Allinson Easy Bake Yeast, 100 g (Pack of 1)

Product Information

Using the clingfilm to help you, roll the dough from the longest edge and keep going until the dough is completely rolled up into a long cylinder shape.

We choose foods without toxins, tracing ingredients back to their sources and making sure you receive the best products.However you hang it, the important bit is to make absolutely sure that EVERYTHING you need is ready and set up BEFORE you take the Panettone out of the oven. For full and up-to-date details including allergens, please refer to the product packaging or alternatively contact ourselves on 01271 311122. It adds a subtle ‘nutty’ flavour that works so incredibly well with the cinnamon and apple in the doughnuts. I haven’t tried all of these egg-replacement options with this recipe, but if you do, please comment below with how it goes.

For this particular bake, it is necessary to hydrate ground psyllium husk before adding it to the dough mix. But most importantly of all, I recommend using dry active yeast because that’s what I’ve extensively tested! The dough is sweet and rich with an airy, open crumb and a delicate buttery, citrus flavour, dotted with juicy dried fruit and Italian candied citrus peel… Butter mingling with vanilla and a slight yeastiness that is unmistakably ‘bread’.With regard to the milk, I would suggest using your usual DF milk for the yeast activation and then for the rest of the liquid milk, perhaps mix a couple of tablespoons of higher fat DF cream into standard DF milk up to the total weight required. With any luck, all that information will get you on your way to making my ultimate Gluten Free Panettone. Instead, I have carefully balanced other dried fruits alongside Italian Chopped Mixed Peel (essential to the flavour) and citrus zest.