Panettone

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    510
based on 5 ratings

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

recipe updated Oct 18, 2023

Ingredients

  • Water icon
    Water
    150 g
  • Egg icon
    Egg
    4
  • 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 Chef Patissier XL
  • kCook icon Easywarm bowl
  • kCook icon Medium bowl
  • kCook icon Lightly floured surface
  • kCook icon Work surface
  • kCook icon Paper case

Step preview

  1. Attach K Beater
  2. Add dark rum and raisins to the EasyWarm Bowl
  3. Heat with splashguard fitted - 10 min, 6, Speed Min
  4. Transfer mixture to medium bowl and let cool
  5. Clean EasyWarm Bowl
  6. Attach Dough Tool
  7. Add water, dried yeast, all purpose flour, caster sugar, vanilla sugar, egg, candied citrus peel, lemon, orange and salt to the EasyWarm Bowl
  8. Mix with splashguard fitted - 5 min, Speed 2
  9. Add butter to the EasyWarm Bowl while machine is running
  10. Mix with splashguard fitted - 5 min, Speed 2
  11. Remove the Dough Tool
  12. Prove with splashguard fitted until doubled - 1 hr 30 min, 2
  13. Transfer dough to lightly floured surface carefully
  14. Gently pull the edges into the centre
  15. Roll into a ball
  16. Cover with kitchen towel then set aside - 10 min
  17. Place dough on work surface
  18. Roll it back, creating tension on the surface
  19. Transfer dough to paper case
  20. Prove until doubled - 1 hr
  21. Pre-heat oven - 200°C
  22. Retrieve the dough
  23. Brush with egg
  24. Bake until hollow-sounding when tapped - 50 min, 200°C
  25. Insert two skewers through the base of the panettone
  26. Suspend upside down to cool, stopping the dough from collapsing
  27. Dust with icing sugar
  28. Serve
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