Mini Panettone Recipe (2024)

FAQs

What is the secret of 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.

This recipe works best with high gluten flour or normal bread flour modified with added vital wheat gluten. It is available on some stores and online too. But, I used King Arthur bread flour (12.7% gluten) and added some Fairhavan Mill 00 pizza flour. 00 Pizza flour has a very fine granule and high gluten percentage.

Simply slice it into narrow pieces and serve it with cups of your favorite coffee, by itself or with other breakfast foods. Some people like to dip their panettone into their coffee before eating it. If this sounds good to you, give it a try!

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 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.

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.

If you've controlled temperature and you've controlled leavening, you should be on a proper course. The only other thing you want to think about is the ambient temperature of the room. If it's cold in your house, your dough will be sluggish, so you'll want to find a warm spot for it to rise.

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.

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

Do you eat panettone with coffee? ›

Traditionally, Italians will eat panettone for breakfast alongside coffee, however there are a multitude of ways it can be served. So, we've devised a list of our favourite preparation methods & pairings to elevate your Christmas panettone eating experience to the next level.

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.

Panettone is Hung Upside Down After Baking

Once traditional panettone is finished baking, it is flipped upside down until it's completely cool. This eye-catching technique prevents the bread from falling in on itself and keeps the soft and fluffy texture.

The presence of eggs and butter helps to keep the bread soft and prevents it from drying out quickly, allowing it to last longer [2]. Dried fruit and candied peel: Traditional panettone is often filled with dried fruit and candied orange or lemon peel.

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.

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.