Mini Panettone

These mini panettone are super cute and easy to make and they are the perfect thing to make as an alternative to something super sweet.

Panettone is an enriched sweetened bread thats enjoyed over Christmas and New Year, originating in Italy. Although, I’m not Italian and this recipe may not be 100% authentic, its still, the thought that counts.

I have seen panettone become much more popular in the past couple of years, especially in supermarkets, they’re offering various flavours but today I’m sharing a pretty simple and tradition version that only contains orange zest and raisins.

If you’re looking for something that can be made on a lazy day, this is the recipe for you. It takes some time but I promise that in the end it shows and is well worth it.

Anyway, lets get started, shall we?

 

Ingredients:

600g strong white bread flour.

6g salt.

1 tsp vanilla extract.

7g dried yeast.

180ml milk.

150g egg.

 

110g caster sugar.

1 egg.

240g butter, at room temperature.

 

1 orange zested.

220g raisins.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, getting my cases ready and getting any equipment I may need ready (such as. stand mixer and dough hook). You will also need to preheat your oven to 180˚c/350˚f.

To get started on the dough, take your mixing bowl and place in the flour and salt and mix the two together. Then you can go ahead and add in the vanilla extract, year, milk and egg.

Mix the ingredients on a low speed to start with for about 2 minutes, followed by 4-6 minutes on a higher speed. Once the dough has formed, you will notice its a tight dough – don’t worry this is normal for this recipe.

Cover the bowl with clingfilm and allow to ferment for 40 minutes (b y the end of that time, it should be well risen).

Just before there end of that time, you can mix together the egg and sugar. Then add that directly into the mixing bowl, on top of the dough and mix until the egg mixture has bene incorporated.

Then start to add your butter, mixing well in-between addition. Repeat the process until all of the butter has gone.

Give the bowl a good scraping down and cover with clingfilm again, then ferment for a further 40 minutes – it will grow considerably in size.

Knock the dough back with a spatula, then add in your orange zest and your raisins and mix until they’re fair;y distributed throughout the dough.

Scale your dough at 100g per ball, then round them off into a much more rounded shape, placing into the cup. Repeat the process for all of them, then cover with clingfilm and allow to prove for 20-30 minutes, the dome of the dough should be pretty level with the top of the case.

Once the have reached that, remove the cling film and generously and carefully brush the tops with egg wash. Place into the oven and bake for 12-15 minutes. A little longer if they look like they need it.

Enjoy them warm or allow to cool fully – the choice is yours. Keep an eye out for another recipe that uses these very panettone – coming soon!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.