banner image

Italian Panettone


Starter: 85g Shipton cake and pastry flour, pinch of instant yeast, 75g cool water


270g Shipton cake and pastry flour

57g luke warm water

2 large eggs

57g softened butter

1tsp vanilla essence

1tbs instant yeast

11/4 tsp salt

65g sugar

85g raisins

70g sultanas

65g chopped dried apricots

85g mixed peel

Grated zest of an orange

Mix ingredients for the starter and rest overnight (8 - 12hrs)

To make the dough mix the starter wth all all the other ingredients except the fruit and zest and knead to a soft, smooth dough

Cover and leave for 2hrs then knead in fruit and zest

Line an 8" dia tall sided tin then shape dough into a ball and place in the tin. Let rise until it reaches the rim of the tin

Bake in a preheated oven at 200C for 10 mins then reduce to 180C and bake for another 25 to 35 mins. If it is browning too much then cover with foil. The bread should sound hollow when tapped.

it will keep for a week if well wrapped but I would suggest eating it straight away with just butter or honey