Panettone (Kiwi version)

    I had a search on line and I found many and varied methods which all seemed very complicated. Here is a Kiwi version, apologies to the Italian cooks out there. Note that there seems to be many variations so add what you like.


    Canterbury, New Zealand
    1 person made this


    • 3 Teaspoons yeast
    • 1 Teaspoon raw caster sugar
    • 1/2 cup water
    • 1/2 cup milk warm
    • 200 grams mixed fruit
    • 90 grams dried cranberries
    • 100grams currants
    • fine grated zest 1 lemon and one orange
    • 1/2 cup oilive oil, plus extra as required, line the tin coat the top etc.
    • 4 eggs
    • 50 grams melted butter
    • 1 x Tablespoon raw caster sugar
    • 1 x Tablespoon honey
    • 1 teaspoon good quality vanilla essence or use beans if you know how to.
    • Rock salt, butter and extra olive oil as required.
    • 5-6 cups high quality flour


    1. Bowl #1 3 Teaspoons dried yeast ( or if you use solid yeast use it) 1 Tsp raw caster sugar ( I have found the raw caster gives a nicer flavour) Approx 1 cup hot water and one cup of milk ( or water if you prefer) This mixture should be blood temp so the yeast gets started.
    2. Bowl #2 ½ pkt (400gm packet) mixed fruit ½ pkt (170gm packet) cranberries 1 cup of currants The zest (rind) of one lemon and one orange ½ cup icing sugar Add all of these into a bowl and pour the icing sugar over the top, mix well and leave it to sit.
    3. Bowl #3 3-4 Eggs ( I only use 3 full eggs and yolk of last, but if you have made a Pav for Xmas as weill then add the extra yolks. 50 gms of butter melted 1 x Tablespoon of raw caster sugar 1 x Table spoon of honey 1 x tea spoon of vanilla essence ( good quality or use beans) ½ cup olive oil Beat these together until nice and smooth, then add the yeast mix to this when it has started to activate.
    4. Bowl # 4 (Big one) 5-6 Cups of flour 1 Teaspoon Himalayan rock salt finely ground
    5. #1 add dried fruit and mix though the flour.
    6. #2 Add the wet ingredients to the dry and mix well, add more olive oil if needed, the dough should be firm and shiny and will not stick to the bowl, add more flour if needed to get a nice soft flexible dough. Coat the dough with olive oil and place into a bowl / pot to rest. (rest for 1-2 hours)
    7. #3 knead the dough, stretching and pressing away as you do, olive oil is good if needed. The cut into the size to fit you tin, I used some pots (20cm) with metal handles as I did not have any of the big cans, or Panettone tins (narrow and tall). Once you have kneaded the dough and have a nice smooth top, stretched around to the underside, smooth the top with some olive oil, and then with a sharp oiled knife, cut a cross in the top, then drop the dough into the tin. I then add a dessert spoon of butter to the middle of the cross, and a sprinkle of olive oil all over, then a sprinkle of rock salt over the top. Leave to rise for a good 2 hours, covered with a damp cloth.
    8. Place into a preheated oven, 180 degrees C, I used conventional bake not fan bake, an make sure tin is low in the oven. 45 minutes later your bread should be ready. Check with skewer, or tap on top listen for the nice thump, turn out onto a cooling grid, sprinkle with icing sugar when cold slice and enjoy or cut up while fresh and hot out of the oven, a very pleasant treat.


    As with any cooking this is a guideline of how I found a recipe that works and tastes great, Merry Christmas enjoy, Bellisimo!

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