Cranberry and Pistachio Mini Panettones | How to make Cranberry and Pistachio Mini PanettonesBy
Cranberry and Pistachio Mini Panettones | How to make Cranberry and Pistachio Mini Panettones (13 likes)
- By Namita Tiwari
Created on 15th Dec 2015
About Cranberry and Pistachio Mini Panettones
Panettone is a yeasted brioche bread, flavored with citrus, studded with dried fruits and nuts, and baked in a decorative round paper mold. Italian immigrants to South America brought this special cake with them, and it has become a beloved part of the Christmas celebration throughout Latin America, traditionally enjoyed with hot chocolate on Christmas eve.
Cranberry and Pistachio Mini Panettones is an aromatic, flavorful and delicious dish which is very much popular in Italian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Cranberry and Pistachio Mini Panettones is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Cranberry and Pistachio Mini Panettones at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 120 minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Cranberry and Pistachio Mini Panettones by Namita Tiwari in step by step with pictures so you can easily learn how to cook the perfect Cranberry and Pistachio Mini Panettones at your home without any difficulties. Cranberry and Pistachio Mini Panettones is one of the representative dishes of Italian which you can serve in any special occasions.
- Prep Time2Hours
- Cook Time25mins
Ingredients to make Cranberry and Pistachio Mini Panettones
- 3 cups all purpose flour
- ½ cup warm water
- ½ cup + 2 tablespoons sugar
- ½ stick (¼ cup) butter
- ¾ cup sliced pistachios
- ½ cup sweetened dried cranberries chopped into small pieces
- ¼ teaspoon salt
- 2 ¼ teaspoons instant dried yeast
- 1 egg
- 1-2 teaspoons oil to coat the bowl or muffin moulds.