MINI PANETTONE
These fruit-filled breads -- a miniature version of the traditional Italian Christmas favorite -- are baked in brown paper bags slightly smaller than lunch-bag size, which makes them perfect for gift-giving.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 small loaves
Number Of Ingredients 16
Steps:
- To make the sponge, warm a small bowl by rinsing it with hot water. Pour in warm water, and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand until doubled, about 30 minutes.
- Sprinkle remaining package yeast over warm milk. Let stand until dissolved.
- Beat together sugar, eggs, egg yolks, and vanilla. Mix in yeast-milk mixture. Add sponge, and stir until well incorporated.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on high speed for 3 to 4 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zests. Turn dough into an oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours.
- Fold down tops of bags to form a 3-inch cuff. Brush inside and out with melted butter.
- Turn out dough onto a lightly floured board and knead a few times to deflate. Divide dough into three pieces. Roll each into a ball, and drop into prepared bags. Place bags on a baking sheet about 4 inches apart, and cover loosely with plastic wrap. Leave in a warm place to rise until doubled again, about 2 hours.
- Heat oven to 400 degrees. Carefully cut an X in the top of each loaf with oiled scissors. In a small bowl, whisk together the egg yolk and heavy cream to make an egg wash. Brush top of each loaf with egg wash. Place baking sheet in bottom third of oven. After 10 minutes, lower heat to 375 degrees. Bake for 30 more minutes; if tops get too brown while baking, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on a wire rack.
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Junior Reynoso
reynoso-junior@hotmail.comThis recipe is too complicated for the average home baker. I would not recommend it to anyone who is not an experienced baker.
Sunkanmi Ahmad
sahmad31@gmail.comI was disappointed with the results of this recipe. The mini panettone were dry and lacked flavor.
Miriam Nafuna
m38@hotmail.comThese mini panettone are a delicious and easy-to-make treat. I love that they're made with sourdough starter, which gives them a unique flavor.
Philani Mthabela
mthabelaphilani80@gmail.comI've been making panettone for years and this recipe is by far the best I've tried. The mini size is perfect for individual servings.
Jaden Jones
jaden-jones@aol.comThe recipe was easy to follow and the mini panettone turned out beautifully. I would definitely make them again.
Ahmed Hridoy
h_a@hotmail.comI made these mini panettone for a gift exchange and they were a huge hit! Everyone raved about how delicious they were.
Lavlu
lavlu62@yahoo.comI've never had panettone before, but these mini ones were a great introduction. They're sweet and fluffy, with a hint of citrus.
Marvean Hamilton
marvean81@hotmail.comThese mini panettone are a great way to use up leftover sourdough starter. They're also a fun and festive project to do with kids.
Bud Gilbert
gilbertb@gmail.comI was a bit skeptical about making my own panettone, but this recipe proved me wrong. They turned out so light and fluffy, and the flavor was amazing.
Israt Jahan Maliha
malihai@yahoo.comThese mini panettone are the perfect addition to any holiday table. They're festive, delicious, and sure to impress your guests.
Kayla Foust
kfoust@hotmail.comI'm a novice baker and I was able to make these with ease. The recipe was clear and concise, and the results were impressive.
Sohail Shah
shah-s3@gmail.comThese mini panettone came out absolutely perfect! I tried the recipe for a Christmas party and everyone loved them. The texture and flavor were spot on.