Go Back
Print Recipe

Mini Christmas Panettones

Prep Time40 minutes
Cook Time40 minutes
Resting Time:8 hours 45 minutes
Total Time10 hours 5 minutes
Course: Breakfast, Dessert
Cuisine: Italian
Keyword: bread, cake, christmasdessert, holidaydessert, panettones, sweetbread
Servings: 8 Mini Panettones

Equipment

  • 8 Panettone molds (2.75" W x 2.35" H)

Ingredients

For the Dough

  • 3 cups all purpose flour
  • 1/2 cup water -- microwave to 40 seconds to make sure its warm but not too hot that it would kill the yeast
  • 3/5 tbsp instant yeast
  • 3 eggs
  • 1/5 cup granulated sugar
  • 1 orange grated zest
  • 1 tsp Nature's Flavors Vanilla Extract -- the link to purchase this extract can be found under 'Instructions'
  • 1 tsp salt
  • 8 tbsp rtp butter -- for the dough
  • 4 tsp cold butter -- to top the Panettones before baking

For the Filling

  • 1/2 cup golden raisins
  • 1/2 cup sliced dried fruits -- apricots and/or cranberries work great
  • 1/4 cup orange juice

Instructions

Day 1 - Prepare the Filling

  • In a medium bowl, mix the raisins, dried fruit and orange juice. Cover with plastic wrap and refrigerate overnight.

Day 1 - Make the Dough

  • In a bowl fitted with a whisk attachment, mix the instant yeast and water and set aside for 5 minutes. Then, add 3/5 of the all purpose flour and mix slowly until a thick batter forms.
  • Cover the bowl with a plastic wrap and let rise in a warm environment for 45 minutes.
    Note: To create a warm environment, preheat your oven to 180° F and turn it off once preheated. Then, place your bowl inside the oven and leave the oven door slightly open.
  • Once the starter dough has risen, add the eggs one at a time and mix after each addition.
  • Then, add the sugar, orange zest and Nature's Flavors Vanilla Extract and mix until combined
    Purchase Nature’s Flavors Vanilla Extract from here: https://www.naturesflavors.com/products/vanilla-flavor-concentrate-vanilla-extract-organic
  • Next, switch to a dough hook attachment and gradually add the remaining flour and knead the dough for 8 to 10 minutes.
  • Then, add the 8 tbsp butter and continue to knead until the dough is sticky, stretchy and just starts to pull away from the sides of the bowl. If too sticky, add a tsp of flour at a time. Do not over add flour at this stage as that will result in a less softer Panettone.
  • Brush the sides of the bowl and the top of the dough with olive oil, cover the bowl in plastic wrap and let rise in the refrigerator overnight (approx. 8 to 10 hours)

Day 2 - Prepare to Bake

  • Place 8 mini Panettone molds (2.75" W x 2.35" H) on a baking sheet lined with parchment paper.
  • The next day, your dough should be doubled in size. Next, drain the dried fruit and raisins mixture and gently knead them into the dough.
  • Divide dough into 8 equal sections. Gently shape each into a ball.
  • Place the dough balls inside the Panettone molds. Cover with plastic wrap and let rise for 1.5 hours in a warm environment. The dough should almost double in size and reach closer to the surface of the mold.
    Note: To create a warm environment, preheat your oven to 180° F and turn it off once preheated. Then, place your bowl inside the oven and leave the oven door slightly open.
  • Preheat the oven to 370° F.
  • Once each Panettone has risen closer to the surface, top each a with a little bit of cold butter.
  • Then, bring down the oven temperature to 325° F. Bake the Panettones for 30 minutes.
  • After 30 minutes, cover the Panettones with aluminum foil and bake again for another 35 to 40 minutes until browned.
  • Let cool and enjoy with a cup of coffee or tea!