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Gino D'Acampo's panettone classico

(34 ratings)

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Gino D'Acampo's Panettone classico
Gino D'Acampo's Panettone classico
  • Serves: 6

  • Prep time:

    (plus 3 hrs resting time)
  • Cooking time:

  • Total time:

A panettone recipe makes a cake with a difference that's perfect for Christmas. This Gino D'Acampo panettone recipe is an Italian Christmas cake that's too good to be eaten just once a year, so you'll find yourself making it time and time again! The natural yeast in this recipe will give the panettone a nice rise to it, which is exactly what you want - it should be really light and fluffy. This panettone recipe makes a really nice gift, if you want to give someone a homemade Christmas present. If you use nice ribbon to tie around it and some cellophane, you can wrap it up really nicely for a fab homemade gift! Panettone is best served at room temperature with a cup of tea - make it when you're expecting friends round and trust us, they will be so impressed! Full of mixed dried fruit, it's such a treat.

Ingredients

  • 15g fresh yeast
  • 125ml full-fat milk, warm
  • 400g strong white flour plus extra for dusting
  • 3 pinches of salt
  • 16g fresh yeast
  • 125ml full-fat milk, warm
  • 2 medium eggs
  • 80g caster sugar
  • 2 egg yolks
  • 150g salted butter, at room temperature, plus extra for brushing
  • 120g mixed candied peel, chopped
  • 60g raisins

You can substitute chocolate chips for the dried fruit for a sweeter cake

Method

  1. Brush a 15cm diameter cake tin or soufflé dish with a little butter then line with a double layer of greaseproof paper and ensure that you leave a ‘collar’ of paper 8cm above the top of the tin. Oil the inside of a large bowl.
  2. Melt the yeast in the milk, making sure that it is completely dissolved.
  3. Setting aside 2 tablespoons of the flour, sift the remaining amount into a large bowl, sprinkle over the salt and make a well in the centre. Pour in the yeast and milk with the whole eggs and gently mix all the ingredients together to make a thick batter. Sprinkle over the reserved flour and leave the sponge in a warm place for 35 minutes.
  4. Add in the sugar and egg yolks and mix together to create soft dough, then work in the soft butter then turn out onto a lightly floured surface. Knead for 5 minutes until smooth and elastic and shape into a ball.
  5. Place the dough ball in the oiled bowl and cover with clingfilm. Leave it to rise in a warm place away from draughts for 2 hours.
  6. Turn out the dough onto a lightly floured surface and punch down. Gently knead in the candied peel and raisins. Shape again into a ball and place in the prepared tin. Cover with clingfilm and leave it to rise in a warm place away from draughts for 1 hour.
  7. Preheat the oven to 190°C/375°F/Gas Mark 5.
  8. Use a sharp knife to cut a cross on the top and brush with a little butter.
  9. Bake in the middle of the oven for 20 minutes. Lower the temperature to 180°C/350°F/Gas Mark 4, brush the top with more butter and continue to cook for a further 30 minutes.
  10. Once out of the oven, cool the cake in the tin for 10 minutes then turn out onto a wire rack to cool.
  11. Panettone is perfect served at room temperature with a cup of tea.

Your rating

Average rating

  • 3
(34 ratings)

Your comments

matchstickchild

Well I've not drastically changed anything so I'd say I followed the basic recipe. But you're free to follow this and then moan about your wasted ingredients. Enjoy your batter.

youguess

So you DIDN'T follow the recipe then? You made a panettone but not his one. Including the butter, the hydrations is 101% which is a batter.

matchstickchild

Just made this and it turned out great. Had to change a few things to make it work however. First, use both quantities of milk and yeast (I don't know why they would split the amounts). And second, after you have added the egg yolk, butter and sugar, the recipe asks you to knead until smooth. At this stage you really need to persevere with the kneading it will start to come together. My batter was really runny so I sprinkled an extra couple of handfulls of flour throughout the kneading. Don't add too many though or the dough will be too stiff. Apart from those few things, this recipe turned out well.

Ken

if this is what we can expect from Gino's book I don't think I'll be buying it. I've got a bowl of batter

Ken

This doesn't make sense. Why split the yeast qty's and milk qty's?????

Shirley S

There are two different amounts of fresh yeast in this recipe. This must surely be an error, right?

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