Mini Panettone

Panettone is a type of rich sweet bread originally from Milan usually prepared and enjoyed for Christmas and New Year in Italy, and is one of the symbols of the city of Milan. Panettone is a leaven cake and dates back to Roman times, and there is written proof linking this bread to Christmas goes back to the 18th century. It wasn’t until the 20th century that commercial bakers decided to make panettone on a large-scale, thus decreasing the price and increasing Panettone’s popularity as a Christmas gift. When guests visit during the holiday season, a loaf will often be brought out and served with sweet wine or coffee. This recipe for mini panettone make an excellent gift for friends and neighbors.

Recipe courtesy of Ambujom from Zesty South Indian Kitchen.

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Servings 12 servings
Prep Time 60 minutes
Cook Time 15 minutes
Passive Time 2-1/2 hours + overnight
Submitted By Ambujom from Zesty South Indian Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12 servings
Prep Time 60 minutes
Cook Time 15 minutes
Passive Time 2-1/2 hours + overnight
Submitted By Ambujom from Zesty South Indian Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Day before baking, make the sponge.
  1. In a plastic bowl add all the ingredients, mix and knead well for 5 minutes to form dough.
  2. Cover it with plastic wrap and leave at room temperature for a minimum 8 hours or preferably overnight.
To prepare the fruit.
  1. Place the raisins in a bowl, add rum, toss to coat, and cover it overnight. Add mixed fruit peel just before mixing it into the dough.
On the day of baking.
  1. Place all the ingredients, orange zest, sponge, and vanilla extract, Fiori di Sicilia into mixer bowl fitted with dough hook and mix to combine. Then add egg yolks and water and mix once again to combine.
  2. Add 1/4 cup softened butter over 5 additions while still kneading. This process will take some time at first the dough will be soft and sticky at first then knead for 10-15 minutes. Rest the dough for 1 minute every 2-3 minutes until it becomes very smooth, elastic, soft and shiny.
  3. Set aside until doubled in size in a lightly greased bowl for about 1 hour.
  4. Knock it down and fold the dough once again and set aside for another 30 minutes. Then to this dough incorporate the rum soaked raisins, candied fruit peels and knead once again until you incorporate the entire fruit into the dough. Set aside for double for about 35 minutes.
  5. Then divide the dough into 12 equal pieces of about 50g dough and place it into a buttered muffin tin. Let it set aside to rise about 30 minutes.
  6. In mean time pre-heat the oven to 375F and before ready to bake the mini panettone, make an x mark and on the top and place ½ tablespoon butter. Bake it for about 15 minutes or until it becomes golden brown color with dome on the top.
  7. Once it is removed from the oven immediately brush with melted butter and leave it to cool. You don’t need to hang the panettone as we need to do for the regular panettone.
Recipe Notes

*Italian extract of vanilla, citrus, and floral essences.

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