Mini panettone

Mini panettone

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(4 ratings)

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Cooking time

Prep: 45 mins Cook: 25 mins - 30 mins Plus 1½-2hrs rising

Skill level

Moderately easy

Servings

Makes 10

Perfect for an indulgent brunch over the Christmas holidays, these little Italian treats are rich and devilishly buttery

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
472
protein
9g
carbs
71g
fat
20g
saturates
11g
fibre
2g
sugar
30g
salt
0.65g

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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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, December 2010

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Comments

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JanekVendrells's picture

Would it work with just greasing the tins instead of using baking parchment ?

hbullen's picture

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

dtravers's picture

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.

clarice's picture

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.

birdsam's picture

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

ronnieh's picture
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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!

bigmamma1's picture

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?

island-girl's picture
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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?

misslinaoh's picture
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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??

shazronnie's picture
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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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