Need a recipe for a tasty sweet snack? Try this panettone recipe for a delicious baked treat today. Stork – love to bake.

Worth the Effort

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Main Ingredient Group

125ml sultanas
125ml raisins
65ml mixed peel
85ml marsala wine
30ml instant dry yeast
5ml castor sugar
65ml warm milk
1375ml flour
5ml salt
65ml castor sugar, extra
3 eggs lightly beaten
3 egg yolks
10ml grated orange rind
5ml vanilla essence
100g Stork Baking Margarine, softened at room temperature
250ml warmed milk, extra
1 egg, lightly beaten to glaze

Step by step method

  1. Combine fruit in a bowl with marsala. Stand for 30 minutes.
  2. Combine yeast, sugar and milk. Whisk until yeast dissolves. Cover and stand in a warm place for about 10 minutes until yeast mixture is frothy.
  3. Sift the flour, salt and 65ml castor sugar into a large bowl. Make a well in the centre and add the eggs and egg yolks, orange rind, vanilla essence, Stork Bake, extra milk, the prepared yeast mixture and the fruit. Mix dough well in a cake mixer for about 5 minutes.
  4. Cover with plastic wrap and allow to stand in a warm place for 30 minutes or until dough has doubled in size.
  5. Grease one 20cm round cake tin. Using string, tie a collar made of foil around the outside of the pan to stand 6cm above the top edge of the tin.
  6. Turn dough onto a floured surface and knead until smooth. Continue kneading until the dough becomes elastic and loses its stickiness. Press dough into prepared tin and allow to rise for 30 minutes in a warm place or until it has doubled in size again.
  7. Brush the panettone with extra egg and then bake uncovered in a preheated oven of 200°C for 15 minutes. Reduce the temperature to 180°C and bake for a further 30 minutes until the bread is cooked through and sounds hollow when tapped.