- 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
- 200g sultanas
- 300g raisins
- 200ml sweet oloroso sherry (or other sweet sherry)
- 1kg plain flour
- 250g caster sugar
- 1 tsp fine sea salt
- 2 x 7g sachets dried active yeast
- 400ml whole milk, plus extra for brushing
- 6 medium free-range eggs
- 1 tsp vanilla extract
- Finely grated zest 1 lemon
- 400g unsalted butter, softened, plus extra for greasing
For the glaze
- 2 tbsp sweet oloroso sherry (or other sweet sherry)
- 2 tbsp caster sugar
- Put the sultanas and raisins in a mixing bowl, pour over the sherry and soak for 45 minutes.
- Meanwhile, combine the flour and sugar in the bowl of a stand mixer (or in a large mixing bowl). Make a well in the middle, then sprinkle the salt and yeast on opposite sides
- Gently heat the milk in a medium pan until just lukewarm. Beat in the eggs, vanilla and lemon zest until combined, then pour the mixture into the well in the dry ingredients.
- Mix using the dough hook attachment of the stand mixer (or with a wooden spoon, then your hands) until all the ingredients are incorporated and the dough is smooth. Using the same technique, slowly incorporate the 400g butter, a knob at a time (this will take at least 20 minutes). Cover with a clean tea towel or cling film and set aside to rise in a warm place for 1-2 hours until doubled in size.
- Punch down the risen dough to knock out the air. Add the soaked sultanas and raisins and any remaining sherry from the bowl, then use a spoon or your hands to incorporate them into the dough until evenly distributed. The dough will feel very wet now.
- Heat the oven to 190°C/fan170°C/ gas 5. Put 2 x 1kg panettone cases on a baking sheet. Divide the dough in half, then spoon each half into a panettone case (see Know-how). Cover again with a tea towel or cling film and leave to prove in a warm place for 30-45 minutes or until risen by half.
- Bake in the centre of the oven for 50 minutes or until golden and puffed (the tops will dome and tear slightly). Cover with foil if the fruit starts to catch or the top is turning too brown. Poke a skewer into each panettone – it should come out clean when cooked. Or test with a digital probe thermometer – it should measure between 80°C and 90°C.
- Remove the panettones from the oven. Carefully thread 2 long skewers through the base of each, intersecting in a cross. Lift, turn upside-down and hang over a pan or large bowl – this way the alcohol can seep to the top of the loaf and the crumb will stretch (see Know-how). Cool completely (it can hang like this for up to 24 hours).
- Once the panettones are cool, pull out the skewers and remove the cases. To make the glaze, simmer the 2 tbsp sherry with the 2 tbsp caster sugar and a splash of water in a saucepan to form a sticky syrup, then brush over the tops of the panettones.
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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