These are mini version of the Panettone bread, which tastes quite like brioche bread – rich, sweet – just everything nice! I have also added in some ground cinnamon and nutmeg for the season mood.
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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! Hahah! However I was glad to have some time last evening to make these mini Panettone bread.
Have you tried Panettone before? I didn’t, so I was wondering if this is the real one?
I have read and saw pictures of how people would turn the Panettone over once it is out of the oven, otherwise it would collapse. For this bread, it didn’t collapse, and had a great texture inside – soft and moist!
>> MORE YUMMY BREAD RECIPES:
If you like brioche, you’d love this bread! I love the richness from the qty of butter used; and the sweet bread taste – it’s just great for breakfast in the morning, with a cup of strong brewed coffee.
This recipe is from a recipe book I bought long ago – 1 of my favourite authors! It is the 荻山和也╳麵包機百變魔法書.
I tweaked the recipe a little, to use Prima’s superfine wholegrain flour to replace the plain flour, in line with the HPB and government’s efforts for healthy living. I also used raw sugar, so you’d see that the bread is slightly browner. But opps, I accidentally burnt the top of the bread because I was so tired that I fell asleep while baking.
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. Do go light-handed if you use nutmeg, as I find that the scent can get a little too overwhelming.
Oh! And I also wanted to mention that the dainty glass stand was given to me by Curate! I really love how the glass stand blends in with this Christmas theme!
Mini Panettone Bread 潘妮朵妮面包
- 150 g bread flour
- 50 g superfine wholegrain flour or plain/cake flour
- 4 g yeast
- 100 g milk
- 2 g salt
- 35 g sugar
- 45 g butter + 15g oil
- 1 egg yolk
- 60 g of dried fruits
- 1/4 - 1/2 tsp of cinnamon powder
- Sprinkle of nutmeg powder
- Egg wash: egg white; Topping: 6 x 2g butter
- Soak dried fruits in warm water for 5-10 mins. Drain and pat dry. Cut into smaller pcs. You can use candied orange peel and raisins. I didn’t have the orange peel so I used raisin and cranberries.
- Place ingredients into bread pan of bread machine and select dough cycle. The cycle should end around 1h – 1h 15 mins, inclusive of 1st proof.
- Once cycle is completed, remove dough and divide into 6 portions. Roll them into balls and rest for 10 mins.
- Punch out air and shape into round balls again. Place the balls of dough into muffin cups.
- Proof the 2nd time for about 45 mins – 1h.
- About 10 mins before the proofing completes, preheat oven to 180C. Egg wash the top of the dough lightly. Using a sharp knife, score a “+” on the surface of the dough. Place prepared 2g butter into the slit.
- Bake in preheated oven at 180C for about 15 mins. Do watch the oven towards last 5 mins of baking time.
- Cool completely on wire rack before storing in airtight container.