Mini Cranberry Panettones
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 4 1/2 teaspoon s dry yeast -- (2 pkgs)
- Muffin
- 2 larg e eggs
- 1/ 4 cu p crystallized ginger -- finely chopped cooking spray
- 2 tablespoon s sliced almonds
- 2 1/2 cup s sweetened dried cranberries
- 1 tablespoo n orange rind -- fresh, finely chopped
- 1 1/4 cup s warm water -- 100 - 110 deg
- Cut
- 5 3/4 cup s all-purpose flour -- divided
- 3/ 4 cu p sugar
- 7 tablespoon s butter
- 1/ 2 teaspoo n salt
Contains
GlutenEggsMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Add to yeast mixture, stirring with a whisk to combine. Cover; let rise in a warm place (85F), free from drafts, 1 hour.
- Combine sugar, butter, rind, and salt in a large bowl; beat with a heavy-duty stand mixer at medium speed until light and fluffy (about 3 minutes). Add eggs, beating until combined; beat in yeast mixture. Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Add 4 cups flour to egg mixture, beating at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 3 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Knead in cranberries and ginger until well incorporated.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.
- Coat 6 (1-cup) muffin cups with cooking spray. Cut 6 (5 x 12-inch) strips of parchment paper; place paper in muffin cups to extend 3 inches from the top of the muffin cups. Divide dough evenly among the muffin cups. Lightly spray each muffin with cooking spray; sprinkle evenly with nuts. Let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size.
- While muffins rise, preheat the oven to 375F.
- After muffins have doubled in size, bake at 375F for 25 minutes or until muffins are lightly browned.
- Yield 24 servings (serving size: 1/4 muffin)
- "Cooling Light, Dec 2004"
Plating
Cookware for this recipe
-
Mixing bowl
-
Whisk
-
Electric mixer
-
Chef's knife
-
Cutting board
-
Wooden spoon
-
Measuring jug