5 stars based on 4 Reviews
1 stick unsalted butter - room temperature
3 egg yolks
1 cup milk
1 cup sugar
3 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1 orange - juiced & zested
1 lemon - juiced & zested
6 ounces dried cranberries
6 ounces dried golden raisins
3 ounces almond slivers
Panettone Wrappers (you can look for these in your local baking stores or order them online)
Preheat your oven to 425 degrees. In your stand mixer combine butter & eggs & mix with your paddle attachment on low - medium until ingredients combine (just a few minutes).
Add your sugar, baking soda, salt & cream of tartar & continue mixing.
Once everything is incorporated, reduce your mixer to LOW & gradually add in your flour & milk (alternating each one). Mix until it’s a nice creamy, silky consistency.
Add in your zests & juices & mix through. With your mixer still on low gradually add in your cranberries, raisins & almonds.
Spray your Panettone molds with cooking spray & fill them HALF way with Panettone batter. Do not overfill. Place them onto a baking sheet & give them a little shake/whack to even out the mixture & release any air bubbles.
Bake for 25-35 minutes or until it passes the toothpick test. If you’re using the largest molds you will have to bake them longer. It’s best to turn the baking sheet once during baking to ensure even browning. Allow Panettone to cool on a wire rack before slicing.
Recipe Courtesy of Paula Jones