Name: Cranberry and Pistachio Mini Panettones recipe by Namita Tiwari at BetterButter
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 4
Ingredients: 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.

ABOUT Cranberry and Pistachio Mini Panettones RECIPE

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.

Ingredients Serving: 4

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.

Instructions

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.
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.
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.
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.
Once it reaches this stage, add sliced pistachios and cranberries.
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.)
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.
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.
Preheat the oven to 190 degrees C.
Bake for 25 minutes or until the muffins turn golden brown.
Remove from the oven and remove from the tray/bowls after 10 minutes.

Similar Recipes