Traditional recipes

Mini Panettone

Mini Panettone

I've been wanting to make a panettone for breakfast for a long time. Panettone is a typical Italian dessert that is served for Christmas but as it is a FAVORITE of mine :)) small.

  • 600 gr special flour for cakes
  • 1 cup milk
  • 1 cup sugar
  • 2 sachets of dry yeast
  • 150 gr large raisins (pitted grapes)
  • 100 dried red fruits
  • 200 gr butter
  • 3 eggs
  • 3 vanilla sugar with an orange and a grated lemon (soaked)
  • half a long salt.

Servings: 2

Preparation time: less than 90 minutes

RECIPE METHOD Mini Panettone:

IT TOOK

we prepare a dough from the following: we mix flour with yeast (I used a special yeast that did not require mixing with warm milk) so I mixed it with flour and then I added warm milk I added sugar and melted butter, eggs and salt and knead the dough until it comes off the fingers, then separately prepare:

PANETTONE FILLING: we mix the raisins with the red fruits and the lemon and orange peel and we pour them over the prepared dough and we mix well then they are divided in two portions and they are put in the panettone forms, ... they are put like a lump and they are left to grow until doubles the volume. Great care for the shapes, I prepared the shapes lined with paper cut according to its shape (see image 1) and then I lifted the paper to cover all the contents while the dough grows.


How to make Bloody Mary

The other day in the studio, I woke up saying to my colleagues, Misha and Simona: Me: I feel like a Bloody Mary. Misha: Do you feel like tomatoes? Simona: That means you need potassium. Me: Or vodka. Whatever the explanation, the solution remained the same - a quick, spicy and combined recipe in a carafe. INGREDIENTS 4 glasses, 5 minutes 1 [& hellip]


Mini Panettone Christmas Cakes

We are nearly there, only two more sleeps until Christmas Day. After a busy few weeks wrapping up work projects, filing my tax return and testing Christmas recipes, I am ready now for a few days of rest! I just need to finish packing up my bags and I & # 8217ll be off to Italy to celebrate the holidays with my family.

One of the seasonal desserts I made this week as these pretty and delicious mini Panettone cakes. Why not give this recipe a try over the weekend? They are lovely for breakfast with a nice cup of tea or coffee!

Panettone is an Italian sweet bread loaf originally from Milan and traditionally eaten all over Italy at Christmas time.

The dough is dotted with raisins and candied fruit, then left to prove over a couple of days to achieve a light-as-air texture. Because of the long preparation, nobody really makes panettone at home anymore. It & # 8217s tastier when bought from a good-quality bakery (in London you can find delicious ones from Daylesford or Lina Stores).

While I am not ready yet to challenge myself with baking a real-sized Panettone, this season I decided to attempt making mini Panettone. They are easier to bake than the real deal.

These mini cakes taste like Panettone, while the texture resembles that of sweet muffins.

My husband expressed the wish of eating Panettone with chocolate instead of raisins and candied fruit, but I think that when you buy Panettone you should stick to the traditional flavors!

For the mini Panettone though I used chocolate chips (a mix of white and milk). I also sprinkled peeled almonds and pearl sugar on top, which is how to decorate Easter colombia cake in Italy. I like to be controversial like that! )

Feel free to use your favorite filling and toppings when you make these mini Panettone cakes!

Ingredients

  • 60ml warm water
  • 2 tsp (14g) fast action dried yeast
  • 360g plain flour
  • 90ml warm milk
  • 115g sugar
  • 4 free-range eggs
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 140g cold unsalted butter
  • 200g mixed dried fruit, candied peel, dark chocolate chips
  • Freshly grated zest of 1 lemon
  • Freshly grated zest of 1 orange
  • Mini panettone molds

Preparation

Pour warm water into a bowl, and sprinkle with 1 teaspoon of yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes. Stir in 50g flour, and cover bowl with cling film. Let stand in a warm place until doubled in bulk, about 30 minutes.

Pour warm milk into another small bowl, and sprinkle the other teaspoon of yeast. Stir with a fork until yeast has dissolved, then let stand until foamy, 5 to 10 minutes.

Meanwhile, whisk together sugar, eggs, salt and vanilla. Whisk in milk mixture.

In the bowl of a stand mixer, beat butter and remaining flour with a mixer on medium speed until mixture is crumbly. Reduce speed to low, and gradually add egg mixture. Raise speed to medium, and beat until smooth.
Add yeast-and-flour mixture, and beat on high speed until dough is elastic and long strands form when it & # 8217s stretched, about 5 minutes. Grate the orange and lemon zest into the bowl. Stir in dried fruits, candied peel and chocolate chips.

