© J Sainsbury plc 2020
Photograph: Martin Poole
Coffee and maple panettone
Lorraine Pascale's coffee and maple panettone from Sainsbury's magazine makes a great Christmas baking treat
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Ready in 1 hour 10 minutes, plus proving
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Cooking time 50 minutes
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Prep time 20 minutes
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Makes 1 large panettone
Ingredients
- 540 g strong white flour
- 0.5 tsp salt
- 7 g sachet easy blend dried yeast
- 200 ml warm milk
- 3 large eggs, plus 2 egg yolks
- seeds of 1 vanilla pod or half tsp vanilla extract
- 100 ml maple syrup
- 4 tbsp Camp coffee essence
- 200 g butter, melted
- 40 g sugar crystals
- 1 egg, beaten with milk, for egg wash
Method
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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.
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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.
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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.
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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.
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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.
