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.
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
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.
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.