Quick & Easy

Baby panettone

Make this delicious Italian specialty your new Christmas staple.
baby panettone
6 Item
2H 40M
30M
3H 10M

Ingredients

Method

1.Chop butter finely; place in small bowl, stand at room temperature until soft.
2.Meanwhile, combine fruit and marsala in small bowl; stand 30 minutes.
3.Combine yeast, milk and sugar in small bowl; cover, stand in warm place about 10 minutes or until frothy.
4.Sift flour, extra sugar and salt into large bowl; stir in yeast mixture, butter, vanilla, eggs, egg yolks and fruit mixture. Beat vigorously with a wooden spoon about 5 minutes. (Mixture will be soft, but will become elastic and start to leave the side of bowl). Cover bowl; stand in a warm place about 1 hour or until dough has doubled in size.
5.Preheat oven to 200°C/400°F. Line 6-hole (¾-cup/180ml) texas muffin pan with paper cases or 15cm (6-inch) squares of baking paper.
6.Beat dough again with a wooden spoon for 5 minutes. Spoon mixture evenly into paper cases. Stand in warm place about 1 hour or until doubled in size.
7.Brush panettone tops with lightly beaten extra egg. Bake panettone about 30 minutes or until they sound hollow when tapped with fingertips. Stand panettone in pans 5 minutes, before turning, top-side up, onto wire racks to cool.

Panettone will keep in an airtight container, at room temperature for up to 5 days. Freeze panettone for up to 3 months. If you prefer, you can make one large panettone. Bake it in a greased and lined deep 20cm (8-inch) cake pan at 200°C/400°F for about 1 hour. Bring the lining paper 5cm (2-inches) above the side of the pan to protect the top of the panettone from over-browning.

Note

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