Makes: 1 Panettone Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 30 – 35 minutes
Ingredients
| 360 |
g |
Cake flour (3 x 250ml /3 cups) |
| 2 |
ml |
Salt (¼ tsp) |
| 60 |
ml |
Castor Sugar (¼ cup) |
| 80 |
g |
Margarine (6 tbsp) |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
| 3 |
|
Large eggs, beaten |
| 5 |
ml |
Vanilla essence (1 tsp) |
| 125 |
ml |
Lukewarm milk (½ cup) |
| 30 |
ml |
Cherry liqueur (2 tbsp) |
| 5 |
ml |
Aniseed (1 tsp) |
| 150 |
g |
Fruit cake mix (1 cup) |
| 75 |
g |
Mixed peel (½ cup) |
|
|
Melted butter, to brush |
|
|
Icing sugar, to dust |
Method
- Mix the cake flour, salt and castor sugar together and rub the margarine into the flour with the fingertips.
Add the Anchor Instant Yeast and mix.
- Mix the beaten egg, vanilla, lukewarm milk and liqueur together and add to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic, for about 10 minutes.
- Cover the dough with greased plastic and rest for 10 minutes.
- Knock the dough down, whilst kneading the in the aniseed and the fruit, until well distributed. Cover and leave to rest for
5 minutes.
- Shape the dough into a round ball and place it into an 18 – 20 cm deep greased cake tin (Line the sides with baking paper, to extend the height of the tin, if the tin is not deep enough).
- Cut a cross over the top of the round, cover with plastic and rise in a warm place for 35-40 minutes.
- Brush the top with melted butter and bake at 180 °C / 350 °F for 30 – 35 minutes. Dust with icing sugar.
