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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 minutes
Cook Time 3 hours 30 minutes
Resting Time 4 hours
Total Time 4 hours
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
 

  1. Unless your bread machine manual says otherwise, add the initial ingredients to the pan in the order listed above.
  2. If your machine has a Brioche setting, use it, otherwise just use the basic bread setting.
  3. 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.
  4. When the loaf is done, let it cool in the tin for 5 minutes then turn it out onto a wire-rack.
  5. Let it cool completely before slicing it.