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Panettone Alla Marmalade

Updated: Mar 29, 2021

Makes 1 panettone or six mini can panettone

When I decided to research how to make panettone I found many different recipes with raisins and candied fruit. Because all of the kids don’t like raisins I decided to mix it up a little and used dried apricot and fruitcake fruit which I tossed in flour before adding to the dough.

I didn’t have a panettone pan so I went out and bought six cans of diced tomatoes and cleaned them out, took off the label and dried real well. I traced the bottom of the can on parchment paper of and cut rectangle to line the sides. I brushed the inside of each tin with plenty of melted butter, and then, using the buttery pastry brush to help you, poke your circles of paper to the bottom and roll the rectangles up and pop inside each tin to line the sides.


130 ml water

½ cup sugar

1 tbsp yeast

130 ml orange juice

Zest of one lemon

1 egg

80 ml oil

4 cups flour

Handful dried apricot – you can use raisins

Handful of fruitcake fruit tossed in flour

Orange marmalade

Shaved almonds


  1. Combine the water, sugar and yeast. Mix together with whisk

  2. Add orange juice and lemon zest and mix with whisk

  3. Add oil egg and flour and mix with your hands

  4. Turn onto a floured board and lightly knead

  5. Place is bowl and cover with saran wrap and let rise for 2 hours

  6. Press the dough out and add apricot and fruit

  7. Fold the dough over and knead lightly

  8. Let rise again for 2 hours

  9. Roll out the dough with your hands and spread orange marmalade

  10. Sprinkle with almonds

  11. Roll up the dough and cut into half lengthwise

  12. Cut dough into three parts per half

  13. Turn them into small spirals and put into cans

  14. Cover with table cloth and let rise for an hour

  15. Preheat oven to 350˚ F

  16. Sprinkle sugar and almonds on top

  17. Bake for 35 minutes until golden brown

  18. Let cool in pan for 30 minutes

  19. Plate and sprinkle with icing sugar


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