At Christmas time every year, I wanted to make Panettone, but I have never tried it. Because I didn’t have a suitable cake tin and didn’t want to buy rather expensive Panettone paper cases. The other day, when I was making a soup, I looked at the saucepan and thought it was a good size for Panettone. My stainless steel saucepan is oven-safe. This ‘Panettone Style Sweet Bread’ is baked in the saucepan, and the dough is almost identical to my Brioche dough. I added extra Sugar and more Milk to make the dough softer. This sweet bread is easy to make. It takes time, but it is mainly waiting time. *Note: You might be interested in the super easy ‘No-Knead Panettone Style Sweet Bread’.
18cm Deep Cake Pan *I used an oven-safe saucepan.
3 cups Bread Flour
2 teaspoons (1 Sachet/7g) Dry Yeast
1/4 cup Caster Sugar *add extra 1-2 tablespoons for sweeter flavour
1 teaspoon Salt
1/2 cup Warm Milk
3 large Eggs *lightly whisked, save 1/2 tablespoon for glazing
125g Butter *softened
1 cup Mixed Fruit *OR add more
*Note: Mixed Fruit that I used was mix of Raisins, Sultanas, Black Currants, Mixed Peel and Glacé Cherries
2 to 4 tablespoons Rum OR Brandy
- Place Bread Flour, Yeast, Sugar and Salt in a large bowl, and mix well. Make a well in the centre and pour warm Milk, Eggs and softened Butter. Mix to form a soft dough.
- Knead until smooth and elastic. The dough might be very sticky, but keep kneading. It will eventually turn smooth and elastic. Do not add extra Flour.
- Cover the dough with a plate or plastic wrap, and set aside in a warm place for 2-3 hours or until doubled in size.
- Place Dried Fruit in a heat-proof bowl, add Rum (OR Brandy), mix to stir, and set aside for a few hours. *Note: Heat in the microwave for 1 minute to warm up, so that the dried Fruit soak up Rum quickly and will be ready in 1 hour.
- Prepare a cake tin. Grease with butter OR line with baking paper. *Note: Today I used my 18cm saucepan that is oven-safe.
- Turn the dough onto a lightly floured surface. Gently press and stretch the dough into a large oblong. Scatter 1/2 of Mixed Fruit evenly and tightly roll it up.
- Gently press and stretch the dough into a large oblong again. Scatter the remaining 1/2 of Mixed Fruit evenly and tightly roll it up. Then roll it into a ball. *Note: You can knead the Mixed Fruit into the dough in your own way.
- Place it in the prepared tin with a smooth side up. Cover with a plate or plastic wrap, and set aside in a warm place for 2-3 hours or until doubled in size. Preheat oven to 180°C.
- Cut a shallow cross on top, brush with the saved Egg, and bake for 40 to 50 minutes. (As I used a saucepan, it took slightly longer.) When the top gets too dark, cover with a sheet of foil. Transfer to a wire rack and cool.
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