Mini Panettone
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 4hrs 10mins
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- Serves
- 16
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- Calories
- 254
Miniature versions of the classic Italian sweetbread, bursting with rum soaked raisins and festive flavours, the perfect size for gifting!
recipe updated Jan 2, 2024
Ingredients
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- Water
- 150 g
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- Egg
- 4
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- Lemon
- 1
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- Orange
- 1
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- Candied citrus peel
- 100 g
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- Unsalted butter
- 100 g
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- Dark rum
- 150 g
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- Raisins
- 80 g
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- Dried yeast
- 7 g
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- All purpose flour
- 500 g
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- Caster sugar
- 100 g
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- Vanilla sugar
- 10 g
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- Fine sea salt
- 1 ½ teaspoons
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- Icing sugar
- as needed
Tools
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Oven
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Chef Patissier XL
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Medium bowl
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Skewer
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Panettone case - 5 cm dia x 7 cm h
Step preview
- Add the ingredients into the warming bowl, fit the splashguard
- Heat - 10 minutes, heat setting 6, speed Off
- Transfer into a medium bowl and set aside
- Clean the warming bowl and fit the Dough Tool
- Add the ingredients into the warming bowl, fit the splashguard
- Knead - 5 minutes, speed 2
- Gradually add butter while the machine is running and knead - 5 minutes, speed 2
- Add the content of the medium bowl
- Knead – 5 minutes, speed 2
- Remove the Dough Tool and the splashguard
- Prove - 1 hour, heat setting 2, speed Off
- Transfer the dough on a lightly floured work surface and divide into 16 equal pieces
- Gently pull the edges into the centre of each piece of dough and form a balls
- Cover with a tea towel and let rest - 10 minutes
- Place the formed dough in the individual cases
- Prove until doubled – 2 hours
- Preheat the oven - 200ºC
- Brush the dough with beaten egg and place in the oven
- Bake until hollow-sounding when tapped – 16 minutes, 200ºC
- Remove the cakes from the oven and insert skewers through the base of panettones
- Suspend upside down to cool, stopping the dough from collapsing
- Dust each panettone with icing sugar
- Serve