I was reading online the other day that they are several legends behind the origins of panettone. I always like to know more and especially where has everything started when making my all time favorite recipes. So, apparently, there was a Milanese baker, his name was Toni, who fell in love with a beautiful woman who walked past his bakery every day. In an attempt to make her come inside the bakery and win over her affection, he spent months creating the perfect vanilla-perfumed loaf that he called Pan di Toni – Toni’s bread. Well, I didn’t find out if he did win her heart, but I would imagine so…there is no woman who can resist a Panettone 🙂
As you have guessed, today I baked mini Panettone. I have seen and tried so many alternatives to the traditional dried fruit and vanilla, like chocolate, coffee and so on….But I will always choose a classic Panettone over anything else. Why Mini Panettone? Because you don’t have to share them with anyone! These individual mini panettone are the perfect size when you want one all for yourself.
Rich, moist and full of candied orange and raisins, served hot or cold…it is so delicious! To bake them, you will need some tall muffin pans, like Texas Muffin Pan or 6 inch Loose Base Panettone Pan . I bought this 6 Cup Muffin Pan last week and it is really great for its price!
Now, this recipe is a treat, not an easy one, definitely not a difficult one either….just doesn’t fall into easy and quick category. But it has so worth it!!!! The prep time is almost 2 hours and a half and baking time 40 minutes…so almost 3 hours and a half in total for 10 amazingly moist and fluffy mini Panettone!
Once your mini Panettone is thoroughly cooled, place in a large plastic bag or container and it will keep quite well maybe for a week. At first the panettone is moist and tender but after a day or two it becomes a little dry if it’s not kept in a plastic bag.
- 1 tbsp dried active baking yeast
- 225ml water
- ⅓ cup sugar
- 2 eggs
- 3 &1/2 cup all purpose flour
- 1 tbsp rum
- ⅓ cup raisins
- ⅓ cup candied citrus peels, chopped
- some melted butter
- icing sugar, for dusting, if preferred
- Combine yeast, water and sugar in a bowl. Cover and leave to stand for 10 minutes or until foamy.
- Add the eggs to the flour, mix to combine. Slowly add the liquid mixture until a manageable dough forms. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding a bit of flour if necessary, until the dough is soft and pliable but not sticky.
- Place dough in a large and lightly floured bowl. Cover and leave to rise in a warm place until doubled in size, about 1 - 1.5 hours. Meanwhile, in a small bowl, mix the dried fruits with rum.
- Once the dough has risen, tip onto a floured surface. Knead for a minute or so, then start to knead in the dried fruits until evenly distributed. Form the dough into a smooth ball, then divide into equal size of 10. Line your pans/ molds with large panettone paper molds and place each small dough into a panettone casing. Cover loosely with cling film and leave to rise for 1 hour in a warm place until the dough rise above the pan. Meanwhile, preheat the oven to 390F/ 200C.
- Place your mini panettone in the oven and bake for 10 minutes. Reduce the heat to 350F/180C and bake for another 10 minutes. Reduce the heat again to 325F/160C and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean. You may need to cover the top with foil after 20 minutes to prevent it browning too much.
- Brush some melted butter after removing the panettone from the oven. Then, cool completely on a wire rack. Dust with icing sugar, if preferred.