Food & Craft

Mini Cranberry and orange panettone

  • The finished productThe finished product
  • Dry ingredientsDry ingredients
  • Warm the wet ingredientsWarm the wet ingredients
  • The dried fruitThe dried fruit
  • Mix the batterMix the batter
  • Tin cans give a great resultTin cans give a great result
  • Cool on a wire rackCool on a wire rack

Ingredients

  • 150g dried cranberries
  • 150g chopped mixed peel
  • 2 tablespoons of orange liqueur
  • 500g plain flour plus some for dusting
  • pinch of salt
  • 100g caster sugar
  • 2 x 7g sachets of quick action yeast
  • 200ml whole milk
  • 3 large free range eggs
  • 1 tsp vanilla extract
  • Grated rind of one unwaxed lemon
  • 1 tablespoon of orange flower water (I didn't have any of this so used orange juice)
  • 200g of very soft butter plus some for melting to grease the tins

Delicious and easily made, these mini-panettone are great as a tasty treat with tea and coffee, or as gifts.

You can make these in panettone cases or you can do as I did and make them in empty 400g baked bean tins, washed with the labels removed. Actually, there was a range of products but you get the idea about the size of the tin. You need eight tins for this recipe.

You can make the dough by hand but I used the Kenwood with the dough hook and it was really easy.

Prep: 20 mins Cook: 25-30 mins Serves: 8

Instructions

  1. Soak the fruit in the liqueur for a few hours

  2. Sift the dry ingredients into a large bowl

  3. Warm the milk, add the eggs, vanilla and orange flower water / orange juice and beat together

  4. Add the wet ingredients to the dry, a bit at a time, with the dough hook going. Beat for about 10 minutes on low speed until it’s a nice smooth dough.

  5. Add the butter a small knob at a time, with the mixer running, making sure each knob is incorporated before adding the next.

  6. Once all the butter is added, put the bowl in a warm place, covered with a clean tea towel (or in our house, something to exclude curious cats) and leave it fro an hour, during which time the dough should double in size.

  7. While waiting, you can prepare the tins. Brush the insides with melted butter and line with baking paper. The lining on the sides should come about an inch above the top of the tin. A wooden spoon handle is useful for getting the paper circle on to the base of the tin.

  8. Once the dough has risen, knock it down with the dough hook for about a minute, then add the soaked dried fruit, mixing it in well.

  9. The dough is very soft, so don’t knead it – just drop an eighth into each tin. Cover with the tea towel again and leave for an hour in a warm place to rise again.

  10. Heat the oven to 190 / 170 fan / GM5, put the tins on a baking sheet and bake for 25-30 minutes. Once out of the oven, let them cool for a few minutes then remove them from the tins, remove the paper and brush the tops with melted butter mixed with a tablespoon of liqueur. Leave to cool on a wire rack.

Now, the idea was to put them back in the tins then decorate them as gifts but the panettone must “slump” when they cool and they didn’t fit back in the tins. So we’re having to eat them ourselves – and when they got stale,they made fab bread and butter pudding with the addition of a generous dollop of marmalade!

Comments

Terri

Monday 11 March, 2013 at 3:10pm

Lovely recipe - I only had frozen cranberries but this worked really well.

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