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Ingredients

Adjust Servings:
Milk – ½ cup Warm
Dry Yeast – 2 tsp
Sugar – 3 oz (90 g)
Egg Yolks – 2
Eggs – 1
Salt – ½ tsp
Butter – 4 ½ oz (125 g)
Dried Fruit – 3 oz (90 g) And nuts
Vanilla Sugar – ¼ tsp
Wheat Flour – 2 ⅓ cup

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Mini Panettone

Mini Panettone

Cuisine:
  • 3h 00 min
  • Serves 3
  • Medium

Ingredients

Recipe

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This recipe for mini Panettone is a more petite take on the traditional Italian Christmas cake, Panettone. Not only are these little treats with dried fruit and nuts super cute and easy to make, but they also make a fabulous Christmas project for the youngsters and a mindful, meaningful gift for friends and family.

These nut- and fruit-filled breads are beyond delicious. If you’re wondering how to make them, then wonder no more — we’ve got you covered. Without further ado, let’s make these adorable mini versions of Panettone. They will surely become a Christmas favorite in your home year after year.

Steps

1
Done

Combine warm milk with a tablespoon of sugar and yeast. Set aside to activate.

2
Done

Meanwhile, whisk egg yolks and a whole egg with remaining sugar, a pinch of salt, vanilla, and 3 tablespoons of melted butter.

3
Done

Pour the activated yeast into the egg mixture.

4
Done

Gradually add sifted flour and mix thoroughly after each addition. Knead the dough with a mixer for about 10 minutes; cover and set aside to rise (for approximately an hour).

5
Done

Sprinkle your working surface with flour, then knead the dough and cut it into three pieces. Roll out each piece into a thin, translucent sheet.

6
Done

Brush each sheet with softened butter and sprinkle generously with dried fruit and crushed nuts.

7
Done

Form the dough into a tight roll and then carefully cut it lengthwise through the middle, leaving the top third intact. Wrap the ends into a spiral-shaped bun.

8
Done

Place each panettone into a small mold and set aside to rise for another hour. Finally, bake them at 350 °F until golden, about 25 minutes.

Treat your family and friends to an irresistible mini cake — holiday-worthy, delicious Panettone. Bon appetit, and merry Christmas!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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