This is the traditional Italian version of Christmas cake. A lovely textured, citrus-infused bread that will satisfy the whole family’s sweet tooth.
For this recipe, you will need 3 baking-safe panettone paper molds. Be sure to use paper moulds that are intended for baking.
- 1 tablespoon dried active baking yeast
- 225ml (7½ fl oz) warm water (45 C)
- 4 tablespoons caster sugar
- 2 eggs
- 125ml (4 fl oz) low-fat natural yoghurt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 450g (1 lb) plain flour
- 40g (1½ oz) or a handful currants
- 40g (1½oz) or a handful sultanas
- 1 tablespoon icing sugar
- Melted butter
- In a large bowl, combine yeast, water and caster sugar. Cover and let stand 10 minutes. Add eggs, yoghurt, vanilla, lemon zest and salt then mix well. Stir in flour a little at a time until dough forms. Turn out onto a lightly floured surface and knead for 10 minutes, adding flour as necessary, until dough is soft and pliable. Place dough in a large, lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Lightly grease a round 20cm cake tin. Then, in a small bowl, toss dried fruit with icing sugar. Punch down dough into a bowl, transfer to floured surface and knead in the fruit.
- Form dough into a ball, place in the prepared cake tin, cover loosely with a clean tea towel and let rise 30 minutes. Brush with melted butter.
- Preheat oven to 180 C / Gas mark 4. Bake for 45 minutes, or until loaf is golden brown and a skewer inserted into the centre comes out clean.