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Cranberry & orange panettone

prep + cook time 2 hours (+ standing & cooling)

  • 1 cup (130g) dried cranberries
  • ½ cup (125ml) fresh orange juice (see tip)
  • 3 cups (450g) bread flour, plus extra for dusting
  • 3 teaspoons (10g) dried yeast
  • 1¼ cups (310ml) warm milk
  • 4 egg yolks
  • ¾ cup (165g) caster (superfine) sugar
  • 2 tablespoons finely grated orange rind (see tip)
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon coarse cooking (kosher) salt
  • ½ teaspoon grated nutmeg
  • 150g (4½oz) butter, chopped, at room temperature
  • sugar crust
  • 2 tablespoons egg whites, beaten lightly
  • 2 tablespoons caster (superfine) sugar
  • 2 tablespoons natural almonds, halved lengthways
  • 2 tablespoons pearl sugar, crushed

1. Place cranberries and juice in a small bowl; cover. Stand until required.

2 . Whisk 1½ cups of the flour, the yeast and milk in a large bowl of an electric mixer until smooth. Sift remaining flour over yeast mixture. Stand for 10 minutes or until cracks form and bubbles come through the flour surface.

3. Using the dough hook on the mixer, knead dough for 10 minutes or until smooth and elastic. (You may need to stop the mixer and remove the dough from the hook a couple of times.) Cover bowl with plastic wrap. Stand in a warm place for 30 minutes or until dough has doubled in size.

4.  Add egg yolks, sugar, rind, vanilla, salt and nutmeg to dough; mix with dough hook for 3 minutes or until smooth. Add butter, one piece at a time, mixing until well combined. Dough should feel elastic and look shiny. Transfer dough to a large, oiled bowl; cover with plastic wrap. Stand for 30 minutes or until doubled in size.

5.  Meanwhile, preheat oven to 200°C/400°F. Grease two deep 15cm (6in) round cake pans. Line bases and sides with a layer of brown paper and a layer of baking paper to form a 15cm (6in) high collar (see Basic Techniques, page 187).

6. Turn dough onto a floured surface; dust top of dough with flour. Press out dough to knock back the air pockets. Sprinkle drained cranberries evenly over dough, pressing down gently on the fruit (see Basic Techniques, page 187). Roll up into a log; knead gently to incorporate the fruit. Divide into two portions; shape each portion into a ball. Place dough in cake pans; cover. Stand in a warm place for 1 hour or until dough has doubled in size.

7. Make sugar crust.

8.  Top panettone with sugar crust spreading evenly and touching the sides of paper. Cut a cross in the top of each. Bake for 10 minutes. Reduce oven temperature to 180°C/350°F; bake for a further 40 minutes or until a skewer inserted into the centre comes out clean. Cover with foil halfway through baking to avoid overbrowning. Leave in pans for 10 minutes before turning onto wire racks to cool. Keep baking paper around panettone.

sugar crust  Combine ingredients in a small bowl.


TIP:  It will be easier to grate the orange rind before squeezing the juice.

Serving Suggestions:  Serve warm or toasted, or use in place of bread for french toast or bread and butter pudding.

variation  Add 100g (3oz) chopped dark chocolate with cranberries for a more indulgent panettone.

keeps best made on day of serving

freezing can be frozen for up to 2 months

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