At Christmas time every year, I wanted to make Panettone, but I have never tried it.
Because I didn’t have a suitable cake tin and didn’t want to buy rather expensive Panettone paper cases. The other day, when I was making a soup, I looked at the saucepan and thought it was a good size for Panettone. My stainless steel saucepan is oven-safe. This ‘Panettone Style Sweet Bread’ is baked in the saucepan, and the dough is almost identical to my Brioche dough. I added extra Sugar and more Milk to make the dough softer. This sweet bread is easy to make. It takes time, but it is mainly waiting time.
Makes
18cm Deep Cake Pan *I used an oven-safe saucepan.
Ingredients
3 cups Bread Flour
2 teaspoons (1 Sachet/7g) Dry Yeast
1/4 cup Caster Sugar
1 teaspoon Salt
1/2 cup Warm Milk
3 large Eggs *lightly whisked, save 1/2 tablespoon for glazing
125g Butter *softened
1 & 1/2 cups Mixed Fruit *about 250g
*Note: Mixed Fruit that I used today was mix of Raisins, Sultanas, Black Currants, Mixed Peel and Glacé Cherries
1/4 cup Rum OR Brandy
Method
Place Bread Flour, Yeast, Sugar and Salt in a large bowl, and mix well. Make a well in the centre and pour warm Milk, Eggs and softened Butter. Mix to form a soft dough.
Knead until smooth and elastic. The dough might be very sticky, but keep kneading. It will eventually turn smooth and elastic. Do not add too much extra Flour.
Cover the dough with a plate or plastic wrap, and set aside in a warm place for 2-3 hours or until doubled in size.
Place Dried Fruit in a heat-proof bowl, add Rum (OR Brandy), mix to stir, and set aside for a few hours. *Note: Heat in the microwave for 1 minute to warm up, so that Dried Fruit soak up Rum quickly and will be ready in 1 hour.
Prepare a cake tin. Grease with butter OR line with baking paper. *Note: Today I used my 18cm saucepan that is oven-safe.
Turn the dough onto a lightly floured surface. Gently press and stretch the dough into a large oblong. Scatter Mixed Fruit evenly and tightly roll it up. Press the log down, then roll it into a ball. *Note: You can knead the Mixed Fruit into the dough in your own way.
Place it in the prepared tin with a smooth side up. Cover with a plate or plastic wrap, and set aside in a warm place for 2-3 hours or until more than doubled in size. Preheat oven to 180°C.
Cut a shallow cross on top, brush with the saved Egg, and bake for 40 to 50 minutes. When the top gets too dark, cover with a sheet of foil. Transfer to a wire rack and cool.
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