Now I didn’t love Panettone, until I had a good one, I think this is because I hate candied peel, and most seem to be full of it, but when the balance is right Panettone is a delicious treat and I can forgive a bit of peel (however I have left it completely out of my recipe). These mini Panettone’s are on my list of home- made goodies I will be giving to family and friends this Christmas and is pretty much a store cupboard recipe.
I used silicone rumbarba moulds bought from Habitat called poppy. I wanted a traditional scalloped shape to my Panettone in a mini form. You can easily use muffin tins or the recipe makes and large Panettone in an 8inch spring form cake tin, in both cases line with grease proof paper and brush the tops with egg and milk wash before baking. A large Panettone may need 10 minutes adding to it’s baking time.
Sunflower oil for greasing
125g dried mixed fruit
grated zest of 1 lemon
grated zest of 1 orange
1 tbsp Grand Marnier
125ml of milk
1 level tbsp active dried yeast
50g caster sugar
450g strong white bread flour
1 large egg + 1 egg yolk beaten
2tsp vanilla extract
75g butter, softened
Put the fruit in a bowl and cover with boiling water leave to soak while you make the dough
Heat the milk until warm to touch, remove from the heat and add the yeast and 1 tsp of the sugar, mix well and leave to activate about 5 minuets, the mixture will form a thick foam on top.
In a large mixing bowl add the flour remaining sugar and salt. Make a well in the centre, add the milk and yeast mixture, beaten egg, honey, vanilla, Grand Marnier and butter mix first with a wooden spoon to bring together, and the with your hands to form a smooth soft dough mix for about 5 minuets.
Drain the fruit and pat dry with kitchen paper, add to the dough along with the lemon and orange zest, mix through the dough until well distributed, turn the dough out on to a floured work surface and knead for 1 minute, shape in to a ball place back in the mixing bowl cover with cling film and leave to rise in a warm place of 40 minutes or until doubled in size.
When risen turn out on to a floured work surface and knead again for 1 minute divide up and place into the tins cover with oiled cling film and leave to rise of 1-1 1/2 hours in a warm place. Per heat oven to 170 c 325F gas 3
Bake in the bottom third of the oven for 30 minutes.
Leave to cool in the tins for 5 minutes, turn out on to a wire rack to cool completely.
Wrap in cellophane and ribbon for great homemade gifts.