Cranberry and Pistachio Mini Panettones | How to make Cranberry and Pistachio Mini Panettones

By Namita Tiwari  |  15th Dec 2015  |  
4.0 from 1 review Rate It!
  • Cranberry and Pistachio Mini Panettones, How to make Cranberry and Pistachio Mini Panettones
Cranberry and Pistachio Mini Panettonesby Namita Tiwari
  • Prep Time

    2

    Hours
  • Cook Time

    25

    mins
  • Serves

    4

    People

25

1





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, a deliciously finger licking recipe to treat your family and friends. This recipe of Cranberry and Pistachio Mini Panettones by Namita Tiwari will definitely help you in its preparation. The Cranberry and Pistachio Mini Panettones can be prepared within 120 minutes. The time taken for cooking Cranberry and Pistachio Mini Panettones is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Cranberry and Pistachio Mini Panettones step by step. The detailed explanation makes Cranberry and Pistachio Mini Panettones so simple and easy that even beginners can try it out. The recipe for Cranberry and Pistachio Mini Panettones can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Cranberry and Pistachio Mini Panettones from BetterButter.

Cranberry and Pistachio Mini Panettones

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.

How to make Cranberry and Pistachio Mini Panettones

  1. Dissolve yeast in warm water in a large bowl. Add 1 cup flour stirring continuously till well combined. Cover and keep in warm place to rise for 1 hour.
  2. In another bowl, combine butter, sugar and salt. Beat well. Add an egg and beat till well combined. Add the flour and yeast mixture and another 1 cup all purpose flour and mix well.
  3. At this point, you can transfer the mixture to a kneading plate and use your hands for kneading. Keep adding 1 tablespoon of all purpose flour while kneading as the dough will be very sticky.
  4. You can even oil your hands to prevent the dough from sticking to your hands. Keep adding the remaining flour while kneading. Gradually the dough will become manageable, smooth and elastic.
  5. Once it reaches this stage, add sliced pistachios and cranberries.
  6. Place dough in a large bowl coated with oil; turn the dough so that it is coated with oil. Cover and let it rise for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  7. Coat 8 muffin moulds (I used 8 equal size steel bowls) with oil. Divide dough equally among the muffin cups/bowls. Place dough in the oiled bowl.
  8. Make another batch of small size balls of the dough and place on top of each muffin. Sprinkle some pistachios on top. Cover and leave to rise for 1 hour or until doubled in size.
  9. Preheat the oven to 190 degrees C.
  10. Bake for 25 minutes or until the muffins turn golden brown.
  11. Remove from the oven and remove from the tray/bowls after 10 minutes.

Reviews for Cranberry and Pistachio Mini Panettones (1)

Bindiya Sharma2 years ago

Would love these with my morning cup of tea..delicious!
Reply