Christmas Recipes -Chocolate Panettone

/ karen

Family Favourite Recipes

The most delicious panettone you’ll ever taste. These individual tins make lovely Christmas presents. I’m sharing this recipe now, to give you time to save enough tins. These went to all the children in the family. Adults had tins decorated with sprigs of rosemary and holly leaves with tiny hand stamped labels. If you make them, do share photos of yours.

INGREDIENTS

125ml milk

125ml water

600g strong white bread flour

7g sachet of dried yeast

1/2 tsp salt

75g mixed candied peel

75g sultanas and raisins

3tbsp sweet sherry (optional)

2 large free range eggs

2 large egg yolks ( save the whites for meringues)

75g golden caster sugar

Zest of large orange

150g butter

75g good quality dark chocolate, chopped, or use chocolate buttons

1 egg, beaten for brushing the tops

Soup tins, washed and dried and lined with baking parchment, 1″ higher than the top of the tin.

METHOD

Place the mixed peel, dried fruit, orange juice and sherry in a bowl to soak for 30 minutes. Set aside.

Heat the milk and water until just warm. Not hot.

Combine flour with the yeast and salt.

Add the liquid to the flour mix.

Add the butter a bit at a time, sugar, whole eggs and egg yolks

Put the mixture into a bread making machine and set on ‘dough ‘ only. You are making an ‘enriched’ dough.

Or, thoroughly mix the dough and kneed for 10 minutes. Leave in a warm place to rise with a towel over the bowl.

When risen, tip the dough into a large bowl and add the dried fruit mixture and orange zest, fold in the chocolate. Kneed to incorporate. Add a small amount of extra flour if the mixture is too wet.

Place a circle of grease proof paper or baking parchment in the bottom of the tins. Line the sides with a rectangle of paper.

Divide the dough into pieces weighing 150g. Roll into balls. Drop the dough balls into the tin cans.

Place the tins on a baking tray in a low temperature oven with the door open, until the dough has doubled in size.

Brush the risen dough with the beaten egg.

Bake at 200C for between 15-25 minutes. Keep an eye on the dough. It should be golden brown on top.

Allow to cool in the tins and sprinkle with icing sugar, if liked. I didn’t bother, as the golden tops look pretty on their own.

Go to town on the decorations around the tin; ribbons, raffia, string, rosemary, lavender, pine or holly leaves! Enjoy!

Do you have any family favourite recipes? Let me know what you are making for the festive season.

22 thoughts on “Christmas Recipes -Chocolate Panettone”

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  4. Karen thank you very much for sharing your Panettone family recipe with us: it makes you want to eat it in the photos and I love how the tin is decorated with the red reindeer and the red and blanaca ribbon, and all the decorating ideas you give how to put Rosemary, holly, pine, Christmas drawings … it’s wonderful. I do not dare with this recipe, it is too much for me, I am a very bad cook and now even more. But I keep it for the future. I love the arrangement with garden lights in the last photo: it’s fantastic. Don’t get tired cooking: well at least you don’t get cold. A lot of love, a lot of health, a lot of strength, a lot of encouragement for your whole family, for you and for Mr B. Loving caresses to Grace and Meg. Take care of you all very much. Very affectionate greetings from Margarita xxx

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    • I’m going to have a go Brian. I can’t see why not. I’ve bought some little mini fruit loaf tins as well as I’ve run out of soup cans! Good luck. It’s very tasty. Add the fruit when the machine beeps. My Panasonic recipe books says use ‘basic raisin dough option.’ Take out of the machine as dough. Add the chocolate and bake in the oven as per my recipe. I think the chocolate will melt off you leave it in the machine to bake. But I’m going to experiment to see. I use a very high cocoa percentage cooking chocolate. Enjoy 😊

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  6. Here is the malt loaf recipe, it is from the book Miss Hope’s Teatime Treats by Hope and Greenwood.
    1 tsp dried yeast
    175ml (6 fl oz) warm milk
    300g (11 oz ) plain flour extra for dusting
    1 tsp mixed spice
    75g (3oz) raisins
    1 tbsp black treacle or molasses sugar
    40g (1 1/2 oz) malt extract
    25g (1 oz) butter
    1/2 tsp salt

    I put all the ingredients in my bread maker and set to the dough setting.When the programme is complete you have a very sticky dough which is how it should be. The recipe suggests that you divide the dough into 9 pieces and make individual loaves, I have done this but the dough is very difficult to work so I usually make a single loaf in a 1 pound tin . I might try adding wholemeal flour (in a 50 /50 mix) with the white flour as I am not supposed to eat too much refined flour or sugar due to a health issue.

    Hope you enjoy the recipe

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  8. I have been enjoying seeing your recipes, Karen, and am definitely planning to use this one. I was going to ask how many it would make but you have half answered that – do you know how many full size tins it would take? I shall struggle to accumulate enough tins anyway, but could always start with a half-mix I suppose

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    • Hi Cathy, you could use little malt loaf tins from wilkos and then wrap them in baking paper after. I think it makes 8 soup tin sizes, and 4 mini sweet corn size tins. Sorry to be vague, they disappeared faster than I could count them! I’m making some more today, and have only two tins left, so I think I’ll have to use muffin cases. someone suggested white chocolate, so I’m going to try that with cherries. Will report back. Xx

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    • Yes, use white chocolate buttons. Take care though, as not all white choc is caffeine -free. Use one you have tried before. I made 12 tins. Some of them were half size made in sweet corn tins. Baked bean tins strangely enough went rusty straight after washing. But soup tins were fine. Good luck and thanks for reading. Have you got a bread maker?

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      • Yes I do and I Love it. I make bread nearly every week (sometimes twice) as I enjoy fruity, seedy bread. I also like to try different recipes, I have recently found a good recipe for malt loaf. I usually use the dough setting so that I can shape and bake the loaf in a normal loaf tin and not have a loaf with a hole in it where the paddle has been.

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      • Oh, do share the malt loaf recipe please. I love making bread and using my bread maker. I can’t eat palm oil having been very poorly, and it’s impossible to buy anything in the shops that hasn’t got palm oil in it. So everything has to be home made.

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