Coffee and maple panettone
Makes: 1 large panettone
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Coffee and maple panettone
Makes: 1 large panettone
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (Panettone)
Calories
4402Kcal
Fat
220gr
Saturates
121gr
Carbs
514gr
Sugars
115gr
Fibre
22gr
Protein
100gr
Salt
6.4gr
Lorraine Pascale
Model-turned-chef Lorraine Pascale left the catwalk for the kitchen back in 2005. Now author of seven bestselling books and a frequent TV personality, she has swiftly become a household name.
See more of Lorraine Pascale’s recipes
Lorraine Pascale
Model-turned-chef Lorraine Pascale left the catwalk for the kitchen back in 2005. Now author of seven bestselling books and a frequent TV personality, she has swiftly become a household name.
See more of Lorraine Pascale’s recipes
Ingredients
- 540g strong white flour
- ½ tsp salt
- 1 x 7g sachet easy blend dried yeast
- 200ml warm milk
- 3 large eggs
- 2 egg yolks
- seeds of 1 vanilla pod or ½ tsp vanilla extract
- 100ml maple syrup
- 4 tbsp Camp coffee essence
- 200g butter, melted
- 40g sugar crystals or crushed sugar cubes
- 1 egg beaten with 1 tbsp milk, for egg wash
Step by step
- Line an 18cm-deep loose-bottomed cake tin with baking paper so that it is at least 10cm above the top of the tin.
- Put the flour, salt, yeast, milk, eggs, yolks, vanilla, maple syrup, coffee essence and butter in a large bowl and stir well to combine. Keep mixing the dough using a wooden spoon for 10 minutes (or, if using an electric mixer fitted with a dough hook, for 5 minutes). The dough will be very sticky, almost like cake batter. This is what gives the panettone its wonderful spongy texture.
- Tip the dough into the prepared cake tin and lay a tea towel over the top. Leave in a warm place for 1-1½ hours, or until the mixture has risen almost to the top of the tin.
- Preheat the oven to 200°C, fan 180°C, gas 6. Brush the top of the panettone with the egg wash, then make a cross in the top with a very sharp knife and sprinkle with the sugar crystals.
- Bake in the oven for 50 minutes-1 hour, or until the bread is well risen and lifts out of the tin easily, and a skewer inserted into the thickest part comes out clean. Remove the panettone from the oven and leave to cool in the tin.
