Panettone
A tall, soft leavened cake studded with candied fruit and raisins - the Italian Christmas classic.
.jpg?width=1200)
Ingredients
- 500g flour
- 100g sugar
- 3 eggs
- 150g butter
- 10g yeast
- 150ml warm milk
- 150g raisins and candied fruit
- Lemon zest
Method
Mix the flour, yeast, sugar, eggs, milk and lemon zest into a soft dough.
Gradually knead in the butter until glossy and elastic. Fold in the raisins and candied fruit, and let it prove for 3-4 hours until well risen.
Bake in a panettone mould at 170°C (340°F) for 45-50 minutes until deep golden and a skewer comes out clean.
More recipes
All →
Pandoro
A star-shaped, buttery vanilla Christmas cake from Verona, dusted with icing sugar.
Green Bean and Goat Cheese Salad
Crisp green beans with creamy goat cheese and toasted hazelnuts.
Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
Spanish Tortilla
A thick, comforting Spanish omelette of soft potatoes and onions.
We use essential cookies to run the site, and analytics cookies to see which offers people find useful. You choose what we may load. Privacy policy