EatSmarter exclusive recipe

Mini Panettones

with Dried Cherries
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Mini Panettones

Mini Panettones - Simply sweet: the little Milanese-style yeast cake!

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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h.
Ready in
Calories:
297
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie297 kcal(14 %)
Protein6 g(6 %)
Fat11 g(9 %)
Carbohydrates42 g(28 %)
Sugar added10 g(40 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.5 mg(21 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate41 μg(14 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C14 mg(15 %)
Potassium196 mg(5 %)
Calcium37 mg(4 %)
Magnesium15 mg(5 %)
Iron0.9 mg(6 %)
Iodine3 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.8 g
Uric acid42 mg
Cholesterol51 mg
Development of this recipe:

Ingredients

for
10
Ingredients
½ cup
½ cube
fresh Yeast
1
11 ounces
Spelt flour (type 630)
3 ounces
8 tablespoons
2
2 ounces
Candied lemon (candied peel)
2 ounces
4 ounces
dried cherries
2 teaspoons
Butter (about 10 grams)
1 tablespoon
Preparation

Kitchen utensils

1 Measuring cups, 1 Small pot, 1 Wooden spoon, 1 Cutting board, 1 Fine grater, 1 Kitchen scale, 1 large Mixing bowl, 1 Tablespoon, 1 Hand mixer, 1 Kitchen towel, 10 Oven-proof ramekins (each about 125 ml or 1 muffin tin with 10-12 cups), 1 Pastry brush, 1 Wire rack, 1 optional Tea strainer (for dusting), 1 Nutmeg grater

Preparation steps

1.
Mini Panettones preparation step 1

Heat the milk until lukewarm in a pot. Crumble in the yeast and dissolve while stirring.

2.
Mini Panettones preparation step 2

Rinse the lemon, wipe dry and finely grate the lemon zest. (Save the remaining lemon for another use.)

3.
Mini Panettones preparation step 3

Combine the lemon zest with the flour, sugar, oil, eggs, yeast mixture, salt and freshly grated nutmeg to taste in a large mixing bowl. Beat with the dough hook of a hand mixer until smooth.

4.
Mini Panettones preparation step 4

Add the candied lemon peel, raisins and dried cherries and knead briefly until combined. Cover the dough and let rise in a warm place until doubled in bulk, about 1 hour.

5.
Mini Panettones preparation step 5

Brush 10 oven-proof ramekins (each about 125 ml) (approximately 1/2 cup capacity) or 10 cups of a standard muffin tin with the butter. Knead the dough again briefly, cover and let rise in a warm place for another 15 minutes.

6.
Mini Panettones preparation step 6

Bake the panettones in a preheated oven at 180°C (fan: Level 2: 160°C, gas) (approximately 350°F/convection 325°F) until golden brown and set, about 20 minutes. Remove from oven and allow to cool 10-12 minutes, then remove from the ramekins and let cool completely on a wire rack. Dust with powdered sugar and serve.