I can't wait to have these mini panettone for breakfast on Christmas morning with a big cup of coffee or tea. Since we usually have a large Christmas lunch we typically do not eat much for breakfast. These mini panettone will be the perfect festive treat to tide us over until lunch.I grew up eating panettone at Christmas. A Christmas visit to family was not complete without at least one panettone.
Panettone is a traditional italian Christmas bread. It has an almost brioche like texture and is typically dotted with various dried fruit and candied citrus peels. I have had many different flavours of panettone over the years ranging from plain topped with a dusting of icing sugar to a panettone filled with ice cream. For a while, I knew I wanted to combine the flavours of orange, cranberry and white chocolate. I just wasn't sure what the vehicle was going to be. Chewy cookie? Biscotti? Muffin? So many possibilities! Surprise, surprise I decided to use these flavours in a mini panettone.
I was nervous about making panettone - it seemed daunting. The long list of ingredients, multiple rise times and the addition of yeast made it seem like there were too many factors that could go wrong. While researching and looking at various recipes some required that you make the panettone over multiple days, while others had extremely long rise times. I wanted something that could be made over an afternoon. I decided to adapt a recipe from one of favourite cook books, Butter Celebrates. The dough will need to rise twice and each rise takes around 90 minutes which is something to keep in mind when making the recipe. It is the perfect to make on a Sunday afternoon.
Mini Orange Cranberry White Chocolate Panettone
Yield: 12 mini panettone
Time: 30 minutes active time, 3 hours rise time
Notes: When melting the butter and heating the milk take care not to over heat it. If the mixture is too hot it will kill the yeast. To test if your milk mixture is too hot, dip a finger in it. If it feels to hot for you (or for a child) then wait until it cools down a bit before adding it to the flour mixture.