Mini Panettone Recipe (2024)

FAQs

How do you eat mini panettone? ›

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.

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.

Panettone mold substitutes are abundant. You can use used unlined tin cans, about 4-5 inches in diameter and 5-7 inches in height. If you use cans, do not remove the bottoms, otherwise the dough will proof and bake out from both ends. You can also use 6-inch cheesecake pans, which I use most of the time.

Due to the delicate structure of the dough, which consists mainly of eggs, butter, and sugar, we hang them upside down immediately after baking so the starches can set as they cool. This prevents them from collapsing, which is also why the are so soft and fluffy!

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 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 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.

Ever since the Middle Ages locals in Lombardy liked to celebrate Christmas with richer, more lavish breads made with premium wheat not typically eaten every day. These breads were larger, hence another likely origin of the name “panettone”, which in Italian also means “big bread”.

What is a panettone without fruit called? ›

Luxury Panettone without Candied Fruit (Pandoro)

Panettone molds can be found in specialty cooking equipment stores, or can be ordered online. If you cannot find them you can use a regular 8 inch cake pan, and a sheet of parchment paper.

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!

Traditionally, it is enjoyed post the Christmas Eve meal or on Christmas morning. Families gather around, often pairing slices of this sweet bread with a glass of sparkling wine like Prosecco or a sweet wine like Moscato d'Asti. Some even dip it in a luxurious zabaglione, a creamy and frothy wine-based custard.

For example, thickly spread with rich Piemontese chocolate & hazelnut spread or simply buttered and sprinkled with cinnamon sugar for a festive twist. Other Italian speciality spreads such as crema al caffé (coffee cream) and crema di pistachio (pistachio cream) are also luxurious toppings ideal for toasted panettone.

Finally, you carefully but swiftly remove the panettone from the oven, insert skewers (such as these) at the base of the mold (if you didn't insert them before proofing), flip, and hang the loaf upside down to cool for no fewer than 11 hours before cutting it open.