MINI PANETTONE RECIPE | BBC GOOD FOOD
Perfect for an indulgent brunch over the Christmas holidays, these little Italian treats are rich and devilishly buttery
Provided by Sara Buenfeld
Categories Breakfast, Treat
Total Time 3 hours 20 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield Makes 10
Number Of Ingredients 11
Steps:
- Beat the eggs and yolk with the vanilla. In a large bowl, mix the flour, yeast, sugar and ½ tsp salt. Add the warm milk and egg mixture, then beat to a very soft, sticky dough with a wooden spoon. Cover with cling film and leave in a warm place until the dough has doubled in size.
- Drop large muffin wraps into 10 clean, 200g size cans (or use a muffin tray), or line them carefully with baking parchment so that the paper comes well above the cans to make a collar.
- Blend the butter, fruit and peel into the risen dough, preferably with your hands. Cut into 10 equal pieces and drop a piece into each prepared can. Cover again and leave until they are very well risen.
- Heat oven to 190C/170C fan/gas 5. Gently brush the panettone with milk, scatter over the almonds and bake for 25-30 mins until golden. Eat within 3 days, or freeze for up to 6 weeks.
Nutrition Facts : Calories 472 calories, FatContent 20 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.65 milligram of sodium
HOMEMADE MINI PANETTONE - ADORE FOODS – REAL FOOD RECIPES
Provided by Adore Foods
Categories Dessert
Total Time 200 minutes
Prep Time 160 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Combine yeast, water and sugar in a bowl. Cover and leave to stand for 10 minutes or until foamy.
- Add the eggs to the flour, mix to combine. Slowly add the liquid mixture until a manageable dough forms. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding a bit of flour if necessary, until the dough is soft and pliable but not sticky.
- Place dough in a large and lightly floured bowl. Cover and leave to rise in a warm place until doubled in size, about 1 - 1.5 hours. Meanwhile, in a small bowl, mix the dried fruits with rum.
- Once the dough has risen, tip onto a floured surface. Knead for a minute or so, then start to knead in the dried fruits until evenly distributed. Form the dough into a smooth ball, then divide into equal size of 10. Line your pans/ molds with large panettone paper molds and place each small dough into a panettone casing. Cover loosely with cling film and leave to rise for 1 hour in a warm place until the dough rise above the pan. Meanwhile, preheat the oven to 390F/ 200C.
- Place your mini panettone in the oven and bake for 10 minutes. Reduce the heat to 350F/180C and bake for another 10 minutes. Reduce the heat again to 325F/160C and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean. You may need to cover the top with foil after 20 minutes to prevent it browning too much.
- Brush some melted butter after removing the panettone from the oven. Then, cool completely on a wire rack. Dust with icing sugar, if preferred.
- Enjoy!
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