Mini Panettone

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Mini Panettone
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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

Ingredients

for
10
Ingredients
2 eggs
1 egg yolk
1 teaspoon vanilla extract
4 ½ cups all-purpose flour
2 quick-rising active dry yeast (7 gram)
½ cup superfine caster sugar
½ teaspoon salt
½ teaspoon grated Nutmeg
cup warm milk
1 cup butter
1 cup mixed Dried Fruit (raisins, sultanas)
1 cup chopped Candied fruit
milk (for brushing)
2 tablespoons sliced almonds
To decorate
powdered sugar
How healthy are the main ingredients?
almondeggsaltNutmeg

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.