The glazed little panettone will make you fall in love with their softness and hazelnut glaze, alternatively, you can use almonds.
The glazed little panettone are also ideal as a placeholder, so each guest can take one home and enjoy it the next day for breakfast.
The recipe is from my dear blogger friend Paola from the blog in cucina di Paola whom I thank very much for introducing me to this recipe.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 12 little panettone about 3.5 oz each
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the glazed little panettone:
- 2/3 cup Manitoba flour
- 1 3/4 tsp dry yeast
- 1/6 cup water (at room temperature)
- 7.4 oz water (at room temperature)
- 2/3 cup granulated sugar
- 2 7/8 cup Manitoba flour
- 1/2 cup butter (softened)
- 3 medium egg yolks (at room temperature)
- 1 lemon (grated zest)
- 1 pinch fine salt
- 1 packet vanillin
- 7 oz mixed raisins and candied fruit
- 1/2 cup powdered sugar
- 1/4 cup toasted hazelnuts
- 1/4 cup cornstarch
- 1 1/4 oz egg white
- as needed sugar granules
- as needed toasted hazelnuts (coarsely chopped)
Tools for the glazed little panettone:
- 12 Molds
- 1 Stand Mixer
- 1 Bowl
Steps for preparing and baking the little panettone:
First, prepare the pre-ferment by mixing flour, water, and yeast and let it rise for 60 minutes.
After 60 minutes, place the pre-ferment, flour, granulated sugar, and water into the stand mixer and start it. Then add the softened butter, yolks, grated lemon zest, and a pinch of salt.
Knead well until the mixture is elastic, about 10 minutes, using the hook.
Transfer the dough to a lightly floured board, form a ball by folding the dough over itself, place it in a bowl, and let it rise for 2 hours covered with plastic wrap; you can let it rise in the oven with just the light on.
After two hours or until it has doubled in volume, add the candied fruits and raisins soaked in rum and then floured.
Divide the dough into 12 equal parts (about 3.5 oz each) and form balls for each piece of dough, tucking the edges underneath.
Now place the balls in panettone or muffin molds and let them rise until they double in volume inside the oven with the light on.
Once risen, leave them outside the oven for 30 minutes so that a skin forms on the surface of the little panettone.
Meanwhile, prepare the glaze by blending the hazelnuts with powdered sugar, egg white, and cornstarch, place the mixture in the fridge for 1 hour.
On each little panettone, place the glaze on top with a spoon or syringe, decorate with sugar granules and hazelnuts.
Alternatively, use toasted almonds instead of hazelnuts.
Cook in a static oven at 375°F for 5 minutes, then lower to 350°F for 20-25 minutes.
Let the glazed little panettone cool, store them in an airtight container.
