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Panettone
Preparation info
- Makes
6 × 155 g
loaves - Difficulty
Medium
- Ready in
1 hr 10
Appears in
Published 2000
Individually made and wrapped in cellophane and ribbons, this Milanese Christmas speciality is a wonderful gift. High-quality crystallized fruit will taste much better than ready-chopped candied peel.
Ingredients
60 g 2 oz 60 g 2
Method
- Prepare six tins, about 10 cm (4 inches) high and 7 cm (2¾ inches) in diameter (washed baked bean tins are ideal) by brushing with melted butter and lining the base and sides with greaseproof paper. Allow a 4 cm (1½ inch) collar to extend above the rims of the tins. Brush a second time with butter to smooth down the edges of the paper.
- Place the raisins, candie
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