Mini Cranberry Panettones

Name: Mini Cranberry Panettones
Yield: 24 servings (serving size: 1/4 muffin)
Ingredients: 2 packages dry yeast (about 4 1/2 teaspoons); 1 ¼ cups warm water (100° to 110°); 5 ¾ cups all-purpose flour, divided; ¾ cup sugar; 7 tablespoons butter; 1 tablespoon finely chopped fresh orange rind; ½ teaspoon salt; 2 large eggs; 2 ½ cups sweetened dried cranberries; ¼ cup finely chopped crystallized ginger; Cooking spray; 2 tablespoons sliced almonds

6 Ratings
6 Reviews

This classic Italian holiday sweet bread is a cross between a coffee cake and dessert that is now served year-round the world over. Lining the muffin cups with strips of parchment makes it easy to remove the panettones after baking. You can also prepare this recipe in traditional muffin tins for a yield of 18; trim the parchment paper for the muffin cups to 2 1/2 x 6 inches, and shorten the baking time to 20 minutes.

Recipe by Cooking Light December 2004

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Credit: Randy Mayor

Recipe Summary test

Yield:

24 servings (serving size: 1/4 muffin)

Nutrition Info

Directions

Step 1
Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Add to yeast mixture, stirring with a whisk to combine. Cover; let rise in a warm place (85°), free from drafts, 1 hour.

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Step 2
Combine sugar, butter, rind, and salt in a large bowl; beat with a heavy-duty stand mixer at medium speed until light and fluffy (about 3 minutes). Add eggs, beating until combined; beat in yeast mixture. Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Add 4 cups flour to egg mixture, beating at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 3 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Knead in cranberries and ginger until well incorporated.
Step 3
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Step 4
Coat 6 (1-cup) muffin cups with cooking spray. Cut 6 (5 x 12-inch) strips of parchment paper; place paper in muffin cups to extend 3 inches from the top of the muffin cups. Divide dough evenly among the muffin cups. Lightly spray each muffin with cooking spray; sprinkle evenly with nuts. Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
Step 5
While muffins rise, preheat the oven to 375°.
Step 6
After muffins have doubled in size, bake at 375° for 25 minutes or until muffins are lightly browned.

Nutrition Facts

Per Serving:

219 calories; calories from fat 18%; fat 4.5g; saturated fat 2.3g; mono fat 1.2g; poly fat 0.5g; protein 4g; carbohydrates 42.6g; fiber 1.7g; cholesterol 26mg; iron 1.7mg; sodium 81mg; calcium 14mg.

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canbeabaker

11/18/2013

I love this recipe and one friend who studied at Le Cordon Bleu said they were marvelous. I have always made the smaller size muffins (18 count) and left off the almonds. They fall off before anyone can eat them. Today I made a 1 1/2 oz. size for an upcoming buffet (count 42). The muffins are too large for a 2 or 3 bite appetizer. I will try icing with a confectioner's sugar and orange juice mixture that should finish the size off nicely.

SallyM

01/11/2011

I like this recipe. I've made it three times now and I give it away for Christmas. That said, recipe seekers should know that the texture of this bread is not like that found in the boxed imported Panettones found on sale during the holiday season. Anyone who is hoping for something similar needs to pass on this recipe.

carolsuich

12/29/2010

I make this reciepe at holiday time 3-4 times. I have given this out as gifts for years now, friends, teachers at school and co-workers. It is great sliced and toasted with a little butter. Our family holiday favorite. Worth the effort in making!

portland

03/31/2010

this recipe was so easy to make and the taste is excellent. i had a problem with the almonds adhering to the top, next time i will try an egg wash to see if that works better.

Xtal74

12/08/2009

I love this recipe, and am making it for Christmas gifts for the second year in a row - it got rave reviews last year. It definitely is time-consuming; I set aside the better part of a day to be at home, though I am not working the whole time. I make it just as written, though I like the other reviewers' substitution ideas....maybe next year!

fuzzycat

01/01/2009

One of the best panettones I have ever eaten! Delicious and delicate though it did take a lot of effort to make. I found them to be more tender and lighter if reheated for 30 seconds in the microwave before serving.

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Mini Cranberry Panettones

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Mini Cranberry Panettones

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Mini Cranberry Panettones

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Mini Cranberry Panettones