I know its Panettone again. But its 2013 version ;)

Freshly and Lovingly Baked on : 14th Dec 2013


These are made as gift to a dear friend. He invited me to his place for his house warming gathering. I thought very hard what to buy for someone who has everything? He has a successful career, a beautiful and charming wife and a cute baby girl. His new place is a huge GCB in Serangoon. So what does someone like him will ever need?

I think that nothing I buy will mean much t him. He probably just throw it among the mountain of gifts that he has. So I decide to bake for him and family instead. My ‘love’, My time, My efforts and My thoughts are priceless. So here goes:

Marinated fruits

These are marinated for 2 weeks using good quality rum. I did not measure the amount of rum which I used. I think its really up to individual. For me, the intention is to rehydrate all these dried fruits.

I do not fancy those dried xmas fruits pack that you can get from some of the local shops. I decide to create my own. Cranberries, blueberries, orange skin, apricots and big raisins.








2 Tbsp plain Yoghurt
3 large eggs
3 egg yolks

8g Milk Powder
4g Salt
3g Instant Active Yeast
100g granulated Sugar
350g Bread Flour

60g butter (Softened)
Diced butter (about five 1 cm cube- keep it in the fridge)


Mix the dry ingredients well in the bowl of a mixer
Mix the liquid in a bowl
Pour the liquid into the dry ingredients and stir to mix
Knead with the mixer until glutens are formed.
Add in the softened butter and knead until it passed your window pane test.

Then add in 150g of the marinated dried fruits and mix well to combine.

Transfer dough into another fresh bowl which has been greased. Let it proof for 1 hr 30 minutes. Remember to cover it.

For this batch of dough, I am able to make 5 panettone using a 7cm diameter baking case. To make it easier, I use a ice cream scoop to scoop up the dough.

150g of dough for each case.

After which, let it proof for another 30 minutes. At this time, you can preheat your oven to 180 degree.

Before baking, use scissors to cut a cross on top of each dough before adding a piece of the cube butter on it.

Bake them for 21 minutes.



3 thoughts on “I know its Panettone again. But its 2013 version ;)

  1. Pingback: The “must-have” Bread of the Season! Panettone! | IWANNABAKETHISTODAY

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