Transfer the cake mix to a greased bowl, and cover with cling film. Let dough stand in a warm place for about 2 hours.

Preheat the oven to 200 ℃. Pour the cake mixture into the mini panettone paper molds (filling 2/3). Bake for 10 minutes. Reduce heat to 180 ℃ degrees, and bake until tops are golden brown and rise slightly above rims of molds, about 20 minutes. Transfer panettone to a wire rack to cool.

The Panettone can be stored in an airtight container for 3 days.

Looking for more Christmas recipe ideas? Try the Zuccotto: Panettone and Ricotta Cake. And if you have leftover Panettone, why not make Panettone French Toast!


Mini panettone recipe

These sweet little cakes make a lovely gift. Alternatively, slip them into the top of stockings to be eaten on Christmas morning. You can make the dough on Christmas Eve, arrange it in the tin and leave, loosely covered with cling film, to prove overnight in the fridge. Bring up to room temperature before baking.

Ingredients

  • 75 g grapes
  • 3 tbsp brandy or dark rum
  • 75 g glazed cherries, halved or quartered
  • 1 lemon, zest only
  • 1 orange, zest only
  • 450 g strong white bread flour, plus extra for dusting
  • 50 g golden caster sugar
  • 1 pinch salt
  • 7 g sachet of easy bake yeast
  • 1 large egg, beaten
  • 2 large egg yolks
  • 1 tbsp clear honey
  • 2 tsp vanilla extract
  • 75 g unsalted butter, softened, plus extra for greasing
  • 125 ml whole milk, plus 1 extra tablespoon
  • 1 pinch icing sugar, for dusting
  • 2.6 oz grapes
  • 3 tbsp brandy or dark rum
  • 2.6 oz glazed cherries, halved or quartered
  • 1 lemon, zest only
  • 1 orange, zest only
  • 15.9 oz strong white bread flour, plus extra for dusting
  • 1.8 oz golden caster sugar
  • 1 pinch salt
  • 0.2 oz sachet of easy bake yeast
  • 1 large egg, beaten
  • 2 large egg yolks
  • 1 tbsp clear honey
  • 2 tsp vanilla extract
  • 2.6 oz unsalted butter, softened, plus extra for greasing
  • 4.4 fl oz whole milk, plus 1 extra tablespoon
  • 1 pinch icing sugar, for dusting
  • 2.6 oz grapes
  • 3 tbsp brandy or dark rum
  • 2.6 oz glazed cherries, halved or quartered
  • 1 lemon, zest only
  • 1 orange, zest only
  • 15.9 oz strong white bread flour, plus extra for dusting
  • 1.8 oz golden caster sugar
  • 1 pinch salt
  • 0.2 oz sachet of easy bake yeast
  • 1 large egg, beaten
  • 2 large egg yolks
  • 1 tbsp clear honey
  • 2 tsp vanilla extract
  • 2.6 oz unsalted butter, softened, plus extra for greasing
  • 0.5 cup whole milk, plus 1 extra tablespoon
  • 1 pinch icing sugar, for dusting

Details

  • Cuisine: Christmas
  • Recipe Type: Panettone
  • Difficulty: Medium
  • Preparation Time: 160 mins
  • Cooking Time: 25 mins
  • Serves: 12

Step-by-step

  1. Put the raisins in a small pan with the brandy (or rum) and set over a low heat.
  2. Warm but do not allow it to boil, then remove from the heat and add the mixed peel, glac & eacute cherries and lemon and orange zests.
  3. Set aside for 20 minutes to plump up, before starting the panettone dough.
  4. Mix the flour in a large bowl with the caster sugar, salt and yeast until combined (use a freestanding mixer fitted with a dough hook to mix and knead, if liked). Make a well in the center and add the whole egg, one egg yolk, the honey, vanilla and softened butter.
  5. Gently warm the milk until just before boiling, then pour into the bowl, mixing with a wooden spoon until combined.
  6. Knead the dough on a lightly floured work surface, using as little flour as possible, for about 5 minutes until smooth and elastic.
  7. Knead in the soaked dried fruit and any excess liquid until thoroughly combined, then return to the bowl and cover with cling film.
  8. Set aside in a warm, draft-free place for about an hour or until doubled in size. Meanwhile, grease a deep 12-hole muffin tin with butter.
  9. Scoop the dough onto a lightly floured work surface and lightly knead again for a minute. Divide into 12 even-sized pieces, shape into neat balls, then place into the molds of the prepared tin, smooth-side up.
  10. Loosely cover with greased cling film and leave to rise for about an hour, until really well risen and doubled in size again.
  11. Preheat the oven to 170˚C (340˚F / gas mark 3).
  12. Beat the remaining egg yolk with the one tablespoon of milk for the egg wash. Gently brush over the top of each panettone and leave to rise for another 10 & ndash15 minutes.
  13. Bake in the bottom third of the oven for about 25 minutes, or until well risen and deep golden if the tops start to brown too quickly, turn the oven down slightly (or cover with foil) for the final 5 minutes of cooking.
  14. Leave in the tin for 2 minutes, then turn out onto a wire rack to cool.
  15. Dust with icing sugar, to serve.

