Panetonne
Skip the days long fermentation process that traditional panetonne requires and make this quicker version instead.
Servings Prep Time
8 20Minutes
Cook Time Passive Time
50-55Minutes 4 Hours
Servings Prep Time
8 20Minutes
Cook Time Passive Time
50-55Minutes 4 Hours
Ingredients
Instructions
  1. A few hours before (or the night before), combine the raisins with your favourite liquor. Cover and allow to marinate until liquor has soaked into the raisins. *THIS STEP IS OPTIONAL. IF YOU DO NOT WANT TO ADD LIQUOR, PROCEED TO STEP 2.*
  2. In a small bowl combine milk, yeast and 1 teaspoon sugar. Mix well and allow to bloom for 5-10 minutes.
  3. Meanwhile in a large bowl, cream together 1/2 cup butter with the 1/4 cup sugar. Beat for 3-5 minutes or until light and fluffy.
  4. Crack one of the eggs and beat well. Save about 1 tablespoon for brushing on top of panetonne before baking. Add remaining egg plus the other 2 eggs, one at a time, beating well after each addition. Add oil along with vanilla, orange and almond extracts. Mix until well combined.
  5. Add yeast mixture and beat until well blended.
  6. Add 2 cups flour and salt. Stir to form a very sticky batter. Add more flour gradually to form a very soft but manageable dough. Turn onto a lightly floured surface and knead for 8-10 minutes. Add only enough flour as needed; the less flour the better. Dough should be quite sticky but will become more manageable the more it is kneaded.
  7. Add raisins, candied fruit and peel and knead until well combined. Grease bowl and place dough inside, tossing to coat well. Cover and allow to rise in a warm place until doubled in volume, about 1 1/2 – 2 hours.
  8. Grease a 7 or 8 inch round pan and line with parchment or panetonne mould (you can also use a brown paper bag). Shape dough into a tight ball and place in prepared pan, mould or bag. Cover and allow to rise another hour or until doubled in size.
  9. Preheat oven to 350F. Brush top of panetonne with the reserved egg. Bake for 50-55 minutes or until panetonne is golden brown and sounds hollow when tapped. Cool for 10 minutes before turning out of pan.
Recipe Notes

When cooling panetonne, it is common to poke skewers through the sides and mount it on 2 supports so it can hang upside down. This helps keep it nice and tall.

If you don’t want to use raisins or candied fruits, try chocolate chips and/or nuts instead.