Cranberry and Orange Panettone + DIY Candied Peel
This is really two recipes - one for the candied peel (a fab addition to a kitchen, in my opinion) and one for the panettone itself. I have to admit to not being a huge fan of panettone, myself but I developed a taste for it after I started making my own.
DIY Candied Peel
300g granulated sugar
1. Rinse the oranges.
2. Cut the top and bottom off each or-ange and score the skin into quar-ters.
3. Remove the skin (peel and pith, the white part), and cut the skin into strips about ¼” wide. Wrap the oranges in plastic wrap to store for other use.
4. Place the strips of peel in a large saucepan and cover with cold water.
5. Set on the stove on high heat and bring to a boil. Drain the water from the peels and repeat this pro-cess twice more.
6. In a small bowl, whisk together the sugar water.
7. Pour the sugar water into a medium saucepan and bring to a simmer. Let the mixture cook for 8-9 min-utes at a constant simmer.
8. Add the peel and cook for 45 min-utes to 1 hour, OR just until the peels are translucent, adjusting heat as necessary to maintain the simmer. Avoid stirring, as this will cause crystallation. If necessary, swirl the pan to make sure that all of the peels get covered with the syrup.
9. Drain any remaining syrup from the peels and set aside for other use (amazing in a gin and soda cocktail)
There will probably be only a table-spoon or two of syrup left. Spread the peels out on a drying rack and leave to dry for 4-5 hours. You can also sprinkle them in sugar while the dry. Store in an airtight container.
Cranberry and Orange Panettone
Makes 2x small panettone loaves or one larger loaf. The recipe is easily doubled.
175g lukewarm water
7.5g osmotolerant yeast (normal yeast will work ok here too)
4 eggs, lightly beaten
115g of unsalted butter, plus more for greasing pan
1 teaspoon orange extract
470g plain flour
200g dried cranberries
100g candied peel
Egg wash (1 egg beaten with 1 tablespoon of water)
Sugar for sprinkling on the top of the loaf
2x500g panettone cases or 1x 750g panettone cases
1. Mixing and storing the dough: Mix yeast, salt, sugar, eggs, melted butter, extracts and zest with the water in a large bowl, or lidded (not airtight) food container.
2. Mix in flour and dried fruit without kneading. The dough will be loose, but will firm up when chilled
3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 3 hours.
4. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
5. Split the dough into 2 equal pieces, trying to handle the dough as little as possible. Shape gentle into balls and place in your pannetone cases.
6. Leave to rise for at least an hour or in the refrigerator overnight.
7. When it comes to baking, pre-heat the oven to 180c. Wash the top of your loaf with the egg wash and sprinkle the sugar or almonds on top.
8. Bake for 50-55 minutes until brown on top. You can test the bread with a skewer or aim for an internal temp of
Notes on storing:
The dough stores well in the freezer for up to 3 weeks in an airtight container. Freeze in one-pound portions before the initial rise. When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise time.