Prep 45 mins
Cook 45 mins
This Panettone really is "heaven on earth!!" So light in texture and really addictive!! The preparation time I have given does not include the time it takes for the dough to rise - (this usually takes about 1 1/4 hours in total). To make the Panettone an outstanding centrepiece on a table, put the dough (all of it) into a well greased ceramic lift-out centre of a slow cooker, such as a Crock-Pot and make sure the basin is well greased around the top. It will need a slightly longer 'proving' time doing it this way -you will need to stand it in a warm place (using the large basin), for about 45 minutes or even a little longer, until the dough doubles in size.
- 1 cup sultana
- 2 slices glace pineapple, finely chopped
- 2 tablespoons mixed peel
- 1⁄3 cup rum
- 90 g compressed yeast
- 1 teaspoon sugar
- 1⁄4 cup lukewarm water
- 3 eggs
- 3 egg yolks (extra)
- 3 tablespoons sugar (extra)
- 5 cups flour (plain, all purpose)
- 1 1⁄2 teaspoons salt
- 1 -2 teaspoon grated fresh lemon rind
- 90 g butter (room temperature)
- 1 tablespoon oil
- 1 cup lukewarm milk
- 1 egg, for glazing
- icing sugar (confectioners' sugar)
- Combine the sultanas (light raisins), finely chopped glace pineapple, chopped mixed peel, and rum.
- Allow to stand for about 1/2 an hour.
- Combine the yeast, sugar and lukewarm water in a small bowl, and mix well.
- Allow to stand in a warm place for about 5 minutes or until frothy.
- Beat the eggs, and EXTRA yolks lightly.
- Add the EXTRA sugar, and beat until combined.
- Sift the flour and salt into a large bowl.
- Add the grated lemon rind, butter and oil.
- Stir in the egg mixture and lukewarm milk.
- THEN add the yeast mixture AND the UNdrained fruit mixture.
- Beat the dough quickly and vigorously with a wooden spoon, for about 5 minutes, by which time the dough should be all'elasticy', leaving the sides of the bowl.
- (it's hard work doing this, but well worth it!!) Now cover the bowl and allow to stand in a warm place for about 3/4 of an hour, or until the dough has doubled in size.
- Turn the dough out onto a well floured surface and knead lightly.
- Cut dough in 1/2 and knead each 1/2 for 3-5 minutes- or until the dough loses it's'stickiness'.
- Place each 1/2 in a well greased 8 cup pudding basin.
- Cover both basins and allow to stand in a warm place for 20-30 minutes- or until both halves have doubled in bulk/size.
- Brush the tops of each'Panettone' with the EXTRA egg, lightly beaten.
- Bake in moderately hot oven (220-230'C) for 15 minutes, then reduce the oven heat to'moderate' and cook for a further 30-35 minutes.
- Remove from oven and immediately turn out onto a wire rack to cool.
- Dust the tops with sifted icing sugar!
just love this cake.its so more'ish
I just made this panettone and it turned out beautiful. It is delicious and worth the time to make. It looks like the italian panettones I purchase. Great Recipe!
It is a delicious recipe although it takes a lot of time and effort. But as you say it is worthwhile to pursue it