whole mixture – increase the oven time to 1 hour 50 minutes if using this size tin.
Keep the baked panettones in a cool, dark place for 3-4 days, well wrapped, or freeze for up to 2 months.
It’s traditional to hang a panettone upside-down after baking to prevent it collapsing as it cools. We pushed wooden skewers through the bases, then suspended the panettones upside-down over a large bowl.
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