Mini Panettone Recipes

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MINIATURE PANETTONE



Miniature Panettone image

These individual Christmas breads are the perfect size for a holiday dessert buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 25

Number Of Ingredients 14

1/3 cup warm water (100 degrees to 110 degrees)
5 teaspoons (two 1/4-ounce packages) active dry yeast
4 1/4 cups all-purpose flour
2 cups mixed, dried, and candied fruit, such as currants, orange peel, apricots, cherries, cranberries, or figs
1/2 cup warm milk (100 degrees to 110 degrees)
2/3 cup sugar
3 large eggs
4 large egg yolks
1 teaspoon pure vanilla extract
12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut in pieces, plus 2 tablespoons melted, for bowl and molds
Grated zest of 1 lemon
Grated zest of 1 orange
1 tablespoon heavy cream
Confectioners' sugar, for dusting

Steps:

  • Pour warm water into a small bowl; sprinkle with 1 package yeast. Using a fork, stir in yeast until dissolved; let stand until foamy, 5 to 10 minutes. Stir in 1/2 cup flour; cover bowl with plastic wrap. Let stand in a warm place until doubled in size.
  • Dice whole, dried fruits and set aside.
  • Pour warm milk into large bowl of electric mixer. Sprinkle remaining package of yeast over milk; stir together with a fork until dissolved. Let stand until yeast is foamy, 5 to 10 minutes.
  • In another mixing bowl, whisk together sugar, eggs, 2 egg yolks, and vanilla. Add to the yeast-milk mixture, along with the yeast-water mixture.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat cold butter and remaining 3 3/4 cups flour on medium speed until crumbly. Slowly add egg mixture; beat on high until dough is elastic-looking and long strands have formed, about 5 minutes. Add dried fruits and zests, and beat until combined. Turn dough into buttered bowl; cover with plastic; let rise in warm place until doubled in size, about 2 hours.
  • Heat oven to 375 degrees with the rack on the bottom. Generously butter 25 3 1/2-ounce baba au rhum molds; set aside. Turn out dough onto a lightly floured surface; knead a few times to deflate. Divide into 25 3-inch-diameter balls. Place balls into molds; gently press dough to fill slightly more than 3/4 of molds. Transfer molds to baking pan; cover loosely with buttered plastic. Let stand in warm place to rise until dough reaches rims, about 45 minutes.
  • In a small bowl, combine remaining yolk and cream to make an egg wash. Remove plastic from molds; brush tops with egg wash. Bake 10 minutes. Lower heat to 350 degrees. Bake until tops brown, 20 minutes. If too brown, cover with aluminum foil. Cool on wire rack. Invert molds; dust with confectioners' sugar before serving.

MINI PANETTONE



Mini Panettone image

Provided by Adore Foods

Categories     Dessert Recipes

Time 3h20m

Number Of Ingredients 10

1 tbsp dried active baking yeast
225 ml water
1/3 cup sugar
2 eggs
3 &1/2 cup all purpose flour
1 tbsp rum
1/3 cup raisins
1/3 cup candied citrus peels, chopped
some melted butter
icing sugar, for dusting, if preferred

Steps:

  • Combine yeast, water and sugar in a bowl. Cover and leave to stand for 10 minutes or until foamy.
  • Add the eggs to the flour, mix to combine. Slowly add the liquid mixture until a manageable dough forms. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding a bit of flour if necessary, until the dough is soft and pliable but not sticky.
  • Place dough in a large and lightly floured bowl. Cover and leave to rise in a warm place until doubled in size, about 1 - 1.5 hours. Meanwhile, in a small bowl, mix the dried fruits with rum.
  • Once the dough has risen, tip onto a floured surface. Knead for a minute or so, then start to knead in the dried fruits until evenly distributed. Form the dough into a smooth ball, then divide into equal size of 10. Line your pans/ molds with large panettone paper molds and place each small dough into a panettone casing. Cover loosely with cling film and leave to rise for 1 hour in a warm place until the dough rise above the pan. Meanwhile, preheat the oven to 390F/ 200C.
  • Place your mini panettone in the oven and bake for 10 minutes. Reduce the heat to 350F/180C and bake for another 10 minutes. Reduce the heat again to 325F/160C and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean. You may need to cover the top with foil after 20 minutes to prevent it browning too much.
  • Brush some melted butter after removing the panettone from the oven. Then, cool completely on a wire rack. Dust with icing sugar, if preferred.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

MINI PANETTONE



Mini panettone image

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

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

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



Mini Panettone image

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

1/3 cup warm water, 100 degrees to 110 degrees
2 packages active dry yeast
4 cups all-purpose flour
1/2 cup warm milk
2/3 cup sugar
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups mixed dried and candied fruit
Zest of 1 lemon
Zest of 1 orange
Canola oil, for bowl
Three 3 3/8-by-7 1/2-inch brown paper bags
2 tablespoons melted unsalted butter, for bags
1 large egg yolk mixed with 1 tablespoon heavy cream, for egg wash

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.

LIGHT PANETTONE



Light Panettone image

This is my variation on yeasted Christmas panettone with ingredients I like, but fewer calories from sugar. You do need to let the panettone rise a number of times and for long periods, but all the rising results in a soft yet firm panettone that is wonderfully sweet thanks to the dried fruit.

Provided by rossellapruneti

Categories     Bread     Yeast Bread Recipes

Time 15h15m

Yield 10

Number Of Ingredients 11

½ cup lukewarm water, divided, or as needed
2 ¼ cups Italian-style tip 00 flour
¾ ounce fresh yeast
2 eggs
6 tablespoons extra-virgin olive oil
¼ cup raisins
¼ cup dried blueberries
¼ cup chopped dried apricots
3 tablespoons stevia powder
2 tablespoons sugar-free candied fruit
10 drops sugar substitute (such as Truvia®)

Steps:

  • Combine 1/4 cup lukewarm water, 1/3 of the flour, and yeast in a bowl and dissolve yeast. Cover with a clean dish towel and let rise in a warm place, 8 hours to overnight.
  • Stir in 1/3 more of the flour and enough warm water to make the dough soft and elastic. Knead together, cover, and let rise in a warm place, about 2 hours. Add remaining flour and a few tablespoons of warm water, knead into a soft and elastic dough, cover, and let rise in a warm place, about 3 hours.
  • Work in eggs, olive oil, raisins, blueberries, apricots, stevia, candied fruit, and sweetener and knead everything into a soft dough. Place dough in a panettone mold, cover, and let rise in a warm place until dough has almost doubled, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 13.8 g, Cholesterol 37.2 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 24.5 mg, Sugar 6.7 g

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