Women's Weekly Food

CRANBERRY & ORANGEPANETTONEPREP + COOK TIME2 HOURS (+ PROVING& COOLING) MAKES 2 (SERVES 1 2)1 cup(130g) dried cranberries½ cup (125ml) freshly squeezedorange juice3 cups (450g) bread flour, plus extra,to dust3 teaspoons (10g) dried yeast1¼ cups (310ml) warm milk4 egg yolks¾ cup (165g) caster sugar2 tablespoons finely gratedorange zest1 teaspoon vanilla bean paste1 teaspoon coarse cooking salt½ teaspoon ground nutmeg150g butter, chopped,at room temperatureSUGAR CRUST2 tablespoons egg whites,beaten lightly2 tablespoons caster sugar2 tablespoons natural almonds,halved lengthwise2 tablespoons pearl sugar, crushed``````1 Place cranberries and juicein a small bowl. Cover. Standuntil required.2 Whisk 1½ cups of the flour, theyeast and milk in a large bowl of anelectric mixer until smooth. Siftremaining flour over yeast mixture.Stand for 10 minutes or until cracksform and bubbles come through theflour surface.3 Using the dough hook on themixer, knead dough for 10 minutesor until it’s smooth and elastic.``````(You may need to stop the mixer andremove the dough from the hook acouple of times.) Cover bowl withplastic wrap. Stand in a warm placefor 30 minutes or until dough hasdoubled in size.4 Add egg yolks, sugar, zest,vanilla, salt and nutmeg to dough.Mix with dough hook for 3 minutesor until smooth. Add butter, onepiece at a time, mixing until wellcombined. (Dough should feel elasticand look shiny.) Transfer dough toa large, oiled bowl, then cover withplastic wrap. Stand for 30 minutesor until doubled in size.5 Meanwhile, preheat oven to200°C/180°C fan. Grease two deep15cm round cake pans. Line basesand sides with a layer of brownpaper and a layer of baking paperto form a 15cm−high collar.6 Turn dough onto a floured surface.Dust top of dough with flour. Press outdough to knock back the air pockets.Sprinkle drained cranberries evenlyover dough, pressing down gently onthe fruit. Roll up into a log. Kneadgently to incorporate the fruit. Divideinto two portions, shaping each portioninto a ball. Place dough in cake pans.Cover. Stand in a warmplace for 1 houror until dough has doubled in size.7 Make sugar crust.8 Top panettone with sugar crust.Spread evenly until touching sides ofthe paper. Cut a cross in the top ofeach. Bake for 10 minutes. Reduceoven temperature to 180°C/160°Cfan. Bake for a further 40 minutes oruntil a skewer inserted into the centrecomes out clean. (Cover with foilhalfway through baking to avoidoverbrowning.) Leave in pans for10 minutes before turning onto wireracks to cool. Keep baking paperaround panettone.``````SUGAR CRUSTCombine ingredients in a small bowl.CRANBERRY& ORANGEPANETTONECelebrate Treats