Recipe for Panettone with Carrs Flour

Festive Panettone

A wonderful Italian tradition

3 hrs
20 mins prep


Bake 1hr

INGREDIENTS

500g Carr's Strong White Flour

5g Salt

50g Golden Caster Sugar

2x7g sachets Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

150ml Milk

5 Eggs

250g unsalted Butter

80g chopped Glacé Cherries

80g Sultanas

80g Currants

I tsp Aroma Panettone Essential oil – if you can track it down this adds a depth of traditional Italian flavour

Demerara sugar to sprinkle

Carr’s Strong White Flour

METHOD

Mix flour, sugar, yeast, salt, eggs and milk in a mixer using a dough hook at slow speed for 2 or 3 minutes and then on medium setting for 8 minutes to create a soft dough.

Add room temperature softened butter and mix for another 6 minutes.

Then add the dried fruit and mix together.

Put the dough into a bowl, cover with clingfilm and prove overnight in a cold place or in the fridge to develop the complex flavours of the panettone.

When you are ready to cook the panettone, preheat the oven to 180ºC (Fan 160ºC, Gas Mark 4) and brush the inside of an 18cm panettone tin with melted butter.

With floured hands take the dough from the bowl, knead gently to ‘knock back’ and shape into a ball, then put it into the panettone tin.

Prove the dough in the tin at room temperature for 2-3 hours – it will rise to the top of the tin.

Egg wash the top of the panettone with a soft brush and place in the centre of the oven to bake for about 25 minutes. Then turn the oven down to 150°C (Fan 130°C, Gas Mark 2) and bake for 30 minutes – check with a skewer.

Take the panettone from the tin, sprinkle lightly with demerara sugar and allow to cool.

Wrap in baking parchment and tie with a ribbon for the perfect foodie gift!

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

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