Baby Panettone

Name: Baby Panettone
Total time: 2 h 55 min
Yield: 18
Cuisine: European, Italian
Ingredients: 4.5 tsps Dried yeast; 1.333 cups warm water; 4.5 cups unbleached all-purpose flour; 0.75 cup sugar; 0.667 cup unsalted butter; 1 Tbsp finely chopped Orange peel; 0.5 tsp salt; 2 large eggs; 1 cup sweetened, drived Cranberry; 2 cups mixed Dried Fruit (apricot, pineapple, golden raisins, etc.); 0.333 cup crystallized ginger (finely chopped); 2 Tbsps sliced almonds; powdered sugar

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

55 min.

Preparation

ready in 2 h. 55 min.

Ready in

Ingredients

for

servings

Ingredients: 4 ½ tsps Dried yeast; 1.333 cups warm water; 4 ½ cups unbleached all-purpose flour; ¾ cup sugar; ⅔ cup unsalted butter; 1 Tbsp finely chopped Orange peel; ½ tsp salt; 2 large eggs; 1 cup sweetened, drived Cranberry; 2 cups mixed Dried Fruit (apricot, pineapple, golden raisins, etc.); 0.333 cup crystallized ginger (finely chopped); 2 Tbsps sliced almonds

To decorate: powdered sugar

How healthy are the main ingredients?

sugar ginger Cranberry almond salt egg

print shopping list

Preparation

Kitchen utensils

1 Bowl, 1 Paper towel, 1 Cutting board, 1 Small knife, 1 deep bowl, 1 Immersion blender, 1 Fine grater, 1 Citrus juicer, 1 Kitchen scale, 1 Mixing bowl, 1 Teaspoon, 1 Tablespoon, 1 Hand mixer, 1 Mini-muffin tin aus Silikon (15 Mulden, je 20 ml), 1 Cup, 1 Piping bag mit Sterntülle (8 mm Ø), 1 Wire rack

Preparation steps

Place yeast and warm water in a large bowl to dissolve and stand for 5 minutes.

Gradually add 110g|1 cup flour to the yeast mixture, whisking to combine. Cover and leave to stand in a warm place for 1 hour.

In a large bowl, combine the sugar, 8 tablespoons butter, orange zest and salt. Beat with an electric whisk or mixer at medium speed until light and fluffy.

Add the eggs and beat well, then beat in the yeast mixture.

Gradually add 450g|4 cups flour to the yeast mixture, beating until smooth.

Turn out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), then add the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking. Knead in the cranberries, dried fruits and ginger.

Place the dough in an oiled bowl, turning to coat evenly. Cover and leave to rise in a warm place for 1 hour, until the dough has doubled in size.

Grease 18 muffin tins. Cut 18 strips (6cm x 15cm|2 1/2" x 6") of non-stick baking paper, and line the muffin tins so that the paper extends 7.5cm|3" above the tops of the tins.

Divide the dough between the tins.

10.

Melt the remaining butter and lightly brush the top of each panettone. Sprinkle with almonds. Leave to rise in a warm place for 1 hour, until doubled in size.

11.

Heat the oven to 190°C (170° fan) 375°F gas 5.

12.

Bake for 20-22 minutes, until the tops are lightly browned.

13.

Cool in the tins for 5 minutes, then place on a wire rack to cool completely. Dust with icing sugar just before serving.