Mini Panettone

I heart this cake bread. Smells like heaven. Read the ingredients and you'll know what I mean.

mini panettone

This is my second time around making panettone. (First attempt here). But this time I make it small, so my kids could easily eat it. Recommended recipe if you try to find a simple panettone recipe. Definitely gonna be my favorite recipe.

Panettone (traditional Italian christmas bread)
Source: The Worldwide Gourmet

Ingredients :
- 1 1/2 cakes of fresh baker's yeast (dita-you can use 1 package of instant yeast=11gr)
- 65 ml (1/4 cup) sugar
- 6 tbsp. warm water
- 6 egg yolks
- Finely grated zest of 1 lemon
- A pinch of salt
- 500-750 ml (2-3 cups) flour
- 100 ml (6 tbsp.) diced candied peel
- 100 g (6 tbsp.) + 2 tbsp.butter
- 4 tbsp. sultanas
- 4 tbsp. currants
- 1 tsp. vanilla

Method :
1. Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes;
2. pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar;
3. gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained - the dough should easily come together into a ball;
4. gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic;
5. add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky;
6. place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume;
7. punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary;
8. line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top;
9. cover with buttered paper and let rise again in a warm place for 15 minutes;
10. remove the paper from the top; brush the top with softened butter;

mini panettonemini panettone

11.preheat the oven to 200°C (400° F);
12. place the bread pan on the middle rack of the oven and bake for 10 minutes;
reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy;
13. remove from the oven; remove the paper and let cool for 15 minutes before unmolding.

mini panettone

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