Make this panettone bread and keep sweet traditions alive this Christmas

Try this rich italian delicacy from the comforts of your home. Executive chef Manjay Shahi of U Kitchen by Ferns N Petals shares a wholesome recipe of the Panettone bread.

Ingredients

Mother Dough

•  Water 300ml

•  Yeast 10g

•  Bread Flour 400g

Dough

•  Water 250g

•  Sugar 250g

•  Honey 25g

•  Yeast 10g

•  Bread Flour 1000g

•  Egg yolks 300g

•  Salt 20g

•  Butter 250g

•  Orange Zest

•  Lemon Zest

•  Vanilla extract

Soaked Mix Peel Candles

•  Orange Peel 200g

•  Grapes 300g

•  Chopped almonds 100g

•  Rum 200ml

•  Brandy 100ml

Method:

•  Mix all Mother dough ingredients together and then rest in chiller overnight

•  Mix all dough ingredients with the mother dough except butter. Add butter at the final stage. The dough has to be smooth slaggy and elasticise.

•  Rest dough in a container with a cover and fold 2 times every 40 minute

•  Divide the dough 500gm each and table rest for 30 min

•  Shaping and putting into a panettone mold

•  Pre-heat oven to 180 C

•  Rest and proof the dough until ¾ height of the mould, scoring X cross on the surface and cold butter in the centre

•  Bake at 180 C for 30-40 min depending on the size