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Pan-fried rump steak with home-made free-range egg mayonnaise

10 minutes

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Panettone with crimson raisins

45 minutes

Panettone with crimson raisins

By Maranda Engelbrecht

Serves Makes 3 medium-sized loaves

Difficulty Easy

Prep Time 20 minutes, plus 1 hour 30 minutes rising time

Cooking Time 45 minutes

Ingredients

10 g instant dry yeast
1 cup warm water
100 g white sugar
2 free-range eggs
½ cup plain yoghurt
1 T almond essence
½ t salt
480 g cake flour
200 g crimson raisins or sultanas
100 g cranberries
1 T butter, melted
Honey, for drizzling
Icing sugar, for dusting
Crème fraîche, for serving
Fresh figs, for serving

Method

Preheat the oven to 180°C.
Line 3 medium-sized tins or wooden containers (soak these in water first) with baking paper and grease lightly. Combine the yeast, water, sugar, eggs, yoghurt, almond essence, zest and salt, and mix well.
Slowly stir in the flour, until the dough forms a manageable ball.
Turn out onto a floured surface and knead for 10 minutes, until the dough is soft and pliable, but not sticky (if necessary, add a little extra flour).
Place in a large, lightly greased bowl then cover and allow to rise in a warm place for about 1 hour, or until doubled in size.
Punch down in the bowl and place on a floured surface. Knead in the raisins or sultanas and cranberries then divide into 3 equal balls.
Transfer to the baking containers, cover loosely with a dishtowel and allow to rise for 30 minutes (the dough will rise above the pan sides).

Brush each loaf with melted butter and bake for 45 minutes, until golden brown, or until a toothpick inserted comes out clean.
Leave to cool then drizzle over the honey and dust with icing sugar. Serve the sliced panettone topped with crème fraîche and fresh figs.

TASTE’s take:
Panettone is a bread-like, mushroom-shaped traditional Italian cake and utterly delicious.

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Panettone with crimson raisins

Panettone with crimson raisins

Ingredients

Method