The simple mini panettone, without icing, ideal for children or as a placeholder for the Christmas table, and at the end of the meal, our guests can take it home with a nice greeting card inside a transparent plastic bag, you will amaze your guests
The preparation is very quick and perfect even for those less experienced in rising.
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10 mini panettones of 100 grams each
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the simple mini panettone:
- 4 cups Manitoba flour
- 3.5 tbsp butter (at room temperature)
- 1.25 cups lukewarm milk
- 1.5 tsp active dry yeast
- 1 pinch fine salt
- 0.4 cups granulated sugar
- 1.75 oz sultanas
- 1.75 oz mixed candied fruits
- as needed whole milk (for brushing the mini panettone.)
- 1 knob of butter (to put on top of the mini panettone)
Tools for the simple mini panettone:
- 1 Stand Mixer
- 10 Molds
- 1 Bowl
Steps for Preparing and Baking the Mini Panettone:
Put the dry yeast in a bowl with 2 teaspoons of sugar (taken from the total amount) and add 3.5 oz of lukewarm milk, stir well and let it rest until it forms a foam.
In the stand mixer or a large bowl, put the flour, add the yeast, the remaining milk, sugar, and salt.
When the ingredients begin to come together, gradually add the soft butter, adding more only after it is absorbed by the mixture.
Knead everything until you get a smooth and compact ball (about 5 minutes of kneading), add the sultanas (previously soaked in warm water and then well dried) and mixed candied fruits, and knead again until they are completely incorporated into the mixture.
Put the mixture in a bowl covered with plastic wrap, let it rise until doubled (you can also put the bowl in the oven with only the light on to shorten the rising time).
When the dough has doubled, take pieces of approximately 100 grams and place them in panettone molds (if you can’t find them, muffin molds will work fine), make a cross-cut on the panettone, open the four points slightly, and place a little butter inside.
Brush the simple mini panettone with lukewarm milk and let them rise for another 30/40 minutes.
Bake the simple mini panettone in a preheated oven at 356°F for 20/25 minutes, if you see they tend to darken too much, cover them with a sheet of aluminum foil.
Let them cool before consuming, it is recommended to store them in a well-sealed plastic bag, otherwise the dough tends to dry out too much.
Tips:
If you prefer to ice them: in the mixer put 0.8 oz of toasted almonds, 1.6 oz of powdered sugar, 0.8 oz of corn starch, and 0.8 oz of egg white, blend well, refrigerate for 1 hour and then spread the mixture on the mini panettone before putting them in the oven, decorate with toasted almonds.
