Ginger & Caramel Panettone

Ingredients

140g strong white flour
140g natural yeast
60g water
400g strong white flour
170g butter
190g natural yeast
200g egg yolks
150g water
175g caster sugar
100g strong white flour
35g caster sugar
60g egg yolks
60g butter
16g honey
12g salt
½ Vanilla pod
200g candied ginger
200g candied lemon
200g caramel chunks
60g candied lemon
70g almond powder
85g sugar
11g Maïzena
11g corn flour
7g sunflower oil
60g egg whites

A rich, two-day panettone recipe featuring candied ginger, lemon, and caramel chunks. Perfect for festive baking with a soft, citrusy crumb and a golden glaze finish.

Ingredients

Natural Yeast Refreshes

First refresh:

20g strong white flour
20g natural yeast
9g water

Second refresh:

40g strong white flour
40g natural yeast
17g water

Third refresh:

80g strong white flour
80g natural yeast
34g water

First Panettone Dough

400g strong white flour
170g butter (soft)
190g natural yeast (from third refresh)
200g egg yolks
150g water (at 28°C)
175g caster sugar

Second Panettone Dough

100g strong white flour
35g caster sugar
60g egg yolks
60g butter (soft)
16g honey
12g salt
½ Vanilla pod (seeds scraped)
200g candied ginger
200g candied lemon
200g caramel chunks
60g candied lemon ground into a lemon paste

Glaze

70g almond powder
85g sugar
11g Maïzena
11g corn flour
7g sunflower oil
60g egg whites

Garnish

Edible gold leaf

Method

First Refresh

Mix ingredients in a stand mixer with a dough hook for 7 minutes.
Keep the dough under 27°C.
Let rise at 27°C for 3 hours or until tripled.

Second Refresh

Add second refresh ingredients to the dough.
Mix 7 minutes.
Maintain temperature under 27°C.
Let rise again for 3 hours at 27°C.

Third Refresh

Repeat with third refresh ingredients.
Mix 7 minutes.
Keep the dough under 27°C.
Leave to rise for 3 hours (this becomes your mother dough).

First Panettone Dough

Gently heat the water and dissolve the caster sugar.
Mix with the flour and half the egg yolks in a stand mixer until smooth and elastic.
Add the mother dough and remaining yolks; mix thoroughly.
Slowly incorporate the soft butter in stages.
Ensure the final dough temperature is 26°C.
Let rest and rise for 12 hours at 27°C.

Second Panettone Dough

Add flour to the first dough and mix to develop elasticity.
Stir in one-third of the egg yolks.
Add the sugar and another third of the yolks.
Add the honey, vanilla seeds, and remaining yolks.
Stir in the butter mixed with salt and the lemon paste; mix until smooth, shiny, and elastic.
Fold in the candied ginger, candied lemon, and caramel chunks.
Let rest for 30 minutes.
Divide dough into 2 × 1050g pieces; roll each twice and place into paper panettone moulds.
Proof for 6 hours at 27°C.
Preheat oven to 170°C / gas mark 3.5; glaze tops with prepared glaze and decorate with edible gold leaf.
Bake until internal temperature reaches 94°C.
Remove and suspend upside down using skewers or dowels; hang and cool for 12 hours before serving.

This luxurious panettone is soft, citrusy and ginger-spiced, with buttery caramel surprises in every slice — a true celebration centrepiece!

Approximate costs

£20.05

Makes 2 Panettone

£10.03

Each Panettone

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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