Easy panettone

    Easy panettone

    7saves
    2hr40min


    3 people made this

    About this recipe: An easy recipe for panettone that's straightforward and sure to produce delicious results. This panettone is flavoured with hints of vanilla, lemon zest and cinnamon for a festive loaf.

    Ingredients
    Serves: 12 

    • 1 tablespoon dried active baking yeast
    • 250ml lukewarm water
    • 5 tablespoons caster sugar
    • 2 eggs
    • 110g low-fat plain yoghurt
    • 1 teaspoon vanilla extract
    • 2 tablespoon grated lemon zest
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 300g plain flour
    • 200g wholemeal flour
    • 80g currants
    • 80g sultanas
    • 1 tablespoon icing sugar
    • melted butter (to brush, optional)

    Method
    Prep:25min  ›  Cook:45min  ›  Extra time:1hr30min rising  ›  Ready in:2hr40min 

    1. In a medium bowl, combine yeast, water and caster sugar. Cover and let stand 10 minutes, or until foamy.
    2. To the yeast, add eggs, yoghurt, vanilla, lemon zest, cinnamon and salt. Mix well. Stir in flour a little at a time until dough forms into a manageable ball. Turn out on to a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable but not sticky.
    3. Place dough in a large, lightly greased bowl, cover with a clean tea towel and let rise in a warm place until doubled in size, about 1 hour.
    4. Lightly grease a round 20cm cake tin. In a small bowl, toss dried fruit with icing sugar. Punch down dough, transfer to floured surface and knead in the fruit.
    5. Form dough into a ball, place in prepared tin, cover loosely with the tea towel and let rise 30 minutes. (Loaf will rise above the tin sides.) Brush with melted butter, if desired. Meanwhile, preheat oven to 180 C / Gas 4.
    6. Bake panettone in the preheated oven for 45 minutes, or until loaf is golden brown and a skewer inserted in the centre comes out clean.

    To serve...

    To serve the panettone, wait till it is fully cooled before slicing. Use a serrated knife to slice long and thin wedges from the centre of the loaf.

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