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Italian Panettone

Traditional Panettone is flower-pot shaped and to achieve this effect it is baked in a deep high container with slanted sides.  You can use a silicon mould, a 1 litre soufflé dish, a flower pot or just loaf tins – whatever you fancy!

½ Basic sweet dough recipe
125 ml sultanas (golden if available)
30 ml mixed peel or currants
30 ml finely chopped glace pineapple
60 ml brandy or rum
icing sugar to dust

  1. While the dough is being prepared and left to rise, soak the fruit in the brandy or rum.
  2. Add the fruit to the risen dough and knead until evenly distributed, while kneading down the dough at the same time.
  3. Shape into a neat round or cylindrical form and place into the prepared dish or tin to fill it no more than 2/3.  Or, divide dough into 2 to make smaller Panettone.
  4. Allow to rise in a mildly warm spot until doubled and well rounded above the edge of the tin.
  5. Preheat the oven to 170 ºC while the dough is rising and bake about 25 minutes or until golden brown and thoroughly cooked if tested with a metal skewer.
  6. Cool in the tin or container used for 5 minutes, loosen the sides carefully and turn out onto a wire rack.  Dust generously with icing sugar, cool and serve with butter.

Yields:  1 large or 2 small Panettone

Recipe by Carolié de Koster from Art Of Cooking page 852.

Italian_Panettone_Christmas_Bread_with_powdered_sugar