Are these Pannetone or mini Panettone:-).Panettone is an yeasted Italian fruit bread cylindrical in shape and has raisins and candied peel in it.I did not have a pannetone mould so tried to bake it with a small cup cake mould.Sarah from Maison Cupcakes challenged us to bake Pannetone for Fresh from the oven November challenge
The original recipe is given by Sarah
I just baked 1/3rd the quantity as given in the original recipe and omitted the eggs. Substituted brown sugar instead of white sugar….The colour was a little darker but tasted extremely good.Try this , you will love it.
All purpose flour 1 cup+1/4 cup
Brown sugar 1/4 cup
Yeast 1/2 tsp
Water 1/4 cup
Butter 2 tbsp
Chocochips 2 tbsp
Candied peel 1 tbsp
Raisins 2 tbsp
Prove the yeast in 1/4 cup of water to which 1/2 tsp of white sugar is added. Keep it in a warm place for it to froth.
Next take the all purpose flour and mix it with the brown sugar in a big bowl and add the yeast mixture to this and knead well.
Add the softened butter to this and continue to knead ill you get a soft pliable dough.Cover with a cloth and keep it aside for 2 hrs for it to rise well.
When it has risen. transfer this to a board and incorporate all the fruits and chocolate chips into this and knead again.
Prepare the tin by greasing and transfer this to a prepared tin.If you knead a cylindrical pannetone, place a cylindrical paper inside you small cake mould(4″). While baking it will rise in that paper cylinder.I baked this amount in two small cup cakes moulds, so it did not rise in the cylindrical paper:-(
Keep it covered (thin cotton cloth) and let it rise for another 1 1/2 hrs
Preheat the oven to 190C
Place these cake tins and bake for 10 minutes.
Now reduce the temperature to 180 C and bake for further 25-30 minutes
Take it out from the oven and let it cool on a wire rack
Serve when completely cooled
The flavours from the raisins are too good to resist:-)
Linking this to Fresh from the oven November challenge