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Overnight Panettone

This traditional Italian holiday bread will stay fresh longer when it's made with an overnight starter.

Ingredients

  • all of the starter (above)
  • 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (57g) lukewarm water
  • 2 large eggs
  • 4 tablespoons (57g) butter, softened
  • 1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
  • 2 1/4 teaspoons SAF Gold instant yeast or 1 tablespoon instant yeast
  • 1 1/4 teaspoons (8g) salt
  • 1/3 cup (67g) sugar
  • 1/2 cup (85g) golden grapes
  • 1/2 cup (64g) slivered dried apricots
  • 1/2 cup (85g) dried cranberries
  • 1/2 cup (71g) chopped dried pineapple
  • 2 tablespoons grated orange rind or grated lemon rind (zest)

Instructions

To make the starter: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).

To make the dough: Combine all of the dough ingredients except the fruit and zest, and mix and knead them together - by hand, mixer or bread machine - until you’ve made a soft, smooth dough.

Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it’s puffy (though not necessarily doubled in bulk).

Gently deflate the dough, and knead in the fruits and zest.

Perfect your technique

Sweet breads for the holidays

Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1 / 2- to 2-quart pan. Cover the pan and let the dough rise until it’s just crested over the rim of the pan, about 1 hour.

Bake the bread in a preheated 400 ° F oven for 10 minutes reduce the oven heat to 375 ° F and bake for an additional 10 minutes then reduce the heat to 350 ° F and bake for 25 to 35 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Panettone should be a deep brown when done, should sound hollow when tapped, and will read 190 ° F at the center using a digital thermometer. (It's easy to underbake, since it browns so quickly!)

Remove the panettone from the oven and cool completely. Store at room temperature, well-wrapped, for up to a week freeze for longer storage.


Mini Panettone - Recipes

What does the Easter cake mean to you?

For me, this is a perfect combination of flavors and colors, which make me look more beautiful and full of good energy. As a child I only knew of mother's easter, who did it with a bang on the eve of the Easter holidays, as is done in the north of Moldova, and with the passage of time, they appeared at we those cakes from Italy, with a fine texture, soft and very tasty, which gave us all our heads with their delicious taste.

Every time I tasted a panettone I wondered how they made it, and I wondered if I should definitely look for information. secrets. Here, after a little study, I discovered a bunch of recipes, and only one of them remained in my heart, which I want to introduce you today, because the Easter processions are fast approaching and there is a great need, because it is a question of a re & # 539et & # 259 really good cake.

I am not giving you a simple cake cake, but I am giving you one that I have already tried for the 4th year in a row. Due to the interesting ingredients it contains, the cake comes out very similar to the Italian one, with a soft, fragile texture, slightly moist and very delicious. And when you find yourself doing what you do at home and you don't add various additives, preservatives and coloring it, you can't help but try it!

If you access the following link, you can see the video stream, which has accumulated over 350,000 views on Facebook, where you can see step by step how to do this. delicious cakes: https://www.facebook.com/watch/?v=865137447174619

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

USEFUL TIPS FOR & IcircNCEP & # 258TORI.

  • All ingredients must be at room's temperature!
  • I recommend s & # 259 do not double the amount of ingredients In case you want to make a larger quantity of cakes, because you won't be able to bake them all at once, and the dough that will be waiting for you to bake. , you will simply leaven the excess and you will lose!
  • From this amount of ingredients, 4-5 cakes come out, depending on the size of the shapes!
  • This recipe is made from a total of 600 grams of flour. including 100 gr to soften the yeast & # 351i the remaining 500 gr for the dough! The machine must be of superior quality, screened!

