MINI PANETTONE RECIPES

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MINI PANETTONE RECIPE | BBC GOOD FOOD



Mini panettone recipe | BBC Good Food image

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

2 eggs plus 1 yolk
1 tsp vanilla paste or extract
500g plain flour
2 x 7g sachets easy-bake dried yeast
100g caster sugar
200ml warm milk
200g soft butter
140g mixed dried fruit
100g mixed candied peel
milk , for brushing
1-2 tbsp flaked almonds

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



Homemade Mini Panettone - Adore Foods – Real Food Recipes image

Provided by Adore Foods

Categories     Dessert

Total Time 200 minutes

Prep Time 160 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 10

1 tbsp dried active baking yeast
225 ml water
1/3 cup sugar
2 eggs
3 &1/2 cup all purpose flour
1 tbsp rum
1/3 cup raisins
1/3 cup candied citrus peels (chopped)
some melted butter
icing sugar (for dusting, if preferred)

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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