SERVES: 4
- 50g butter, plus a little to grease the tin
- 300ml whole milk, plus 1 tbsp for brushing
- 450g plain flour
- 80g white sugar
- 1 pinch salt
- 20g fresh yeast or 7g dried yeast
- 1 orange
- 100g white chocolate
- 50g candied orange peel
- 50g candied lemon peel
- 30g unsalted pistachios
- 1 egg yolk
- Icing sugar, for dusting
1. Heat the butter and milk gently in a small saucepan to melt the butter. Leave to cool. Sift the flour into a bowl. Add the sugar and salt and combine thoroughly with a wooden spoon. Make a well in the centre of the mixture.
2. Crumble the yeast into the well and add three tablespoons of the milk mixture. Cover and set aside for about 15 minutes. Add the remaining milk mixture and knead to form a smooth dough. Cover again and leave to rise for about 30 minutes in a warm place.
3. Wash the orange under hot water, pat dry and finely grate the zest. Coarsely chop the white chocolate, candied orange and lemon peel and pistachios and combine with the orange zest. Fold this mixture into the dough and knead well.
4. Grease a panettone tin, or a normal cake tin if you don’t have one. Transfer the dough to the tin, cover and leave to rise for about 15 minutes. Preheat the oven to 180C (350F, gas 4). Bake the panettone on the middle shelf for about 30 minutes.
5. Take out the panettone, whisk the egg yolk into the extra milk and brush it over the cake. Continue to bake for another 15 minutes on the lowest shelf. Remove from the oven and leave to cool.
6. Dust generously with icing sugar to serve.
Festive: Recipes for Advent by Julia Stix and Eva Fischer is published by Murdoch Books, price £10.99
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