How to make traditional Italian panettone
Home-made panettone is in a different class to the long-life ones that you find in the shops. It has a reputation for being difficult to make, but it doesn’t have to be. Try our recipe of the month for a delightful traditional Italian Christmas treat. Get the best quality ingredients you can, particularly the vanilla and orange extracts. You can also add chopped maron glacé cherries or blueberries if you like.
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- 200ml warm water
- 25g cornflour
- 25g caster sugar
- 6 medium egg yolks
- 7g sachet fast-action yeast
- 3tsp vanilla extract
- 3tsp orange extract
- 3tsp glycerine (optional)
- 50g white chocolate
- 50g unsalted butter
- 400g 00 flour
- 1tsp salt
- 150g chocolate chips, glacé fruit or raisins
- 1tbsp caster sugar
- 1tbsp egg white
- 1tbsp ground almonds
- 25g chopped hazelnuts
- 1tsp cornflour
- 12-15 whole unskinned almonds
- Bakeware Recommended
- Springform With Insert
- Whisk warm water with cornflour and caster sugar, then beat in egg yolks and yeast.
- Stir in vanilla and orange extracts and glycerine.
- Melt white chocolate and butter in a bowl over hot water, then whisk into the mix.
- Add flour and salt and mix to a soft dough. (It’s much easier to use a wooden spoon or rubber spatula.) Set aside for five minutes.
- Stir in chocolate chips, glacé fruit or raisins, making sure they’re evenly distributed. Leave to rise for one hour.
- Line the base and sides of a deep, round 20cm cake tin with non-stick paper. Make sure the paper extends out of the top by around 4cm – the dough will rise a lot during cooking.
- Transfer the dough to the tin, cover, and leave to rise for two-three hours (or until it’s more than doubled in height).
- Heat the oven to 180C (160C fan-assisted/350F/gas mark 4).
- Mix the ingredients for the sugar crust. Dab it all over the top of the dough with a spoon. Dot with almonds and cut a cross in the middle with a sharp knife.
- Bake for around 40 minutes. The panettone should be a dark, golden brown on top.