• 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutritional Details

Each serving provides
  • Energy 2081kj 497kcal 25%
  • Fat 26.1g 37%
  • Saturates 14.6g 73%
  • Sugars 9.7g 11%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1327kj/317kcal

Each serving provides

50.6g carbohydrate 2.3g fibre 13.8g protein

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