Wednesday, December 23, 2015

Mini Panetonne

A panetonne is a sweet bread from Milan that is generally made for Christmas.  It has a long drawn proofing, contains lots of dry fruits and orange zest.  It has a cylindrical base and a well risen dome shaped top.  I would not have given a thought to making it considering the process involved and also I did not have the panettone tin. But I watched James Martin in Home Comforts at Christmas, making a mini version in a muffin tin and I thought, why not?  Well here are the results.... pretty good if I should say so.. and also taking into account that I did not have a bread mixer and worked at the dough manually.  Recipe adapted from BBC Food


Butter - 75 gms softened, plus extra for greasing
Candied peel - 50 gms
Dried fruits - 200 gms ( or raisins and sultanas)
Rum - 2 tbsp - you may substitute with orange juice
All spice - 1/2 tsp
Strong white bread flour- 425 gms and extra for dusting
Caster sugar - 60 gms *
Salt - 1 tsp
Fresh yeast - 18 gms ( I used 7 gms of active dry yeast)
Tepid water - 160 ml
Eggs - 2 nos and 1 for egg wash
Orange zest - 1 orange

* I would have liked a little more sugar - depending on the sweetness of the dried fruits - do consider adding another 20-30 gms more

Grease a 12 hole muffin tin with butter
In a bowl mix the candied peel, dried fruit with the rum.  Combine and keep aside.
To another bowl, add flour, sugar, salt.  Use food mixer if you have.  Makes the job so much easier.
Whisk the yeast with a little water in a separate bowl.  Then add it to the flour.
Add the remaining water and the whole egg and beat/knead till it comes together as a dough.

Beat in the butter a little at a time
Add the orange zest.  Continue to beat/knead for 4-5 minutes till the dough is smooth.
Keep it aside covered in a bowl to prove for about an hour or till it has doubled in size.

Knock back the dough.
Sprinkle over the rum-dried fruit mixture and knead the fruit into the dough either in the bowl or on a lightly floured surface.
The dough will be very sticky
Roll into a ball.  Cut 12 equal sized pieces/
Roll each piece into a ball on a lightly floured surface and place one into a muffin hole.
Cover tin with cling film and keep aside for 45 minutes till risen.

Preheat oven to 190 C / 170 C fan
Brush top of risen panettone with the egg wash.  Bake in oven for 18-20 minutes or till golden brown.
Remove from tin and cool on wire rack

Slice.  Enjoy with butter/cream or whatever.

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