isithalal.food · Recipes

Panettone without rum

Home-made panettone with the raisins and sultanas plumped in orange juice instead of dark rum, and a vanilla pod or alcohol-free vanilla instead of extract.

Italian · Dessert · Advanced · 1 tall loaf (20 cm tin) · 800 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

Panettone fruit is often soaked in rum, and vanilla extract is mostly alcohol, so the loaf carries alcohol from two ingredients.

Halal-critical ingredients

• Dark rum: The published recipe cooks the fruit in 3 tablespoons of dark rum, and shop panettone fruit is often soaked in rum or Marsala. Use orange juice for the fruit. When buying panettone, read the ingredient list for rum, Marsala or liqueur. See Rum and Panettone.
• Vanilla extract: Pure vanilla extract is made with about 35% alcohol, and scholars differ on it. Use the seeds of a vanilla pod or an alcohol-free (glycerin-based) vanilla. See Vanilla extract.

Ingredients

Dough

• 10 g fast-action dried yeast
• 620 g strong white bread flour, plus extra for dusting
• 100 g golden caster sugar
• 3 tbsp warm milk
• 100 ml warm water
• 5 medium eggs, beaten
• 150 g butter, softened, plus extra for the bowl and tin

Fruit

• 80 g raisins
• 80 g sultanas
• 3 tbsp fresh orange juice (instead of dark rum)
• 2 tsp seeds of 1 vanilla pod, or alcohol-free vanilla (not alcohol-based extract)
• 1 lemon, zested
• 1 orange, zested
• 100 g candied orange and lemon peel

Topping

• 30 g blanched almonds, roughly chopped, or flaked almonds
• 1 tbsp golden caster sugar
• 1 tbsp egg white
• 1 tbsp icing sugar, to dust

Method

1. Make the sponge. Mix the yeast with 100 g of the flour, 1 tablespoon of the caster sugar, the warm milk and 100 ml warm water. Leave for 20 to 30 minutes until doubled in size.
2. Make the dough and chill it overnight. Put the sponge in a stand mixer with a dough hook, add the rest of the flour and the remaining caster sugar and mix on the lowest speed. Add the eggs slowly to make a dough, then beat in the butter a little at a time. Tip into a buttered bowl with plenty of room to rise, cover and chill overnight.
3. Plump the fruit. Put the raisins and sultanas in a small pan with the orange juice and warm over a low heat until the juice is absorbed, about 5 minutes. Cool, then mix in the vanilla, both zests and the candied peel.
4. Fold in the fruit. Butter and line a 20 cm tin with parchment standing 20 cm above the rim, or use a panettone paper case. Stretch the dough into a rough rectangle on a floured surface, spread half the fruit over it and fold the sides in; repeat with the rest of the fruit.
5. Shape and prove. Shape the dough into a round by tucking it under itself, put it in the tin, cover lightly and leave in a warm place for about 3 hours, until it is 1.5 times the size.
6. Bake. Heat the oven to 180°C (160°C fan) with a shelf in the lower third. Mix the almonds, 1 tablespoon of caster sugar and the egg white, brush it over the top and bake for 40 to 50 minutes, until a skewer comes out clean. Cool for 10 minutes in the tin, or hang it upside down on skewers, then cool completely and dust with icing sugar.

Allergens

gluten (flour), milk (milk, butter), egg, nuts (almonds)

How this recipe was researched

Method adapted from BBC Good Food's 'Panettone' by Lucy Bridge (a yeast sponge of flour, sugar, warm milk and water; an enriched dough with 5 eggs and 150 g butter, chilled overnight; 160 g raisins and sultanas cooked with 3 tbsp dark rum until absorbed, then vanilla, zest and candied peel; folded in, proved 3 hours in a lined 20 cm tin, topped with almonds and baked 40 to 50 minutes at 180°C). We replaced the rum with fresh orange juice and the vanilla extract with the seeds of a vanilla pod or an alcohol-free vanilla. The source does not say where the rest of the caster sugar goes; we add it to the dough with the flour. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: a panettone, not the finished dish.