the same panettone recipe as the first one just with some different flavourings. Alas, it still only scored an 8 out of 10 from Hubby. This time it was scored down because I didn't wrap it properly and so it dried out a wee bit. Technicalities I tell you!!! Upon arriving home from work he actually commented that the house smelled like real panettone and as I had baked it in a big tin this time (individual portions had been the reason for my two point deduction last time) I felt sure this one was going to gain me top marks. Lesson learnt, it simply means I need to visit Lakeland to buy a tin big enough to store the panettone in between scoffing sessions ;0)Yep, another panettone recipe! Actually, that technically isn't true ... it's
Butterscotch Chocolate, Macadamia and Cranberry and Panettone
500g plain flour , plus extra for dusting
2 x 7g sachets easy-blend dried yeast
100g golden caster sugar
1 tsp vanilla extract
200g butter, softened
150g macadamia halves
150g dried cranberries
150g butterscotch chocolate , chopped into chunks (Green and Blacks)
1 egg , lightly beaten
2 tbsp demerara sugar
Tip the flour, yeast and 1 tsp salt into the food processor fitted with a dough blade. Mix briefly, then add the sugar and mix again. Warm the milk to hand hot and, in a separate bowl, beat the eggs with the vanilla extract. Add both the milk and eggs to the dry ingredients and mix to a soft dough. Work the dough in the processor for 2 mins, then leave in the machine until doubled in size, about 1 hr.
Cut softened butter into the processor, pulse until incorporated, leave for a further 1 hr to rise again. Add the chocolate, macadamias and cranberries to the machine, then pulse gently to mix evenly.
Butter and base line a 20cm deep cake tin. Make a 10cm collar with double thickness baking paper and line the sides of the tin. Tip the dough out onto a lightly floured surface and knead briefly to shape into a ball. The dough will be very soft, so flour your hands well before handling it and work quickly. Drop the dough into the tin and leave to rise for 30 mins. Heat oven to 180C/160C fan/gas 4.
Brush top of the dough liberally with beaten egg and scatter over almonds. Bake for 45-50 mins until the well risen and deep golden brown. Turn out of the tin and cool on a wire rack. Cut into wedges to serve. Will keep for 2 weeks wrapped in foil, or freeze on the day of making for up to 1 month.
Adapted from both the Good Food Mag, Jan 10 and Nicisme's bread machine recipe over at Cherrapeno