Mini Panettone Recipe (2024)

FAQs

How do you serve mini panettone? ›

Tear, share & dip

A little messier and a definite favourite for i bambini (children) is to tear long strips of panettone directly from the main body of the loaf and to dip into a glass of milk or a cup of rich and creamy cioccolata calda or Italian hot chocolate.

It seems that your Italian 00 or Canadian flour suits this best. For Panettone, it will undergo a lengthy, 2 day fermentation process with a sourdough starter. 1st fermentation will take around 13 to 14 hours, whereby more flour and eggs, etc..... will be added and it will undergo a further 10 hour fermentation.

Making an artisan panettone takes days of careful work. Here's why it's worth it. It's been called the Mount Everest of holiday baking, considered by bakers to be the most difficult baked good to perfect. Most bakers don't even try, unless they're driven by personal obsession or family destiny.

The cost of Panettone is a reflection of the quality of the ingredients, the labour-intensive process and the craftmanship that goes into creating this most loved treat.

You SHOULD NOT serve Panettone hot, just slightly warm it up to activate its orangy flavor. The right temperature to serve it is about 25°C-77°F. Slice Panettone using a serrated knife for bread. Serve it with my Panettone Frosting and Italian Prosecco wine in a flute glass!

Essential to a good panettone is mature sourdough starter, which gives bread its unique character, and distinguishes one baker from another. “If you want something special, you will cultivate your own yeast,” says Li, who has been nurturing his starter for 15 years. “It's like cheese or winemaking.”

The Bite/N mixers are perfect for particularly hydrated types of dough that are used to make baguettes, sliced bread, and breadsticks, for example, but also pastries such as croissants, panettone, and brioches.

Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. But it's not an easy yeast to work with: you need time and patience to master it.

Due to the delicate structure of the dough, which consists mainly of eggs, butter, and sugar, we hang them upside down immediately after baking so the starches can set as they cool. This prevents them from collapsing, which is also why the are so soft and fluffy!

The dimensions should be around 13,5 cm / 5.3 inch diameter and a height of 9.5 cm / 3.7 inch. Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up after baking.

Do you put butter on panettone? ›

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

Fat also keeps bread from staling too quickly—the fattier the bread, the slower its decay. Breads like focaccia, brioche, or panettone, made with large amounts of oil and butter, tend to have a longer shelf life.

Tall, golden, enriched brioche-like bread that can be plain or with dried fruits and candied citrus peel, panettone has become a Christmas staple throughout much of the world. Panettone and variations are also traditionally enjoyed at New Year and on Twelfth Night.

Heat oven to 190C/170C fan/gas 5. Gently brush the panettone with milk, scatter over the almonds and bake for 25-30 mins until golden. Eat within 3 days, or freeze for up to 6 weeks.