200g very soft butter, plus 1 tsp, melted, and extra, melted, to grease
200ml whole milk, plus 2 tbsp for brushing
1 TSP Vanilla Extract
½ TSP Salt
You will also need:
8 x empty 400g cans, washed and dried, paper labels removed
Our step by step guide
Mix the cranberries, candied peel and 1 tbsp of the orange juice together in a small bowl. Cover and leave to soak for 1 hour.
Meanwhile, sift the flour, salt, sugar, and yeast into a large bowl. Warm the milk in a small pan, pour into a jug and beat in the eggs, vanilla extract, orange juice and lemon zest with a fork. Gradually mix the milky mixture into the dry ingredients using a wooden spoon and beat gently or on a low speed for 10 minutes to form a smooth and silky dough.
Gradually beat in the butter, a small knob at a time, making sure it has been absorbed into the dough before adding the next piece.
Meanwhile, lightly brush the inside of the tin cans with melted butter, then line the sides and base with baking paper (with some sticking out of the tin), using a long-handled pastry brush.
Knock the excess air out of the dough with your spoon for 1 minute. Gradually stir in the soaked fruits, then carry on stirring for 1-2 minutes until they have all been incorporated into the dough.
Tip out the soft, fruity dough onto a lightly floured work surface and cut into 8 evenly sized pieces. Drop a piece of dough into each of the cans, cover with a clean tea towel and leave somewhere warm for about 1 hour until the dough has almost risen to the top of the cans. Meanwhile, preheat the oven to 190°C/fan170°C/gas 5.
Put the cans onto a baking sheet and bake in the centre of the oven for 25-30 minutes until golden brown. Remove, leave to cool for a few minutes, then carefully slide them out of the cans, using paper to help you. Beat the remaining orange juice with the 1 tsp melted butter, brush over the top of each panettone and leave to cool on a wire rack. Pop them back in the tins for wrapping.
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