Dough ingredients:

  • 500 gr f & # 259in & # 259
  • 1 tablespoon & # 355 & # 259 with salt
  • half a tablespoon & # 355 & # 259 score & # 355 & # 351 & # 259 dust
  • 1 sachet & # 355 10 gr with vanilla sugar Dr. Oetker
  • 8 g & # 259lbenu & # 351uri (with homemade egg & # 259 the color of the cake is a beautiful yellow)
  • 5 tablespoons sugar (If you like baking too sweet, then you can add 1-2 tablespoons of sugar).
  • grated peel from an orange and from an orange
  • 250 gr butter
  • 100 gr cream of br & acircnz & # 259
  • 2 tablespoons brandy
  • 250 & ndash 300 gr of dried fruit

Ingredients for yeast softening:

Glaze Ingredients & # 259:

1. Start with the yeast preparation: Put in a medium-sized bowl 100 gr of f & # 259in & # 259, 1 tablespoon of sugar and 4 tablespoons of grated tea with dry yeast and mix well with a whisk. After mixing well, add 200 ml of warm milk. Mix well with the target for about 2 minutes, then put the vessel in a place away from the current for 10-15 minutes.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

2. As the yeast swells, sift into a larger sieve bowl. 500 gr of f & # 259in & # 259. Add 259 tablespoons of salt, half a tablespoon of salt and 359 of salt and vanilla sugar. Mix well with the aim to aerate and incorporate the ingredients well.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

3. In another bowl, put 8 g of egg whites, 5 tablespoons of sugar and mix well for about 2 minutes with the aim of making a fine cream, lightly opened. 259 in color. In the meantime, grate the peel of an orange and a lemon, being careful not to shave the white part, as this will give a bitter taste to the cake. Add the zest to the egg cream and mix well with the whisk.

Advice! Before shaving the citrus peel, soak them in cold water with baking soda for at least 20-30 minutes, then wash them well!

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

4. Next, add the beaten egg and 250 g of room temperature butter in the middle of the flour you prepared earlier.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

5. Start incorporating the dough with a rolling pin, forming a soft and non-sticky dough. After frying for a maximum of one minute, add the yeast, which has grown nicely.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

6. Fr & # 259m & icircnt & # 259 well the dough f & # 259r & # 259 s & # 259 add f & # 259in & # 259, just a little c & icircnd & icircl you will take out on the table & # 259. The dough will be a little sticky at first, but once you continue to fry it without frying, it will become very elastic and very pleasant. Fr & # 259m & icircnt & # 259 the dough for 15 minutes! You will see that the dough will be very tender, light, fragrant, a joy to be found without frying. See how beautiful it is after 15 minutes without it !?

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

7. After you have kneaded the dough for 15 minutes, cover it with cling film and leave it to rise for 2 hours, in a place away from the current, where it can be stored. 259 be neither too hot nor too cold, the room temperature is just right, from my experience I tell you. In the meantime, you can have a coffee or read a book! & # 128578 From time to time, look at the dough and peel off the film from the edges, so that the dough grows upwards, so that it is not limited by it.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

Look at how beautiful it is after two hours of leavening.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

8. After the dough has risen, add to it 100 g of cream cheese, dried fruit and 2 tablespoons of brandy. And fry the dough for 10 minutes, then add the flour for 259 minutes. Just a little on the desk.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

I can't give you the smell through these pictures, but it would be good! An amazing aroma & # 259!

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

9. Then, shape and form the dough with circular motions in balls, to remove the air bubbles, making sure that the baking forms have 35 shapes. put them in the traditional forms or in any other baking tray.

Advice! Put the dough in the baking tins, the size according to your preference, respecting a space of 3 fingers free at the edges, so that you have the dough where it grows!

10. Cover the cozonacs with cling film so that they do not dry on top and let them rise for another 2 hours.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

11. Place the cozonacs in the preheated oven at 200 degrees Celsius. Bake for 15 minutes at 200 degrees Celsius and 30 minutes at 180 degrees Celsius. Check them out as soon as possible, so as not to burn them. Here's the beauty and you have to look out for it.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

12. After you let them cool, glaze and glaze them on top with beaten egg whites: In a blender or food processor, mix 3 egg whites. When it reaches a fluffy consistency, start adding a spoonful of powdered sugar and Dr. Oetker vanilla flavor. Beat well until the icing forms. Decorate the cozonacs according to your preference.

When you look around you see the smell, you know that you spent the whole day in the kitchen.

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

I tore a piece out of a cake to see what a beautiful texture they have!

Dia & rsquos Kitchen & ndash Panettone, Italian Cozonacul f & # 259cut acas & # 259

I have prepared this report in partnership with Dr. Oetker, and in this way, I thank them for their collaboration.

I urge you to make your Easter cakes at home with a touch of love and good cheer!

If you liked my recipe, show it to your friends! Click LIKE & SHARE!

