I’ve been so looking forward to baking my very first panettone! After sharing with you my other sweet recipes and Holidays’ gift ideas, such as the Tuscan Cantuccini, the Chocolate Bites with Pomegranate Seeds and Pistachios, the Soft Chocolate Caramels and the Orange-Almond Macaroons, my own personal highlight is this Italian delicacy, who’s tradition goes back to 500 years ago! There is no Christmas without panettone. Around this time the stores in Italy are filled with these kind of sweet bread loafs.
I belong to those people who don’t like raisins. AT ALL. Which makes it even harder to explain the phenomenon as to why I don’t have the urge to pull them out of a panettone. It must be the combination of all the ingredients that make them taste so good.
My family already started several weeks ago buying the first ones. This year I felt that it was about time to bake something different in addition to the usual ‘Vanillekipferl’. The time felt right to finally make my own panettone. As I don’t have a mould equivalent to the original size, I thought that mini-panettoni would make the perfect alternative.
When I told my mom not to buy so many because I wanted to try baking them myself, she responded: “You wanna make panettone??” She sounded as astonished as if I had just mentioned anything like “Mom, btw..have I told you that I just had pasta out of a can?” Well, I can’t blame her. As typical as this tradition might be, as much as these don’t miss in any Italian household, I have never heard of anyone who has ever baked them at home. I mean, you can buy them literally everywhere, even outside of Italy. So why the effort, right? I guess it’s the same reason why we enjoy cooking and baking in general! That personal touch adds something to it that a bought one just cannot replace. Plus this blogging really got me addicted to cooking and baking even more than I already did! :)
I hope you enjoy this recipe as much as I did! With or without raisins and candied fruit, there is enough for every taste!
Wishing you a wonderful Christmas!! And especially during the holidays let’s not forget to pray for the ones who are less fortunate.
30 g / 1 oz of fresh yeast (alternatively: 3 tsp of dry yeast)
125 ml / 4¼fl oz of milk (lukewarm)
300 g / 10½ oz of flour
a pinch of salt
125 g / 4½ oz of sugar
3 egg yolks
150 g / 5¼ oz of butter (soft)
100 g / 3½ oz of candied fruit (mixed)
50 g / 1¾ oz of almonds (chopped)
60 g / 2 oz of raisins
butter to grease the muffin pan
replace candied fruit and raisins with chocolate chips and almonds
* * * * *
Dissolve the yeast in the lukewarm milk.
In a separate bowl mix flour, salt and 90 g (3¼ oz) of sugar. Pour in the yeast and milk mix, the egg yolks and 100 g (3½ oz) of butter. Knead to a dough. Cover and let it rest for about 1h in a warm place.
Grease the muffin pan with butter and preheat the oven to 175°C / 347°F.
Mix the almonds, candied fruit and raisins (alternatively the almonds and the chocolate chips). Add to the dough and knead again. Separate it into 12 equal parts and place into the muffin cups. Press gently, cover with a kitchen towel and let them rise again for approx. 15 additional minutes.
Top each one with a little butter and sprinkle with the remaining sugar.
Bake for about 20min until golden brown.
Prep Time: approx. 2h
Serves 12 pieces (muffin size)
Adapted from: so isst Italien'(01/2014)