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Aldo’s Christmas Panettone San Carlo Aldo’s Christmas Panettone
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To get us all in the Christmas spirit, Aldo is sharing his recipe for a festive panettone, great served with ice cream and a glass of prosecco, enjoy!

Ingredients – serves 8

  • 1 teaspoon sugar
  • 1 tablespoon dried yeast
  • 4 tablespoons milk
  • 100g (4oz) butter
  • 50g (2oz) caster sugar
  • 1 teaspoon vanilla extract
  • 3 free range eggs, beaten
  • Finely grated rind of ½ a lemon
  • Finely grated rind of ½ an orange
  • 400g (14oz) plain flour, sifted
  • 1 teaspoon salt
  • 100g (4oz) raisins or sultanas
  • 75g (3oz) chopped mixed peel


Method

  1. Preheat the oven to 200C, gas mark 6.
  2. Butter a 20cm (8 in) cake tin and line with lightly buttered greaseproof paper.
  3. Pour the milk into a bowl and sprinkle in the sugar and yeast. Leave for around 10 minutes – it should start to go frothy.
  4. Combine the butter and caster sugar in a bowl and beat them together until they are light and fluffy. Then gradually beat in the eggs, followed by the lemon and orange rind and vanilla extract.
  5. Place the flour and salt in a large bowl. Now gently fold in the milky/yeast fluid, followed by the creamed butter/sugar mixture. Mix them all together until you have a soft dough.
  6. Put the dough onto a lightly floured surface and knead for about 5 minutes until it’s smooth.
  7. Place the dough into an oiled plastic bag (or cover with a tea-towel and leave in a warm place). Leave it for about an hour until it has doubled in size.
  8. Sprinkle the raisins/sultanas and mixed peel over the dough. Knead until they are completely mixed in.
  9. Place the mixture in the cake tin and leave it in a warm place, until it has doubled in size again. It will take about 45 minutes.
  10. When it has risen, bake it in the oven for 10 minutes, then reduce the heat to 180C, Gas Mark 4 and bake it for another 30 minutes. When cooked it should be golden brown and firm to the touch.
  11. Place the panettone on a baking rack to cool
  12. Dust it with icing sugar and serve.

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