Create this Italian dome-shaped cake at home this Christmas. Panettone is studded with fruit and nuts rises with yeast and is utterly delicious.
Leftovers can be used to create these delicious Panettone trifles.
Ingredients
Method
1.Combine fruit and marsala in a small bowl; stand 30 minutes.
2.Whisk yeast, milk and sugar in a small bowl until yeast dissolves. Cover; stand in a warm place about 10 minutes or until frothy.
3.Sift flour, extra sugar and salt into a large bowl; stir in yeast mixture, butter, extract, eggs, egg yolks and undrained fruit mixture. Beat vigorously with a wooden spoon about 5 minutes. (Mixture will be soft like cake batter, but will become elastic and start to leave the side of bowl.) Cover bowl; stand in a warm place about 1 hour or until dough has doubled in size.
4.Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper, extending the paper 5cm above sides.
5.Beat dough again with a wooden spoon 5 minutes; spread mixture into pan. Cover; stand in a warm place about 1 hour or until doubled in size.
6.Preheat oven to 200°C.
7.Brush top of panettone with extra egg. Bake about 1 hour 10 minutes or until panettone sounds hollow when tapped with fingertips. Stand panettone in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
You can make baby panettone by dividing the dough evenly into a lined 6-hole (¾-cup/180ml) texas muffin pan at step 4. Continue recipe as above, reducing baking time to about 30 minutes.
Note
