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Coffee and maple panettone


Makes: 1 large panettone
timePrep time: 20 mins
timeTotal time:
Coffee and maple panettone
Recipe photograph by Martin Poole

Coffee and maple panettone


Makes: 1 large panettone
timePrep time: 20 mins
timeTotal time:

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Nutritional information (Panettone)
Calories
4402Kcal
Fat
220gr
Saturates
121gr
Carbs
514gr
Sugars
115gr
Fibre
22gr
Protein
100gr
Salt
6.4gr

Lorraine Pascale

Lorraine Pascale

Model-turned-chef Lorraine Pascale left the catwalk for the kitchen back in 2005. Now author of seven bestselling books and a frequent TV personality, she has swiftly become a household name.
See more of Lorraine Pascale’s recipes
Lorraine Pascale

Lorraine Pascale

Model-turned-chef Lorraine Pascale left the catwalk for the kitchen back in 2005. Now author of seven bestselling books and a frequent TV personality, she has swiftly become a household name.
See more of Lorraine Pascale’s recipes

Ingredients

  • 540g strong white flour
  • ½ tsp salt
  • 1 x 7g sachet easy blend dried yeast
  • 200ml warm milk
  • 3 large eggs
  • 2 egg yolks
  • seeds of 1 vanilla pod or ½ tsp vanilla extract
  • 100ml maple syrup
  • 4 tbsp Camp coffee essence
  • 200g butter, melted
  • 40g sugar crystals or crushed sugar cubes
  • 1 egg beaten with 1 tbsp milk, for egg wash

Step by step

  1. Line an 18cm-deep loose-bottomed cake tin with baking paper so that it is at least 10cm above the top of the tin.
  2. Put the flour, salt, yeast, milk, eggs, yolks, vanilla, maple syrup, coffee essence and butter in a large bowl and stir well to combine. Keep mixing the dough using a wooden spoon for 10 minutes (or, if using an electric mixer fitted with a dough hook, for 5 minutes). The dough will be very sticky, almost like cake batter. This is what gives the panettone its wonderful spongy texture.
  3. Tip the dough into the prepared cake tin and lay a tea towel over the top. Leave in a warm place for 1-1½ hours, or until the mixture has risen almost to the top of the tin.
  4. Preheat the oven to 200°C, fan 180°C, gas 6. Brush the top of the panettone with the egg wash, then make a cross in the top with a very sharp knife and sprinkle with the sugar crystals.
  5. Bake in the oven for 50 minutes-1 hour, or until the bread is well risen and lifts out of the tin easily, and a skewer inserted into the thickest part comes out clean. Remove the panettone from the oven and leave to cool in the tin.

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