The Great Australian Bake Off

This delicious Panettone Babka is the perfect cake for your next dinner party.


  • Dough

  • 500g strong white flour

  • 7g salt

  • 50g caster sugar

  • 15g instant yeast

  • 140ml warm milk

  • 5 eggs, plus extra for egg wash

  • 250g unsalted butter, softened

  • 120g dried sultanas

  • 120g dried currants

  • 100g whole blanched almonds

  • 120g candied citrus peel

  • 1 tsp cinnamon

  • 100g pearl sugar

  • Custard filling

  • 415g milk

  • 105g egg yolks

  • 105g caster sugar

  • 70g cornflour

  • 3 vanilla beans

  • zest 1 lemon

  • zest 1 orange

  • Marzipan

  • 2 cups pure icing sugar

  • 2 cups almond meal

  • 1 egg white


  • 1.

    For the dough, place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a stand mixer fitted with a dough hook. Mix for 6-8 minutes or until you have a soft dough. Add the softened butter and mix for another 5-8 minutes. Add the dried fruit and nuts and mix until it is incorporated. Tip the dough into a bowl, cover with cling film and chill in the freezer for 15 minutes or until the dough has firmed up. Prepare an 18cm/7in panettone tin by lining it with a panettone paper case. Remove the panettone dough from the fridge. Knock back the dough, shape into a ball and place into the tin. Leave to prove in a proving draw for 1-2 hours or until the dough just starts to dome over the top of the tin.

  • 2.

    To bake the panettone, pre-heat the oven to 180°C. Brush the top of the panettone with egg wash, sprinkle with pearl sugar and bake for about 25 minutes. Reduce the temperature to 150°C and bake for a further 35 minutes, or until a skewer comes out clean. Remove the panettone from the tin immediately and allow to cool upside down.

  • 3.

    For the custard, heat your milk, vanilla and zest in a saucepan. In another bowl combine your egg yolks, sugar and cornflour and whisk together until well combined. Once milk just starts to bowl, slowly whisk into your egg yolk mixture. Once combined pour back into the saucepan and continuously stir until it just starts to boil. Once cooled, poke around 8-10 holes in the bottom of the panettone with a long skewer and fill with custard using a piping bag, until it just starts to come out of the hole.

  • 4.

    To make the marzipan, place all ingredients in a food processor until a dough forms. Take out of the food processer, divide into portions and colour.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 345kj
  • Fat Total 15g
  • Saturated Fat 6g
  • Protein 7g
  • Carbohydrate 45g
  • Sugar 25g
  • Sodium 123mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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