Mini Panettone
Miniature versions of the classic Italian sweetbread, bursting with rum soaked raisins and festive flavours, the perfect size for gifting!
Ingredients
150 g dark rum
80 g raisins
For the dough
150 g water, at room temperature
7 g instant dried yeast
500 g plain flour
100 g caster sugar
10 g vanilla sugar
3 eggs, beaten
100 g candied citrus peel
1 lemon, zest of
1 orange, zest of
1.5 tsp fine sea salt
100 g butter, cubed, softened
To finish
1 egg, beaten
icing sugar, as needed
Instructions
STEP 1/4
Add rum and raisins into the Warming bowl.
Cook for 10 minutes, heat setting 6, speed Off.
Transfer into a medium bowl and set aside.
STEP 2/4
Clean the Warming bowl and fit the Dough Tool.
Add water, yeast, flour, caster sugar, vanilla sugar, 3 eggs, citrus peel, lemon zest, orange zest and salt into the Warming bowl, fit the splashguard.
Knead for 5 minutes, speed 2.
Gradually add butter while the machine is running.
Knead for 5 minutes, speed 2.
Add the contents of the medium bowl.
Knead for 5 minutes, speed 2.
Remove the Dough Tool and the splashguard.
Prove for 1 hour, heat setting 2, speed Off.
(Tip: Or use the Dough Proving preset if applicable.)
STEP 3/4
Transfer the dough to a lightly floured work surface and divide into 16 equal pieces.
Gently pull the edges into the centre of each piece of dough and form into balls.
Cover with a tea towel.
Let rest for 10 minutes.
Place the formed dough in the individual panettone cases.
Prove for 2 hours until doubled in size.
STEP 4/4
Preheat the oven to 200ºC.
Brush the dough with beaten egg and place in the oven.
Bake for 16 minutes, 200ºC, until hollow-sounding when tapped.
(Tip: If needed, bake for a few more minutes.)
Remove the cakes from the oven and insert skewers through the base of the panettones.
Suspend upside down to cool, stopping the dough from collapsing.
Dust each panettone with icing sugar.
Serve
We used mini panettone cases measuring 7 cm in height and 5 cm in diameter.
Mini Panettone
Miniature versions of the classic Italian sweetbread, bursting with rum soaked raisins and festive flavours, the perfect size for gifting!
Ingredients
150 g dark rum
80 g raisins
For the dough
150 g water, at room temperature
7 g instant dried yeast
500 g plain flour
100 g caster sugar
10 g vanilla sugar
3 eggs, beaten
100 g candied citrus peel
1 lemon, zest of
1 orange, zest of
1.5 tsp fine sea salt
100 g butter, cubed, softened
To finish
1 egg, beaten
icing sugar, as needed
Instructions
STEP 1/4
Add rum and raisins into the Warming bowl.
Cook for 10 minutes, heat setting 6, speed Off.
Transfer into a medium bowl and set aside.
STEP 2/4
Clean the Warming bowl and fit the Dough Tool.
Add water, yeast, flour, caster sugar, vanilla sugar, 3 eggs, citrus peel, lemon zest, orange zest and salt into the Warming bowl, fit the splashguard.
Knead for 5 minutes, speed 2.
Gradually add butter while the machine is running.
Knead for 5 minutes, speed 2.
Add the contents of the medium bowl.
Knead for 5 minutes, speed 2.
Remove the Dough Tool and the splashguard.
Prove for 1 hour, heat setting 2, speed Off.
(Tip: Or use the Dough Proving preset if applicable.)
STEP 3/4
Transfer the dough to a lightly floured work surface and divide into 16 equal pieces.
Gently pull the edges into the centre of each piece of dough and form into balls.
Cover with a tea towel.
Let rest for 10 minutes.
Place the formed dough in the individual panettone cases.
Prove for 2 hours until doubled in size.
STEP 4/4
Preheat the oven to 200ºC.
Brush the dough with beaten egg and place in the oven.
Bake for 16 minutes, 200ºC, until hollow-sounding when tapped.
(Tip: If needed, bake for a few more minutes.)
Remove the cakes from the oven and insert skewers through the base of the panettones.
Suspend upside down to cool, stopping the dough from collapsing.
Dust each panettone with icing sugar.
Serve