If you found this web page and want to post it on social networks, use the hashtag #diaskitchen & Icirc & # 539i thank you!

| Dia & rsquos Kitchen is the legal copyright holder of the materials on this blog, which may not be used or published without the written consent of the author |

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Dough preparation:
Heat the milk with the sugar and margarine until the latter melts in the milk. When the composition is just lukewarm, add the crushed yeast.
Sift the flour into a bowl, knead for 2-3 minutes with almonds, eggs and yeast mixture.
Leave covered in a warm place for approx. 20 minutes for fermentation.
Almond glaze preparation:
Put margarine, honey, sugar and almonds in the pan, fry for 3-4 minutes until light brown.


After that, place it in a cake pan greased with margarine and lined with flour and smooth.
Assembly:
The dough is spread on the plate sprinkled with flour (set aside when kneading the dough) to a size of approx. 20 x 40 cm, grease with 30 grams of melted margarine.
Mix the sugar with the cinnamon, and sprinkle on the dough, then put on the composition with honey and almonds.
Leave to rise covered for another 30 minutes,
Finally bake in a preheated oven for 30 minutes.

Philips Multicooker is designed so that cooked food retains its taste and aroma because it is equipped with an adjustable pressure control valve and computerized cooking system. Thanks to the 3D heating system and the 2 mm thick dish, the heat is distributed evenly so that you have excellent tasting food.

Panettone cake is served cold! Packed for the holiday can be a delicious Christmas gift!


Mini Panettone

This recipe makes eight mini panettone

You’ll need eight paper panettone cases, 70mm base width and 50mm high, often called 80g cases

Difficulty: Tricky to make, easy to bake

Start to finish: 6.5-7.5 hours plus overnight preference


This is the recipe of the week: the famous PANETTONE cake with candied fruit

Maybe you're bored of the traditional cozonac and want to try the Italian dessert, panettone. That is, "luxury bread," as it translates. What keeps you going? Especially since we show you how to prepare the delicious panettone with candied fruit. The famous PANETTONE cake with candied fruit:

We don't want you to have illusions and think that 'you get away cheaper'. We also refer to the time allotted for the preparation & # 8230. It takes almost eight hours from the time you start and until you take it brown out of the oven. It's true, leavening consumes the most time. But once a year it's worth the effort!

You need: half a kilogram of flour, 200 g of sugar, 4 eggs, 3 egg yolks, 180 g of butter, 100 g of candied fruit (orange or lemon peel, apricots, cherries), 150 g of raisins, grated lemon peel, vanilla extract, 15 g of yeast, 200 ml of water.

The famous PANETTONE cake with candied fruit

How is it prepared

Dissolve 10 g of yeast in a little hot water, add 150 g of flour and mix until you get a homogeneous dough. Form a ball out of it, put it in a bowl and cut it into a cross shape. Cover the bowl with foil and let the dough rise for about an hour. When it has doubled in volume, add another 150 g of flour, two eggs and the rest of the yeast. Start kneading (with your hands or on the robot). When the dough is no longer sticky, add 100 g of sugar and let it penetrate the dough. Incorporate 60 g of butter, cover and leave to rise for two hours. After the "rest" time of the dough expires, add the other two eggs, the yolks, the rest of the flour, the remaining sugar and a teaspoon of salt. Mix well, vigorously, for about ten minutes, gradually adding the remaining butter.

Separately, rehydrate the raisins in hot water with a little brandy or rum. When they are swollen, drain them and remove the excess water with a paper towel. Candied fruits are cut into small pieces. Add the raisins and the candied fruit pieces, the lemon peel and the vanilla extract to the dough, mix for a uniform distribution and leave to rise for another two hours. Until it doubles in volume.

For baking use either the shape of a cake top or a tall pot. That's if you want the panettone to look like the one in the trade, thinner and taller. In both cases, put baking paper to cover the walls of the pot up to the top. Remember that panettone will also grow during baking. After you have shaped the dough, grease the surface with melted butter and then put it in the oven. Allow to cool in the mold for another 6-8 hours.


This is a type of Italian sweet bread, which is something like our Easter cake. It can be said that it is the most emblematic of the Milan region. It is characterized by its cylindrical shape and in its true form reaches 15-20 cm in height. Some specimens may exceed 1 kg in weight.

The history of the cake can be traced back to ancient Rome, when it was most often made with honey. During the Holy Roman Empire in the 16th century, the recipe was updated by the famous chef Bartolomeo Scapi. It is believed that the first masters of panettone were Milan bakers. In the early twentieth century, the cake has gained great popularity throughout Italy.


Video: Italian Panettone - 100% homemade Christmas sweet bread (October 2021).