Christmas Panettone

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Sean Connolly's Christmas Panettone

Above Sean Connolly’s Christmas Panettone.

 

CHRISTMAS PANETTONE

I recently went to the launch of a very flash new DēLonghi coffee maker – the Primadonna XS Deluxe. Apart from sipping delicious coffee we were also treated to a selection of delicious morsels from esteemed chef and restaurateur Sean Connolly. My absolute favourite was the coffee-inspired Christmas Panettone. With Christmas just around the corner I thought it was the perfect time to share this recipe with you all. I hope you enjoy these as much as I do.

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Christmas panettone

Serves 10 | Pair with mochaccino coffee

Created exclusively by Sean Connolly for DēLonghi New Zealand

Ingredients

12g dried active yeast
125ml lukewarm water
80g caster sugar
2 eggs
125ml espresso coffee
125g butter, melted
8g grated orange zest
500g plain flour
50g candied orange, chopped
50g golden raisins
60g chopped dark chocolate
12g icing sugar
60g melted butter, extra
12 coffee beans
12 whole raw almonds
25g extra icing sugar to dust

 

Method

Combine yeast and water and caster sugar in medium bowl. Leave for 10 minutes or until it becomes creamy. Add sugar, coffee, eggs, butter and orange zest. Mix well.

Stir in flour a little at a time until mixture becomes a manageable ball of dough. Turn onto a lightly floured surface and knead for 5-10 minutes or until dough is soft and pliable. Add more flour if necessary.

Lightly oil a large mixing bowl. Place dough in bowl and cover with a clean tea towel. Place in a warm place for 1 hour or until doubled in size.

Preheat oven to 180°C. Brush a 20cm round cake tin with melted butter. In a small bowl toss the candied orange, raisins and chocolate with icing sugar. Punch down the dough, place on floured bench top and knead in orange, raisins and chocolate.

Form dough into a ball and place in prepared cake tin. Cover with tea towel and rise for 30 minutes. The dough will rise above the cake tin sides. Brush with melted butter, sprinkle with coffee beans and almonds. Bake in oven for 45-55 minutes or until golden and cooked.

Test using a skewer inserted into centre of cake. It will come out clean when cake is cooked. Cool in tin for 10 minutes before turning out. Dust with extra icing sugar to serve.

2-Sean Connolly

Above: Chef Sean Connolly shares some of his top tips at the launch of the DeLonghi Primadonna XS Coffee Machine.

 

For more information on the Primadonna XS Delux visit DeLonghi