Mini Panettone

I decided to make a start on some recipes that would be good for Christmas.  First up is mini panettone.  I already have a recipe on the blog for Panettone, which worked very well.  But mini versions are very good too, and ideal for one person.  With mixed fruit and peel they are perfect for Christmas.  The dough is an enriched bread dough so they are like bread cakes really.

Of course, although I used raisins, sultanas and chopped mixed peel, any variety of dried fruit or even chocolate chips can be put into the dough.  That gives a infinite variety of possibilities to anyone wishing to try them.

The process takes some time as the dough needs to prove and rise and then rise again before baking.  But the time, and effort, is well worth it as these little buns taste very good indeed.

I used mini panettone papers to bake mine but they can just as easily be baked in a muffin tin. I have even seen them baked in the small cans that you can buy things like baked beans or chopped tomatoes in.  Of course the tins need to be washed thoroughly first and then greased and lined, but they work well.

I used my stand mixer but since I mixed on low speeds I think a hand mixer with the dough prongs could work well too. You could also do everything by hand, but it would take much more effort.

My mini panettones turned out very well and they tasted so good, with the subtle citrus flavour from the peel and the fruitiness of the dried mixed fruit.  They are best on the day they are baked, but can be reheated to freshen them up too.  They can also be frozen for a few weeks too.

Ingredients:

• 260g(2 cups) strong white flour
• 80 ml(1/3 cup) milk, warmed to about 43C/110F
• 1/2 tsp sugar
• 7g(1 packet) active dried yeast
• zest from 1/2 lemon
• zest from 1/2 orange
• 1 tsp vanilla extract
• 75g(5 tbsp + 1 tsp) softened butter
• 1 medium egg(large in USA)
• 1 medium egg yolk(large in USA)
• 40g(2 tbsp honey)
• 1 tsp salt
• 40g raisins
• 40g sultanas
• 20g chopped mixed peel
• 1 beaten egg for an egg wash

Method:

1. Place the sugar and yeast into the warm milk and stir, then allow to activate for about 10 minutes.
2. In the bowl of a stand mixer, with the dough hook attached, place the flour, salt, vanilla extract, orange and lemons zests, honey, eggs and the activated yeast mixture.
3. Need on a low speed(I used the second level on my mixer) for 10 minutes.
4. Add the butter, a little at a time and mix on low speed again, until all the butter has been incorporated and knead for 10 minutes.
5. Lightly grease a bowl.
6. Remove the dough from the mixer bowl and form into a smooth ball.
7. Place in the greased bowl and cover with plastic wrap, then allow to prove until the dough has doubled in size.
8. Lightly grease the work surface and turn the risen dough onto it.
9. Press the air out and form the dough into a rectangle.
10. Sprinkle the raisins, sultanas and peel over the surface and fold the dough over the fruit.
11. Knead a little to ensure the fruit is evenly mixed throughout the dough.
12. Divide into 6 equal sized pieces and form into balls.
13. Drop each ball into a mini panettone paper(or into a muffin tin.
14. Place the filled papers onto a baking tray and loosely cover with plastic wrap until the dough has risen almost to the top of the papers.
15. Heat the oven to 180C/160C Fan/350F.
16. Brush the tops of the dough balls with egg.
17. Place the baking tray, with the panettone on, into the oven and bake for about 25 minutes, or until fully baked.
18. Remove from the oven and transfer to a wire rack to cool completely.