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Panettone muffins
Panettone muffins
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Total Time:
4 hours 10 minutes
Ingredients:
  • 550 g plain flour
  • 2 x 5 g sachets of dried yeast
  • 200 ml milk
  • 4 large free-range eggs
  • 3 large free-range egg yolks
  • 1 teaspoon vanilla bean paste
  • 100 g caster sugar
  • 200 g unsalted butter (at room temperature)
  • 2 oranges
  • 100 g raisins and sultanas
  • 100 g mixed peel
Instructions:
  • If using an electric mixer, attach the dough hook. Combine flour, yeast, and 1½ teaspoons sea salt. Warm milk, then gradually mix into dry ingredients along with 3 eggs until combined. Knead by hand for 10 to 15 minutes or use the mixer for 8 to 10 minutes until the dough is smooth and elastic. Lightly oil a large bowl, place dough inside, cover, and let it rise in a warm spot for 1 to 1½ hours until doubled in size. Knock out air from the dough, then mix in egg yolks, vanilla, and sugar. Incorporate butter until a workable dough forms. Knead for another 10 minutes, using an electric mixer if preferred. Cover and let rise in a warm spot for 1 hour until doubled in size. Line 2 muffin trays with 15 paper cases. Zest oranges and lemon. Remove dough from the bowl and knock out air with a quick knead. Mix in raisins, sultanas, zest, and mixed peel. Shape dough into 15 balls and place in cases. Cover and let it prove for 20 minutes. Preheat oven to 200ºC/gas 6 (without fan). Brush muffins with remaining beaten egg, sprinkle with flaked almonds. Bake for 15 to 20 minutes until risen and golden. Serve warm or cool. Note: For overnight rise, refrigerate after shaping, then let sit for 30 minutes in the morning before continuing with the recipe.

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