baking_kits BlackFriday2021

Chocolate Orange Panettone Baking Kit

£5.00 £9.99

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  • If you are in need of some festive cheer, then look no further! Bake your own delicious panettone from scratch with our festive baking kit! Brand new for 2021, the kit contains all the ingredients you need perfectly weighed out, a step-by-step recipe card and muffin cases - it's festive baking from scratch made easy.

  • Fill your kitchen with the deliciously seasonal fragrance of orange and chocolate, as you make 12 mini sized panettone. These individual panettone are wonderful for sharing, slicing, and toasting, and will fill all who eat them with truly seasonal spirit.


  • Premium dry ingredients in exact amounts needed
  • Step-by-step recipe
  • Muffin cases
  • Real Belgian Chocolate Chips


1. Empty Bags 1 and 2 (flour, Bag 3 (sugar, salt) and bag 4 (yeast) into a large bowl. Mix in two whole eggs and 2 egg yolks, the zest of an orange and 2 tbsp (30ml) of orange juice until the mixture resembles large breadcrumbs.

2. On a low heat warm 160ml of milk until it is just past lukewarm. Add the warmed milk to the bowl and mix until a dough forms. Knead the dough for 5 minutes.

3. When the dough is smooth, knead in 125g of softened butter, 1 tbsp (15g) at a time. Once all the butter is added, knead for a further 5 minutes until the dough is soft and elastic.

4. Lightly grease a clean bowl, put the dough into the bowl, cover with cling film or a damp tea towel and prove in a warm place for 90-120 minutes or until doubled in size.

5. Once proved, tip the dough onto a clean surface and divide into 12 equal pieces. Flatten each dough ball slightly and evenly distribute bag 5 (Belgian dark chocolate chips) between all 12 pieces. Lightly knead each ball until the chocolate is evenly incorporated.

6. Roll each piece into a ball so the top is smooth and the seams are at the bottom. Line a muffin tin with the provided muffin cases and put one dough ball in each case. Cover loosely with cling film or a damp tea towel and leave to prove in a warm place for a further 90-120 minutes, or until the dough has reached the top of the cases. Note: this final rise can also be done in the fridge overnight, then continue with step 7.

7. Preheat the oven to 180°C / fan 160°C / gas mark 4. Once proved, brush the tops lightly with milk and bake in the oven for 15-20 minutes until the tops have turned golden brown and have a spring to the touch. Remove from the tin straight away and leave in cases to cool on a wire rack.


Ingredients: Strong white bread flour (wheat flour, statutory nutrients: (calcium, niacin, iron, thiamin)), Belgian dark chocolate chips (10%) (sugar, cocoa mass, cocoa butter, emulsifier: (soy lecithin), natural vanilla flavouring), caster sugar, salt (salt, anti-caking agent: sodium ferrocyanide), yeast (yeast, emulsifier: sorbitan monostearate).

Allergens: for allergens, see ingredients in bold.

May contain traces of milk and nuts

Suitable for vegetarians.

Nutritional Information (per 100g as sold): Energy 1537kJ / 363kcal, Fat 3.8g (of which saturates 1.6g), Carbohydrates 67g (of which sugars 15g), Protein 13g, Salt 1.9g

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