Mini Panettone

These days panettone is a big part of Christmas. Every food shop seems to have a huge pile of beautifully packed panettone flown straight from Italy. Since I started making homemade friendly panettone it has also become a family tradition for us.

This year I’ve decided to make mini panettone. After all, what could be more temping and cute than a perfect individual panettone?

This version is chocolate chip as I know that’s the flavour combination that’ll be devoured in this house, but you could easily swap the chocolate for dried fruit or mixed peel for a more traditional vibe.

If you can find proper mini-panettone cases to place in empty tin cans or panettone moulds, then you are luckier than me! I used the tulip type muffin liners placed in a deep muffin tin, which did a pretty good job.

Did you notice the mistletoe and the tag in the photos? Every year we and our neighbours have a mistletoe fairy who mysteriously leaves mistletoe with a tag in our letterboxes. We don’t know who it is, but it’s a lovely festive treat 🙂

Mini Panettone

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 6

250g plain flour

30g caster sugar

1/2 tbsp yeast

1/4 tsp salt

100ml dairy-free milk, warmed to body temperature

25g cup dairy-free margarine, melted

Zest of 1 lemon and 1 clementine

30g cup dairy-free dark chocolate chips

  1. Sift the flour into a bowl.
  2. Stir in the sugar, yeast and salt.
  3. Pour in the warm milk, margarine and zests and bring together to form a smooth and elastic dough.
  4. Knead in the chocolate until they are evenly distributed
  5. Leave in a warm place to double in size.
  6. Knock back and form into a smooth ball. Cut into 4 equal pieces, approximately 75g each
  7. Place in a lined muffin tins.
  8. Leave to rise again until it they’ve grown a lot. An hour in a warm place should be adequate
  9. Brush the top with oat milk and sprinkle with a pearl or chouquette sugar. (if you can’t find that use demerara)
  10. Place in a preheated oven and bake at 180 degrees centigrade fan/190 degrees centigrade non-fan/gas mark 5 for 20-25 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)
  11. Cool

Citrus Panettone

dairy-free, egg-free citrus panettone

Every Christmas the panettone seems more and more popular, with piles of them in pretty boxes stacked up in delis and supermarkets. Year on year, more and more exciting varieties are available. Prosecco flavour seems popular this year, but I’ve gone for a more family friendly citrus theme. We generally prefer a light pannetone to rich and fruity Christmas cakes and puddings, so this year I’ve gone for full on lemon, clementine and candied peel for a zesty panettone which works wonderfully well at tea time, or toasted for breakfast. There’s no time like Christmas for luxury meals at all times of day and night!

The key to his light panettone is a long slow rise, giving a light bready texture which is beautifully scented with lemon and clementine zest and juice and dotted with the zesty candied peel. By all means add some sultanas if you like an added fruity dimension. I’ve topped mine with chouquette sugar but if you don’t have any available, then a sprinkling of granulated would work just as well. It’s best eaten within a few days, so don’t make it too far in advance – we’re going to have to polish off this one and then make another before the big day!

sliced egg-free panettone

 

Citrus Panettone

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan citrus panettone, nut-free

500g plain flour

1/2 cup caster sugar

1 tbsp yeast

1/2 tsp salt

1 cup oat milk, warmed to body temperature

1/4 cup dairy-free spread

Zest of 1 lemon and 2 clementines

1/2 cup of mixed clementine and lemon juice (from the zested fruit)

1/2 cup mixed candied peel

  1. Sift the flour into a big bowl. Stir in the sugar, yeast, zests and salt.
  2. Pour in the warm oat milk, dairy-free spread and citrus juices and bring together to form a smooth and elastic dough.
  3. Knead in the candied peel until it is are evenly distributed. Cover and leave in a warm place to double in size.
  4. Knock back and form into a smooth ball. Place in a greased slightly narrow, tall tin.
  5.  Leave to rise again until it fills the tin. An hour in a warm place should be adequate
  6. Brush the top with oat milk and sprinkle with sugar.dairy-free panettone ready to bake
  7. Place in a preheated oven (190 degrees centigrade/gas mark 5) for 45-50 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)

vegan lemon and clementine panettone

 

Panettone

I have to say that I’m quite pleased with this one. I tried to make a ‘freefrom’ panettone last year with rather disastrous results and had come to the conclusion that it was maybe a step too far. But having had some success with a dairy and egg free brioche, I thought it was  worth giving panettone another go. I’m glad I did – this recipe results in a perfectly authentic tasting and looking panettone, perfect for Christmas (or anytime as it’s so delicious), a bit bready, a bit cakey – yum!

Although my traditional Christmas cake is maturing away, smelling rather delicious, panettone is far more my cup of tea – lighter and more subtle and even the girls didnt object too much to the sultanas inside (for some reason they have a real aversion to sultanas or raisins!). Be warned though that this is homemade and without any preservatives so this panettone won’t last like a shop bought one. Better get eating.

Panettone (dairy-free, egg-free, nut-free, soya-free, sesame-free, peanut-free, vegetarian and vegan)

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  • 500g plain flour
  • 1/2 cup caster sugar
  • 1 tbsp yeast
  • 1/2 tsp salt
  • 1 cup oat milk, warmed to body temperature
  • 1/4 cup dairy-free spread
  • Zest of 1 lemon and 1 clementine
  • 1/3 cup sultanas
  • 1/3 cup candied peel

– Sift the flour into a big bowl.
– Stir in the sugar, yeast and salt.
– Pour in the warm oat milk, dairy-free spread and zests and bring together to form a smooth and elastic dough.
– Knead in the sultanas and candied peel until they are evenly distributed
– Leave in a warm place to double in size.
– Knock back and form into a smooth ball. Place in a greased slightly narrow, tall tin.
– Leave to rise again until it fills the tin. I placed mine in the fridge for this part and it rose to the perfect prove in about 3 hours.
– Brush the top with oat milk and sprinkle with a little granulated sugar.
– Place in a preheated oven (190 degrees centigrade/gas mark 5) for 45-50 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)

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