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Tear and share panettone

The Italian sweet bread panettone has become a Christmas tradition in recent years...What's better than panettone? Tear and share panettone!

The Italian sweet bread panettone has become a Christmas tradition in recent years...

What's better than panettone? Tear and share panettone! Tip: The panettone can also be finished with a drizzle of orange glacé icing for extra sweetness.

For any bakeware you might need check out the ‘Baking‘ section on Debenhams.

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Servings

Ingredients

For the panettone

500 g strong white bread flour
1/2 tsp salt
1 sachet of fast-action yeast
75 g caster sugar
120 ml lukewarm milk
2 large free-range eggs
3 free-range egg yolks
2 tsp vanilla bean paste
160 g butter
1 grated zest of 1 orange
100 g dried mixed peel
80 g raisins

For the glaze

20 g melted butter

To decorate

icing sugar, for dusting

Instructions

Combine the flour, salt, yeast and sugar in a large mixing bowl.

In a separate bowl, beat together the milk, eggs, yolks and vanilla paste. Make a well in the centre of the dry ingredients and pour in the milk mixture. Mix together to form a soft dough, then add the butter and squeeze into the mixture using your hands. Work together for 5 minutes, then allow to rest for 10 minutes. Turn out the dough onto a floured surface and knead for a further 10 minutes until it is soft and elastic.

Place the dough in a lightly oiled bowl, cover with clingfilm and allow to rise in a warm place for 1 hour or until the dough has doubled in size.

Once risen, turn the dough out onto a floured surface and knead gently for 2 minutes, before stretching it into a large rectangle. Sprinkle over the orange zest, peel and raisins. Gather together and knead to distribute the fruit evenly through the dough. Roll the dough into a long sausage shape, then cut into irregular bite-size pieces using a sharp knife.

Arrange the pieces in a greased and lined 20cm (8in) square tin, cover and leave in a warm place for 30 minutes until doubled in size again.

Preheat the oven to 220 ̊C/Gas Mark 7. Brush the dough with the melted butter, then bake in the oven for 10 minutes before reducing the heat to 180oC/Gas Mark 4. Bake for a further 20 minutes until golden brown. Dust with icing sugar to finish.