**Mini Panettone: A Taste of Italy for Every Occasion**
Indulge in the delightful flavors of Italy with our collection of mini panettone recipes, perfect for any occasion. These individual-sized sweet breads are traditionally enjoyed during Christmas in Italy, but their versatility makes them suitable for any celebration or gathering. We bring you a variety of recipes that cater to different dietary preferences and skill levels, ensuring that everyone can experience the joy of baking and enjoying these delectable treats. From classic panettone with candied fruits and raisins to innovative variations like chocolate panettone and gluten-free panettone, our recipes offer something for every palate. Whether you're a seasoned baker or just starting out, our step-by-step instructions and helpful tips will guide you through the process, ensuring that your mini panettone turns out perfect every time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to Italy with our irresistible mini panettone recipes.
MINI PANETTONE
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
Time 3h20m
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, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium
MINI PANETTONE
These fruit-filled breads -- a miniature version of the traditional Italian Christmas favorite -- are baked in brown paper bags slightly smaller than lunch-bag size, which makes them perfect for gift-giving.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 small loaves
Number Of Ingredients 16
Steps:
- To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand until doubled, about 30 minutes.
- Sprinkle remaining package yeast over warm milk. Let stand until dissolved.
- Beat together sugar, eggs, egg yolks, and vanilla. Mix in yeast-milk mixture. Add sponge, and stir until well incorporated.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on high speed for 3 to 4 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests. Turn dough into an oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours.
- Fold down tops of bags to form a 3-inch cuff. Brush inside and out with melted butter.
- Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough into three pieces. Roll each into a ball, and drop into prepared bags. Place bags on a baking sheet about 4 inches apart, and cover loosely with plastic wrap. Leave in a warm place to rise until doubled again, about 2 hours.
- Heat oven to 400 degrees. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk together the egg yolk and heavy cream to make an egg wash. Brush top of each loaf with egg wash. Place baking sheet in bottom third of oven. After 10 minutes, lower heat to 375 degrees. Bake for 30 more minutes; if tops get too brown while baking, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on a wire rack.
Tips:
- Proof the dough properly: This is essential for a light and airy panettone. Proof the dough in a warm place until it has doubled in size.
- Use high-quality ingredients: The better the ingredients, the better the panettone will be. Use fresh, natural ingredients and avoid artificial flavors and preservatives.
- Knead the dough well: This will help to develop the gluten and give the panettone a chewy texture.
- Let the panettone cool completely before slicing: This will help to prevent the panettone from crumbling.
- Store the panettone in an airtight container: This will help to keep the panettone fresh for longer.
Conclusion:
Making panettone is a challenging but rewarding experience. By following these tips, you can make a delicious and authentic panettone that your family and friends will love. So what are you waiting for? Get baking!
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