Ginger and apricot panettone
Background
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.Β I love ginger so IΒ came up with this ginger and apricot panettone recipe. I used dairy-free margarine but feel free to use normal butter.
Ingredients
- Initial Ingredients:
- 1Β½ tsp Yeast
- 400g Strong White Flour
- 1 tsp Salt
- 4Β½ Tbsp Sugar
- 50g Sunflower Margarine or butter β fridge cold cut into 2cm cubes
- 2 medium Eggs - beaten
- 200 ml Oat Milk or milk β warmed to room temperature
- Additional Ingredients for later in cycle:
- Sunflower Margarine or butter β fridge cold cut into 2cm cubes
- 50g Mixed Citrus Peel - finely chopped
- 75g Mixed Dried Fruit
- 30g Crystalized Ginger β quite finely chopped
Instructions
- 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 doesnβt 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.
Categories
- Meal Type: - Bake - Bread & Rolls - Cakes - Dessert - Edible Gifts - Snacks
- Cuisines: - Fusion - Italian
- Occasions: - Afternoon Tea - Parties - Picnic
- Ingredients: - Dried Fruits - Eggs - Wheat & Flour
- Health and Diet: - Dairy Free - Nut Free - Semi-vegetarian
- Skill Levels: - Easy
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