It’s so festive to see Panettones in many bakeries over Christmas and holidays. To me, Panettone is a cross between bread and cake and stollen. Perfect right out of the oven, and for any leftover, you can add jam or butter after toasting. I like that it’s not too dense like fruit cake and not too sweet, but still soft and have the citrus-infused in with the fruits and nuts (almonds & pistachios) in every bite. You can add a variety of dried fruits, such as apricots, currants, cherries, pineapple, mango, etc. What to bake this holiday? Give these mini Panettones a try.
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2/3 cup + 1 tbsp milk
2 tsp vanilla
3 tsp active yeast
4 tbsp sugar
3/4 tsp salt
2 eggs
3 cups flour
1/3 cup orange/lemon peels
3 tbsp sugar + 1 tbsp water
6 tbsp butter
1 tsp orange zest
1 tsp lemon zest
1/3 cup cranberries
1 cup raisin
1/3 cup dates chopped
1 cup nuts (almonds/pistachios)
Christmas by Ikson |
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