Mini Panettone

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Mini Panettone
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Health Score:
5,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
587
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie587 kcal(28 %)
Protein9.42 g(10 %)
Fat22.53 g(19 %)
Carbohydrates87.11 g(58 %)
Sugar added10.06 g(40 %)
Roughage0.21 g(1 %)
Vitamin A225 mg(28,125 %)
Vitamin D0.68 μg(3 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂0.41 mg(37 %)
Niacin4.89 mg(41 %)
Vitamin B₆0.04 mg(3 %)
Folate115.54 μg(39 %)
Pantothenic acid0.41 mg(7 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C0.96 mg(1 %)
Potassium224.91 mg(6 %)
Calcium96.45 mg(10 %)
Magnesium20.18 mg(7 %)
Iron3.7 mg(25 %)
Iodine19.47 μg(10 %)
Zinc0.61 mg(8 %)
Saturated fatty acids12.51 g
Cholesterol107.25 mg
Author of this recipe:
How healthy are the main ingredients?
eggsaltNutmeg

Ingredients

for
10
Ingredients
2
1
1 teaspoon
4 ½ cups
2
quick-rising active dry yeast (7 gram)
½ cup
superfine caster sugar
½ teaspoon
½ teaspoon
grated Nutmeg
cup
warm milk
1 cup
1 cup
mixed Dried Fruit (raisins, sultanas)
1 cup
chopped Candied peel
milk (for brushing)
2 tablespoons
sliced almonds
To decorate

Preparation steps

1.
Beat the eggs and yolk with the vanilla and set aside.
2.
Mix together the flour, yeast, sugar, salt and nutmeg in a mixing bowl. Add the warm milk and egg mixture, and beat to a very soft, sticky dough. Cover with cling film and leave in a warm place until the dough has doubled in size.
3.
Line 10 muffin tins with baking parchment so that the paper comes well above the tins to make a collar.
4.
Work the butter, fruit and peel into the risen dough with your hands. Cut into 10 equal pieces and place a piece into each tin. Cover as before and leave in a warm place until very well risen.
5.
Heat the oven to 190°C (170° fan) 375°F gas 5.
6.
Gently brush the panettone with milk and scatter over the almonds. Bake for 25-30 minutes until golden. Place (in the paper) on a wire rack to cool.
7.
Sift a little icing sugar over the top of each panettone.