Panettone

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    520
based on 17 ratings

An Italian sweetbread bursting with rum soaked raisins and festive flavours. You will need a panettone case for this recipe.

recipe updated Dec 5, 2024

Ingredients

  • Water icon
    Water
    150 g
  • Egg icon
    Egg
    5
  • Lemon icon
    Lemon
    ½
  • Orange icon
    Orange
    1 ½
  • Butter icon
    Butter
    100 g
  • Dark rum icon
    Dark rum
    150 ml
  • Raisins icon
    Raisins
    80 g
  • Dried yeast icon
    Dried yeast
    7 g
  • All purpose flour icon
    All purpose flour
    500 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Vanilla sugar icon
    Vanilla sugar
    10 g
  • Candied citrus peel icon
    Candied citrus peel
    100 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Lightly floured surface
  • kCook icon Paper case

Step preview

  1. Attach the Stir Tool
  2. Add dark rum and raisins to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted - 10 min, 50°C, Speed Min
  5. Transfer mixture to medium bowl and let cool
  6. Clean Cooking Chef bowl
  7. Attach the Dough Tool
  8. Add water, dried yeast, all purpose flour, caster sugar, vanilla sugar, egg, candied citrus peel, lemon, orange and salt to the Cooking Chef XL Bowl
  9. Mix with splashguard fitted - 5 min, Speed 2
  10. Add butter to the Cooking Chef XL Bowl gradually while machine is running
  11. Mix with splashguard fitted - 5 min, Speed 2
  12. Transfer content of medium bowl to Cooking Chef XL Bowl
  13. Mix with splashguard fitted - 5 min, Speed 2
  14. Remove the Dough Tool
  15. Prove with splashguard fitted - 1 hr 30 min, 30°C, Speed OFF
  16. Transfer dough to lightly floured surface
  17. Roll into a ball
  18. Cover with kitchen towel
  19. Let rest - 10 min
  20. Then roll the dough again to create tension on the surface
  21. Transfer dough to paper case
  22. Prove until doubled - 1 hr
  23. Pre-heat oven - 200°C
  24. Retrieve the dough
  25. Brush with egg
  26. Bake until hollow-sounding when tapped - 50 min, 200°C
  27. Remove from oven
  28. Insert two skewers through the base of the panettone
  29. Suspend upside-down to cool, stopping the dough from collapsing
  30. Dust with icing sugar
  31. Serve
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