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These are the mini version of the Panettone bread. They taste like brioche bread – rich, sweet – just everything nice!
I have also added in some ground cinnamon and nutmeg for the festive season.
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I had a lot of baking ideas for Christmas, and in fact, I pinned some of these ideas on my Holiday Pinterest board, hoping that I’d have time to make them!
In the end, I didn’t have time to! Haha! I was, however, glad to have some time last evening to make these mini Panettone bread.
Have you tried Panettone before? This is like a simplified version of the actual Panettone bread, with easier steps.
What Is Panettone Bread?
Panettone is a type of traditional Italian Christmas bread, originally from Milan.
This sweet bread is usually prepared and enjoyed during Christmas or New Year in European countries, as well other countries like in Australia, US and Canada.
Originally, the Panettone is in a cylindrical shape, and is usually quite high and big (about 1kg or so). The baking process may also take several days to make the traditional Panettone, which gives its signature fluffy characteristics.
Now, we also can frequently see commercialised Panettone selling in the supermarkets, packaged nicely for gifting.
It is also a good idea to use leftover Panettone bread to make great tasting bread pudding!
>> MORE YUMMY CHRISTMAS RECIPES:
- Christmas White Choc NY Cookies
- Boozy Red Velvet Cupcake Latte
- Baileys Cream Dessert
- Christmas Morning Muffins
How Does This Mini Panettone Bread Taste Like?
If you enjoy the richness from brioche bread, you’d love this bread too! It is also soft, fluffy and moist. I really enjoyed the sweet bread taste – it’s just great for breakfast in the morning, with a cup of strong brewed coffee.
What Ingredients Do I Need?
I’ve used Prima’s superfine wholegrain flour to replace some of the bread flour, so it might be a “healthier” bake. Also, instead of the usual caster sugar, I used demerara sugar here. So the bread turned out slightly browner here.
For the festive season, I also added in some ground cinnamon and nutmeg. I simply tapped on the ground nutmeg bottle for a few light sprinkles, which is about 1/8 tsp or slightly lesser. Do go light-handed if you use nutmeg, as I find that the scent can get a little too overwhelming if you’re not used to the spice.
- Bread Flour
- Superfine Wholegrain Flour (or plain / cake flour)
- Instant Yeast
- Milk: Use chilled milk for mixing bread dough in our hot climate.
- Butter & Oil: Use chilled butter for mixing the bread dough.
- Dried Fruits: You can use a mixture of raisins, dried cranberries, candied orange peel.
- Egg: We are just using the egg yolk for the bread. Egg white will be used for the egg wash on top of the dough.