Mini Panettone Recipe (2024)

FAQs

How do you serve mini panettone? ›

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.

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.

Panettone tends to be a little more expensive than most other baked goods, mainly due to the amount of time that goes into making each one. A traditional panettone is usually a lengthy procedure, however, a cheap mass-produced alternative will take shortcuts in the baking process which will be reflected in its taste.

The butter adds an extra layer of richness to the already rich and indulgent bread. With a drink: In Italy, it's not uncommon to enjoy a slice of panettone alongside a cup of coffee or tea, or a sweet wine like Vin Santo.

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.

It has a texture akin to sandwich bread, in that when you compress it between your fingers it can be molded into Play-Doh-esque forms. It's porous and slightly sour, a flavor it derives from the intense fermenting process it undergoes before it hits the oven. It is labor-intensive and prohibitively difficult to bake.

While no sourdough baking processes can be considered “simple”, panettone is definitely takes complications to the extreme, with an unusual levain maintenance method (“pasta madre”, or mother dough), two dough builds (the “primo” and “secondo impastos”), and the necessity for exacting temperature and pH control ...

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.

Artisanal panettone will have higher amounts of yolks and butter without emulsifiers or preservatives. They will contain real vanilla beans and not the cheaper vanillin. The fruit will be high quality candied citrus (not only orange, but often also pricier citron) and not industrial candied citrus with sulfur dioxide.

Why is my panettone dough sticky? ›

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

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.

It's common to serve it with a sweet wine and an accompaniment of something rich and creamy, perhaps based on mascarpone (with egg yolks, as used in tiramisu), plus dried or candied fruits. Ice cream, jelly, custard, hot or cold sauces and some fruits make panettone a delicious pudding.

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!

Toasted with sweet topping

Perhaps our favourite combination must be freshly toasted panettone topped with a decadent, sweet topping. For example, thickly spread with rich Piemontese chocolate & hazelnut spread or simply buttered and sprinkled with cinnamon sugar for a festive twist.

Storing: Keep your panettone in a dry and cool place (54-65°F), away from direct sunlight. This is especially important if you have purchased a panettone with a glaze; they will be extremely sensitive to heat and light. After slicing, store the remaining inside of the cellophane bag that it was originally wrapped in.

The most classic panettone pairing of all? Italians enjoy this cake most often with a cappuccino in the morning for breakfast or with an espresso in the afternoon as a dessert.