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Cinnamon Swirl Panettone

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Cook Time 20 minutes
Ingredients Equipment Method

Ingredients
  

  • 25 g margarine not melted
  • 50 g caster sugar
  • 1 tsp cinnamon
  • 250 g plain flour
  • 50 g caster sugar
  • 1 tsp fast action yeast
  • ½ tsp ground cinnamon
  • pinch salt
  • 140 ml dairy-free milk warmed to body temperature
  • 20 g dairy-free margarine melted

Equipment

  • 1 20 bundt tin or 18-20 cm cake tin

Method
 

  1. Mix together the margarine, 50g sugar and cinnamon to make a paste and set aside.
  2. Sift the flour into a bowl.
  3. Stir in the other 50g sugar, yeast, cinnamon and salt.
  4. Pour in the milk and melted margarine and bring together to form a smooth and elastic dough.
  5. Cover and leave in a warm place to double in size.
  6. Knock back and form into a smooth ball. Roll out to a rectangle approximately 30cmx10cm
  7. Spread the cinnamon paste over the dough, leaving a gap around the edge and roll up to form a long sausage shape. Place into a greased bundt tin or small cake tin, cover and leave to rise again. An hour in a warm place should be adequate
  8. Place in a preheated oven and bake at 180 degrees centigrade fan/190 degrees centigrade non-fan/gas mark 5 for 20-25 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)
  9. Remove from the tin and cool. Dust liberally with icing sugar before serving
  10. Cool