White chocolate panettone Recipe

White chocolate panettone

Ingredients

  • 500g plain flour, plus extra for dusting
  • 2 x 7g sachets easy-blend dried yeast
  • 100g golden caster sugar
  • 200ml milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 200g butter, softened
  • 175g dried cranberries
  • 100g candied peel, finely chopped
  • 85g white chocolate, chopped into chunks
  • 1 egg, lightly beaten
  • 2 tbsp flaked almonds

Instructions

  1. Tip the flour, yeast and 1 tsp salt into the food processor fitted with a dough blade. Mix briefly, then add the sugar and mix again. Warm the milk to hand hot and, in a separate bowl, beat the eggs with the vanilla extract. Add both the milk and eggs to the dry ingredients and mix to a soft dough. Work the dough in the processor for 2 mins, then leave in the machine until doubled in size, about 1 hr.
  2. Cut softened butter into the processor, pulse until incorporated, leave for a further 1 hr to rise again. Add the cranberries, candied peel and white chocolate to the machine, then pulse gently to mix evenly.
  3. Butter and base line a 20cm deep cake tin. Make a 10cm collar with double thickness baking paper and line the sides of the tin. Tip the dough out onto a lightly floured surface and knead briefly to shape into a ball. The dough will be very soft, so flour your hands well before handling it and work quickly. Drop the dough into the tin and leave to rise for 30 mins. Heat oven to 180C/160C fan/gas 4.
  4. Brush top of the dough liberally with beaten egg and scatter over almonds. Bake for 45-50 mins until the well risen and deep golden brown. Turn out of the tin and cool on a wire rack. Cut into wedges to serve. Will keep for 2 weeks wrapped in foil, or freeze on the day of making for up to 1 month.
Cook Time: 50 minutes
Serves: 6 people
Difficulty: Medium
Cuisine: Bakery
Main Ing.: Flour
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