Masterclass panettone

Masterclass panettone

Originally from Milan, these cake-like fruit breads have a lovely light, airy texture. They're great for Christmas – and any time of year.

, 21 September 2015

(9 votes)

Masterclass panettone
  • 1 Hour 30 Mins

  • Serves: 6

  • Price: 38p per serving

Nutritional Info
Each 118g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1437kJ/343kcal.
  • 85g sultanas
  • 1/2 7g sachet Asda Easy Bake Yeast (1 level tsp)
  • 225g plain white strong flour
  • 75 caster sugar
  • 75g unsalted butter, softened, plus extra for greasing
  • 2 large eggs, beaten, plus 2 extra yolks
  • 1/2 tsp vanilla extract
  • 2 tsp clear honey
  • 1 orange, grated zest of
  • 1 lemon, grated zest of
  • 50g mixed chopped peel
  • Icing sugar
  • Put the sultanas in a bowl and pour over boiling water to cover. Set aside to soak. When cold, drain well and pat dry with kitchen paper.

  • Meanwhile, mix the yeast in a large bowl with 115g of the flour and 15g of the sugar. Add 115ml tepid water and mix to make a smooth batter. Cover with cling film and set aside for about 30 minutes, until foamy.

  • Beat the butter with the rest of the sugar until creamy. Beat in the eggs and extra yolks with the vanilla, honey, orange and lemon zest, peel, sultanas and a pinch of salt.

  • Add to the yeast mixture, beat well, then mix in the rest of the flour. Cover with cling film. Leave in a warm place until doubled in size.

  • Heat the oven to 180C/160C Fan/Gas 4. Cut 6 rounds of baking paper to fit the bases of 6 tins. (The tins should be empty 220g-sized food tins, washed and dried). Grease the tins and put the paper in the bases but be careful of any sharp edges.

  • Stir in the dough to knock out the air, then divide it between the tins.

  • Leave in a warm place until the dough rises to the top of the tins. Bake for 25 minutes, until golden.

  • Remove from the oven, leave for 5 minutes, then turn out of the tins and cool on a wire rack. Dust with icing sugar. Tie baking paper around each loaf with string to decorate.