Baking a panettone recipe in the middle of October felt a bit strange but I was practising early!
Panettone is a traditional Italian Christmas bake, a bready, eggy, buttery, fruity dome usually sold in a pretty cardboard box. My Florentine housemates introduced me to panettone in the late nineties; sliced and sprinkled with icing sugar they toasted it under the grill. I’ve also eaten panettone as eggy bread and even made stuffing from it (minus choc chips!). But until now I’d never found an easy panettone recipe.
My quest for an easy panettone recipe
Surprisingly I struggled to find a panettone recipe at all in my 100+ cookery book collection.
Delia had used premade ones for bread and butter pudding, Nigella hadn’t done it at all, Rachel Allen’s Bake didn’t feature it and even the new Paul Hollywood bread book missed it out.
Panettone you can make in your sleep
Doing a bit here, a bit there, I baked my easy panettone 22 hours after starting it.
Improvise your own panettone mould
Since so few people will own a panettone mould I improvised with a (new) £2 IKEA cutlery drainer. Alternatives are giant plum peeled tomato tins.