The Classic Milano Panettone

Christmas is only round the corner (again), how time flies... Being a childless adult with no responsibilities, apart from the food and an excuse to have lots of gatherings, I am indifferent about the festive period. Lots of people generally putting so much emphasis on the whole thing, the pressure of having a good time is such an anticlimax. 

For most workers we can effectively have 10 days off work - the perfect length for a holiday somewhere away from the frenzy, and that's precisely what I am doing, jetting off to soak up some winter sun and top up my Vitamin D. Before we jet off, there are guests to be entertained, food to be made and consumed!!

I do enjoy good quality mince pies, especially there freshly baked ones by a local baker. That said, i am not a fan of Christmas pudding or Christmas cake. In the same boat and struggle to think of something Christmasy to serve your guests as pudding? Well, the Italian panettone could be your saviour. This sweet bread loaf/cake originates from Milan, and you will be amazed how much tastier to make your own. 

Because it is a bread/ cake loaf, the preparation time is rather long. If you are thinking of making some at night to take into the office in the morning, I would recommend allow 2 days for this process. If you are preparing this in the morning for a evening meal then that should allow enough time. 

Instead of getting a special panettone tin I used a muffin instead. I also think it is nice to serve mini one.

 1st batch

2nd batch

Wrapped a couple up as gift

Make 6 (muffin size)

250g good quality plain flour

250g Italian 00 grade flour

200g caster sugar

160g good quality butter

12g easy bake yeast

4 large free range eggs

3 free range egg yolks

150g sultanas

80g Waitrose Italian cut mixed candied peels

Zest of 1 lemon

15ml pure vanilla bean paste

A splash of milk and warm water

A shot of brandy

1. Combined the 2 flour and put them trough a sieve.

2. Measure the sultanas and soak them with a shot of brandy mixed some warm water. Leave to one side.

3. In a small bowl, dissolve the yeast with a splash of milk mixed with warm water. 

4. Mix in 75g of the combined flour, knead until smooth then shape into a ball. Slash the dough with a cross over the surface and place into a bowl, cover with clingfilm and leave it to rise in a warm place. This should take approximately 45 minutes.

5. When the dough has doubled in size, add an addition 250g flour and 2 eggs. Knead until smooth. 

6. Add 100g of sugar and knead until the sugar is mixed into the dough completely. Add 60g of butter and knead again until it is well combined. Again, leave it to rise in a bowl covered with cling film in a warm place. The dough should double in size in an hour or two.

7. Once risen, Add 2 eggs, 3egg yolks and the remaining flour into the bowl and knead until smooth. Add in the remaining sugar and knead until the sugar is mixed into the dough completely. Add the remaining butter and knead again until it is well combined. 

8. Mix in the sultanas, lemon zest, candid peels and vanilla bean paste. Mix for 5 minutes and again leave it to rise in a bowl covered with cling film in a warm place for another 2 or 3 hours.

9. Meanwhile, oil the muffin tin and line it with muffin casing or greaseproof paper. Preheat the oven at 200°C. 

10. Carefully transfer the dough mix into each mould. Let it for 5 minutes or so for it to rise a bit further before baking.

11. Place a small bowl of water in the oven before place the muffins onto the lower shelve of the oven. Bake of 5 minutes, take them out and slash a cross on the surface of each panettone (this is to stop them expanding into muffin tops in the heat), place a dab of butter int he middle of the intersection of each, return to the office and cook for further 10 minutes before reducing the heat to 180°C and cook for 30 - 45 minutes, depending on the ovens' power and efficiency.

12. To test if the panettone is cooked, put a skewer all the way though in the middle. If it comes out clean and not sticky then it is ready.

Merry Christmas!