Wednesday 22 November 2017

Chocolate, Cranberry & Macadamia Panettone

Lily Higgins

A loaf of this enriched bread wrapped in cellophane and tied with a ribbon makes a perfect gift, and any leftovers can be used to make a luxurious bread-and-butter pudding.

you will need

350g strong bread flour

½ tsp salt

1 sachet/7g fast-action yeast

50g golden caster sugar

60g dried cranberries

60g macadamia nuts, toasted and chopped

3 eggs, beaten

100g butter, soft

4 tbsps milk, warm

85g white chocolate, chopped

25g melted butter, to finish

Grease and line a tin (18cm wide and 9cm high) with greaseproof paper. Sift the flour and salt into a large bowl, then stir in the yeast, sugar, cranberries and nuts.

Make a well in the centre of the mixture, then add the eggs, butter and milk. Mix well. Turn out on to a work surface. Knead the dough for 10 minutes until smooth and elastic. This can also be done in a mixer using a dough hook.

Place into a large greased bowl and cover with clingfilm. Leave to double in size for an hour in a warm place.

Once risen, punch down the dough with your fist, knead for five minutes. Gradually knead in the chopped chocolate, then shape and place in the prepared tin.

Pre-heat the oven to 180°C/ 350°F/Gas Mark 4. Leave the dough to rise for 30 minutes.

Carefully brush the top with melted butter. Bake for 35-40 minutes, until golden. I remove mine from the tin for the final five minutes to give it an overall golden colour.

Once the base sounds hollow when tapped, the loaf can be removed from the oven and left to cool on a rack. Sprinkle with icing sugar once cooled and wrap.

Weekend Magazine

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life