Panettone is a yeasted brioche bread, flavoured with citrus peel, studded with dried fruit and baked in a decorative round paper mold. It is a fab snack with a cup of Lavazza coffee for a morning treat.
I used paper cases purchased from a specialty baking equipment store as I bake pannettone to give as gifts at Christmas time and had some left over. You could non-stick baking paper or strong muffin wraps to line 200g food tin cans or use a muffin tin instead. Make sure your 200g food tin cans have been thoroughly cleaned and dried and don't have sharp edges on the top - better to be safe than sorry.
I decided to make a batch of Pannettone as part of the Coffee, Set, Match Challenge being run by Wimbledon sponsors Lavazza and to add an espresso flavour twist I soaked the dried fruit in hot freshly brewed espresso before baking it in the pannettone. Don't soak the candied peel, just soak the dried fruit.
2 free range eggs plus 1 free range egg yolk
1 tsp extract
500 plain flour
2 x 7g sachets easy-bake dried yeast
100g caster sugar
200ml luke warm milk
200g butter, softened
140g mixed dried fruits
100g mixed candied peel
4 Tblsp/60ml freshly brewed espresso
Soak the 140g of mixed dried fruit in hot freshsly brewed espresso until it is lovely and plump having soaked up some espresso. I usually leave the fruit to soak for an hour or so, until the espresso and fruit have cooled completely. Beat the eggs and yolk with the vanilla extract.
If you are making your Pannettone by hand:
Beat the eggs and yolk with the vanilla. In a large bowl, mix the flour, yeast, sugar and ½ tsp salt. Add the warm milk and egg mixture, then beat to a very soft, sticky dough with a wooden spoon. Cover with cling film and leave in a warm place until the dough has doubled in size.
If you are using a Stand Mixer to make your Pannettone (like I do):
Beat the eggs and yolk with the vanilla. Put the flour, yeast, sugar and ½ tsp salt into the bowl of your stand mixer and mix until combined. Make a well in the ingredients and add the warm milk and beaten egg mixture. Use a dough hook to knead the mixture until you have a very soft, sticky dough. Cover with cling film and leave in a warm place until the dough has doubled in size.
Get your paper cases ready on an oven tray or line a muffin tray with large, sturdy muffin wraps. You could also use empty (and thoroughly cleaned and dried) 200g size food tin cans lined with non-stick baking paper. You want the liners to come up well about the top of the muffin tin hole or top of the tin cans.
Knead the butter, soaked fruit and candied peel into the risen dough, preferably with your hands. If you use the dough hook on your stand mixer at this stage it will mush up the dried fruit, knock the dough about too much, and make your pannettone heavy and dense - not all light and lovely as it should/could be.
Cut the dough into 10 equal pieces, or weigh it like I do (OCD, much?!) to make sure the pieces are equal, and put a piece of dough into each prepared liner, tin can or muffin tray hole. Cover the dough again and leave until they are very well risen.
Whilst the dough is rising for a second time, preheat your oven to 190C/170C Fan/Gas Mark 5. Gently brush the top of each mini panettone with milk to glaze them then bake for 25-30 mins until they are lovely and golden.
Eat your pannettone within 2 - 3 days, or alternatively, you can put them in the freezer (well wrapped or in a freezer bag) for up to a month.
|Lovely mini pannettone in it's wrapper, just begging to be eaten!|
|All unwrapped and ready for me to devour it, what a fab mid-morning treat!|
Remember: To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees, or enter the fabulous giveaway online at http://promotion.wimbledon.lavazza.com/
Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.