Ginger and apricot panettone

As we approach the festive season, I’ve been looking to try some new things and some variations on old ones. I’ve recently got a new bread machine and wanted to find a Christmas cake I could make in it. I saw this panettone recipe which I liked the look of. I love ginger so I came up with this ginger and apricot panettone recipe. I used dairy-free margarine but feel free to use normal butter.

Print Recipe

Prep Time 10

Cook Time 3 30

Resting Time 4

Total Time 4

Servings: 6 people

Cuisine: Fusion, Italian

Calories: 1234

Ingredients Method

Ingredients

Initial Ingredients:
1½ tsp Yeast
400 g Strong White Flour
1 tsp Salt
4½ Tbsp Sugar
50 g Sunflower Margarine or butter – fridge cold cut into 2cm cubes
2 medium Eggs – beaten
200 ml Oat Milk or milk – warmed to room temperature
Additional Ingredients for later in cycle:
Sunflower Margarine or butter – fridge cold cut into 2cm cubes
50 g Mixed Citrus Peel – finely chopped
75 g Mixed Dried Fruit
30 g Crystalized Ginger – quite finely chopped

Method

Unless your bread machine manual says otherwise, add the initial ingredients to the pan in the order listed above.
If your machine has a Brioche setting, use it, otherwise just use the basic bread setting.
Brioche cycle machines will probably beep to indicate when additional ingredients need to be added. If yours doesn’t have that setting, just add them about 10 minutes before the end of the first kneading cycle, or about 60 minutes after starting.
When the loaf is done, let it cool in the tin for 5 minutes then turn it out onto a wire-rack.
Let it cool completely before slicing it.

Ginger and apricot panettone

Ingredients

Method

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