Monday, November 17, 2014
- Serves Makes 1 large panettone
- Prep 20 mins
- Total time 1 hr 10 mins, plus proving
You will need
- 540g strong white flour
- ½ tsp salt
- 1 x 7g sachet easy blend dried yeast
- 200ml warm milk
- 3 large eggs, plus 2 egg yolks
- seeds of 1 vanilla pod or ½ tsp vanilla extract
- 100ml maple syrup
- 4 tbsp Camp coffee essence
- 200g butter, melted
- 40g sugar crystals or crushed sugar cubes
- 1 egg beaten with 1 tbsp milk, for egg wash
- 1Line an 18cm-deep loose-bottomed cake tin with baking paper so that it is at least 10cm above the top of the tin.
- 2Put
the flour, salt, yeast, milk, eggs, yolks, vanilla, maple syrup, coffee
essence and butter in a large bowl and stir well to combine. Keep
mixing the dough using a wooden spoon for 10 minutes (or, if using an
electric mixer fitted with a dough hook, for 5 minutes). The dough will
be very sticky, almost like cake batter. This is what gives the
panettone its wonderful spongy texture.
- 3Tip
the dough into the prepared cake tin and lay a tea towel over the top.
Leave in a warm place for 1-1½ hours, or until the mixture has risen
almost to the top of the tin.
- 4Preheat
the oven to 200°C, fan 180°C, gas 6. Brush the top of the panettone
with the egg wash, then make a cross in the top with a very sharp knife
and sprinkle with the sugar crystals.
- 5Bake
in the oven for 50 minutes-1 hour, or until the bread is well risen and
lifts out of the tin easily, and a skewer inserted into the thickest
part comes out clean. Remove the panettone from the oven and leave to
cool in the tin.
