Christmas Panettone Bundt
Christmas Panettone Bundt
Christmas Panettone Bundt. Share the love and bring a plate of pure Christmas with the perfect Bundt Cake.
½ cup sultanas
1 cup dried cranberries, mango, apricots, blueberries etc.
½ cup mixed peel, finely chopped
1 orange, grated zest
1 lemon, grated zest
2 tbsp plain flour
2 tsp active dry yeast
¼ cup plain flour
1 tsp active dry yeast
1 egg, room temperature
¾ cup plain flour
2 tbsp caster sugar
60g unsalted butter, softened
2 egg yolks
½ cup sugar
1 tbsp runny honey
1 tsp vanilla bean extract
½ tsp salt
125g unsalted butter, room temp, plus extra for baking
1½ cups plain flour, plus extra for kneading
1 egg white
1 cup icing sugar
2-3 tbsp pearl or demerara sugar
Place sultanas, cranberries and other dried fruit, peel, orange and lemon zest in a bowl.
Sprinkle over rum and ¼ cup water. Cover and leave to soak overnight. Mix every now and then to combine well.
To make the sponge, stir yeast into ½ cup water in a small bowl; stand until bubbly, about 10 minutes. Stir in flour. Cover tightly with plastic wrap and let rise until doubled, 20 to 30 minutes.
To make first dough, in the bowl of a cake mixer with the paddle attachment, stir yeast into 2 tablespoons warm water. Let stand for 10 minutes. Add sponge mix, egg, flour and sugar and mix well. Add butter and mix for about 5 minutes, until dough is soft and sticky. Cover mixer bowl with plastic wrap and let rise until doubled, about 2-3 hours, in a warm place.
To make second dough, add egg, egg yolks, sugar, honey, vanilla and salt to first dough and mix thoroughly with the cake mixer paddle. Add butter and mix until smooth.
Add flour and mix until smooth. Change to the dough hook and knead until smooth and soft, about 3 minutes. Finish by kneading on a lightly floured work surface, using additional flour as necessary.
Place dough in a lightly oiled bowl. Cover with plastic wrap and let rise until tripled, 3-4 hours. The dough can also rise overnight at a cool room temperature (20°C).
Sift 2 tablespoons flour into prepared fruit mixture and stir well. Crush any lumps of flour.
Pat dough into an oval and sprinkle with half the soaked fruit mixture. Roll up into a log. Gently flatten the dough again to create as much surface as possible, sprinkle with the remaining fruit mixture, and roll up again.
Shape dough piece into a log, long enough to slip into a well-greased 8-cup capacity bundt tin.
Cover with a towel and let rise in a warm place until doubled in size, about 2 hours.
Preheat oven to 180°C. Just before baking, poke holes around the top of the dough. Drop 3-4 small pieces of butter onto the top. Bake 10 minutes. Reduce heat to 160°C bake and cook until a tester inserted in the centre comes out clean, about 30 minutes.
Cool cake in the tin on a rack for about 30 minutes. Then carefully remove from mould and turn upside down.
To make the glaze, whip egg white with an electric beater until fluffy. Add icing sugar and beat until smooth. Add a little water until desired consistency and drizzle over cake. Sprinkle with pearl sugar or demerara. Serve.