AuthorSaf-instant
DifficultyIntermediate
Yields1 Serving
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
1

In a mixing bowl, combine the flour, salt, and the Saf-instant yeast.

2

In another bowl, mix together the sugar, milk, butter, eggs, egg yolks and orange flower water.

3

Using a spoon, gradually incorporate the dry ingredients followed by the pieces of candied orange and raisins and mix until a consistent dough is obtained.

4

Knead and shape into a ball. Transfer the dough to a bowl and cover with a clean tea towel. Leave to rest for 1h.

5

Once risen, work the dough gently to remove the air and place in a generously buttered panettone mould. Brush the top of the dough with oil.

6

Cover with plastic film and leave in a warm place to rise until the dough has reached the top of the mould.

7

Using a serrated knife, mark the top of the dough with a cross and bake in a pre-heated oven for 40-50 mins at 180°C.

Ingredients

Directions

1

In a mixing bowl, combine the flour, salt, and the Saf-instant yeast.

2

In another bowl, mix together the sugar, milk, butter, eggs, egg yolks and orange flower water.

3

Using a spoon, gradually incorporate the dry ingredients followed by the pieces of candied orange and raisins and mix until a consistent dough is obtained.

4

Knead and shape into a ball. Transfer the dough to a bowl and cover with a clean tea towel. Leave to rest for 1h.

5

Once risen, work the dough gently to remove the air and place in a generously buttered panettone mould. Brush the top of the dough with oil.

6

Cover with plastic film and leave in a warm place to rise until the dough has reached the top of the mould.

7

Using a serrated knife, mark the top of the dough with a cross and bake in a pre-heated oven for 40-50 mins at 180°C.

Italian Panettone