French Food Friday - Mini Panettone

 

There is nothing nicer than home made panettone and it is well worth the effort.

I love the rich buttery smell of panettone baking and anything that requires rum soaked fruit at Christmas time gets my vote and as you already know, French Boyfriend loves his rum.

I use my texas muffin tin to make mini panettone and they are just the right size. Last year I ordered a lot of the special panettone cases and I pop them in their cases after removing them from the muffin tin. 

If you do not have any cases, you can use muffin wrappers or wrap a band of pretty festive paper around them and finish with some ribbon.

Mini Panettone

INGREDIENTS

3/4 cup (180 ml) milk

3 egg yolks

2 eggs

1 orange, the finely grated zest only

1 lemon, the finely grated zest only

2 tsp (10 ml) vanilla extract

3 1/4 cups (490 g) unbleached all-purpose flour

1/2 cup (105 g) sugar

1 tbsp instant dry yeast

1 tsp salt

1/2 cup (115 g) unsalted butter, softened

1 1/2 cups (225 g) mixed dried fruit (raisins, cranberries, cherries)

1/4 cup (60 ml) dark rum

PREPARATION

In a bowl, whisk together the milk, egg yolks, eggs, zests and vanilla.

In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.

Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes.

In another bowl, soak the dried fruit in the rum, stirring several times, while the dough is rising (at least 1 hour).

Fold the fruit and rum mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mould or in laege muffin tins. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mould.

With the rack in the middle position, preheat the oven to 350°F (180°C).

Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean.

Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.

bon vendredi ♥♥ Leeann x