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Festive Leftovers Panettone

On New Year's Day morning we still had a variety of sweet remains from making Mince Pies and Christmas Cake and, though neither of those are at all Italian, I decided to incorporate them into a Festive Leftovers Panettone. As usual I used my trusty bread machine - it's so quick and easy to prepare (particularly if one's feeling a little delicate from last night's celebrations). The resulting loaf smells great, looks splendid and tastes delicious! For family allergy reasons, the recipe here is milk free but it is also really good with unsalted butter and full cow's milk if your happy with them. Either way it can be a perfect festive gift as well.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours 40 minutes
Resting Time 4 hours
Total Time 4 hours
Servings: 10 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • Initial Ingredients:
  • Yeast 1½ tsp
  • Strong White Flour 400 g
  • 4½ Tbsp Soft brown sugar
  • Salt 1 tsp
  • 50 g Sunflower spread scooped in small 2cm balls
  • 2 medium eggs - beaten
  • 200 ml Warm almond milk
  • Additional Ingredients for later in cycle:
  • 70 g Sunflower spread scooped in small 2cm balls
  • 1 medium egg - beaten
  • Candied citrus peel 50g - finely chopped
  • Brandy-soaked sultanas & currants 50 g
  • Brandy-soaked cherries & cranberries 50 g

Method
 

  1. The order you put the Initial Ingredients into the pan of the bread machine pan should be as listed above - unless your manual suggests otherwise.
  2. Use the Brioche setting if you have one – if not then use the basic bread setting.
  3. If it has a Brioche cycle then your machine will probably beep to let you know when to put in the Additional Ingredients. If using the basic setting, you’ll need to add them about 60 minutes from starting, about 10 minutes before the end of the first kneading cycle.