Mini panettone

Latest comments and suggestions

• shazronnie

  30 November 2010

  shazronnie rated and commented on this recipe

  

  Quite time consuming, but taste delicious! I used baked bean cans which worked, but a little tricky to get them out without breaking the tops; easier when cooled though.

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• Lina

  13 December 2010

  Lina rated and commented on this recipe

  

  As an Italian this would be a holy grail of Christmas treats, but I made this to the recepie and it tasted great - but the texture was really heavy and cakey - not light and fluffy like a normal pannetone. Any idea what I did wrong??

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• Island Girl

  23 December 2010

  Island Girl rated and commented on this recipe

  

  Would this work baked in a cake or bread tin? I found it too fiddly to fill individual cans. And I agree, it is too cakey, not as fluffy and light as a shop-bought panettone. Any ideas why that would be?

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• BIGMAMMA

  31 December 2010

  BIGMAMMA commented on this recipe

  Hi, I've been unsuccessful making a large panettone with result being too heavy. This receipe looks good, but where can I buy the cake "cans" from - searched web without success. Do I really need to use old tins?

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• Ronnie

  18 April 2011

  Ronnie rated and commented on this recipe

  

  The first time I made this recipe they were fantastic, I have tried 3 times since and they turn out as Lina above describes, heavy and cakey. I have checked my ingredients and will try again as the first batch was great!

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• cookie1

  22 December 2011

  cookie1 commented on this recipe

  These are really lovely. They also freeze well so can be enjoyed even after the Christmas rush.

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• Gaby

  11 January 2012

  Gaby commented on this recipe

  Pannetone cases are available from www.bakerybits.co.uk. You have to buy 25 but could share with another keen baker. I have made Pannetone (from a similar recipe), with an overnight rise and although light it still had the cakey texture as others have mentioned.

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• dawn

  23 December 2012

  dawn commented on this recipe

  Shouldn't it use strong flour? that would get rid of the heavy cakey texture. Yeasted cakes a popular on the continent and are traditional quite stodgy. All the shop bought panettone I have bought and eaten are more bready in texture which would indicate strong bread flour not normal cake plain flour.

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• Heather

  27 December 2012

  Heather commented on this recipe

  Thanks for the comment re strong bread flour, Dawn. Makes perfect sense!

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http://www.bbcgoodfood.com/recipes/863653/

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Ingredients

• 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 fruits
• 100g mixed candied peel
• milk , for brushing
• 1-2 tbsp flaked almonds

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Difficulty and servings

Makes 10

Preparation and cooking times

Prep 45 mins

Cook 25 - 30 mins

Ingredients

• 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 fruits
• 100g mixed candied peel
• milk , for brushing
• 1-2 tbsp flaked almonds

PER SERVING

472 kcalories, protein 9.0g, carbohydrate 71.0g, fat 20.0 g, saturated fat 11.0g, fibre 2.0g, sugar 30.0g, salt 0.65 g

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