Monday, November 14, 2011

Mini Panettone

I can't believe that it is just under six weeks to Christmas. I already see some shops in Singapore displaying their Christmas decorations. Time surely flies and before you know it, Christmas baking will be around the corner. I have not exactly planned what to do yet this year as gifts. I have decided that giving baked goodies are so much easier and very much a personal touch. I find it extremely difficult to shop for friends and family members as I have to keep track of not repeating a gift. Way too hard and furthermore my memory gets foggier each year. Guess it's due to age!

panettone 1


I made these Mini Panettone way back in August and this is an extremely late posting. But then again maybe not! I have never made Panettone before and when I chanced upon mini ones, I could not resist. Think of them as mini fruit loaves and so easy to serve as well.


panettone 3


Mini Panettone
Makes 10 large muffin size

Ingredients:

2 eggs + 1 yolk
1 tsp vanilla extract
500g all purpose flour
14g dried yeast
80g castor sugar
200g unsalted butter, softened
1/2 tsp salt
200ml warm milk (whole or low fat)
140g mixed raisins, sultana and cranberries
100g mixed candied orange and lemon peel
Extra milk for brushing
2 Tbsp flaked almonds

Method:

1) Beat the eggs and yolk with the vanilla.

2) In a large bowl, mix the flour, yeast, sugar and salt. Add the warm milk and egg mixture. Using a wooden spoon beat the mixture to a soft, sticky dough. Cover with cling film and leave in a warm place until the dough has doubled in size (about 45 mins in warm climate).

3) Line a large muffin tray with 10 muffin liners and set aside.

4) Once the dough has risen, blend the butter, fruit and peel into the risen dough, preferably with your hands. Cut into 10 equal sizes and drop a piece into each muffin liner. Cover with clingwrap and leave for the dough to rise to double its size.

5) Preheat oven to 190C. Brush the risen dough with the extra milk and scatter some almond flakes on the top. Bake for about 25 - 30 minutes until golden. Best eaten within 3 days or freeze for up to 6 weeks.

panettone 4


panettone 2


panettone 6

14 comments:

Honey Bee Sweets said...

Making them mini is such a great idea! Yup your timing is just right...since Xmas is just around the corner. ;) Love the fruity and soft center!

Sonia (Nasi Lemak Lover) said...

never make this before, look like bread also look like muffin, very interesting, might try one day. Thanks for sharing.

NEL, the batter baker said...

they look so perfect! I bet they taste awesome too.

noobcook said...

yes, time flies. It's nice to give and receive home-baked goods as gifts. Your panettones look adorable.

Angie's Recipes said...

Love those fruity Italian X'mas bread!

tigerfish said...

I like the petite serving of your panettone. I don't even have to slice them like what I do with the usually huge huge panettone. :)

24h pfleger said...

Oh my! that was absolutely a delightful treat.=D

Jesica @ Pencil Kitchen said...

that is one hell of a bread!

El said...

I love panettone and these cakes are adorable.

edith said...

You made these Panettone looking cute!

Emily said...

A great gift idea too!

Jo said...

Hi BB, haha. Guess my timing is right after all.

Hi Sonia, yes, it is a cross between a bread and cake. A sweet bread because of the addition of dried fruit.

Hi Nel, Wiffy, Angie, tigerfish, 24h, Jesica, El, Edith and Emily thanks for your nice comments.

Christina said...

These are beautiful! I love the wrappers - never seen anything like them here.

Morgan said...

I tried to make these tonight but couldn't get mine to rise at all! I had to convert all of the measurements though, so maybe i didn't get them quite perfect.

Yours look gorgeous! I hope mine turn out better. Thanks for the recipe!

Related Posts with Thumbnails