PANETTONE MUFFINS
Use a tabletop mixer to make these festive panettone muffins. Put the dough in the fridge overnight to rise, then bake it fresh for breakfast or brunch
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 11
Steps:
- Mix the flour, yeast, milk and a pinch of salt in a tabletop mixer with a dough hook. Mix in two eggs and the vanilla, then knead until you have a smooth, springy dough. Cover and leave to rise for at least 2 hrs, or overnight in the fridge, until doubled in size.
- Start the mixer again and add the sugar, butter and yolk from the remaining egg. Keep mixing and kneading until the dough is smooth again. Tip in the fruit and knead again quickly. Cover and leave to rise somewhere cool or in the fridge (so the butter doesn't melt out of the dough) for at least two hours, or overnight in the fridge, until doubled in size.
- Line a large six-hole muffin tin with paper cases. Divide the dough into six portions and roll into neat balls. Put a ball in each paper case, cover the tin with a tea towel and leave the dough to rise for 20 mins. Alternatively, chill in the fridge overnight, then leave the dough balls to warm up for 30 mins before baking.
- Heat the oven to 180C/160C fan/gas 4. Brush the tops of the muffins with the egg white and dust with caster sugar. Bake for 15-20 mins, or until the muffins have risen and are golden brown in colour. Leave to cool on a wire rack. Will keep for three days in an airtight container.
Nutrition Facts : Calories 416 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
HOLIDAY PANETTONE
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 2 loaves
Number Of Ingredients 0
Steps:
- Empty the Holiday Panettone mix (recipe follows) into a bowl. Heat 1 cup whole milk, 1 stick butter, 1/4 cup honey and 2 tablespoons grated lemon zest to 120 degrees in a saucepan; stir into the mix. Mix in 2 lightly beaten eggs and 1 teaspoon vanilla extract; cover and let rise until doubled in size, about 1 hour. Butter two 5-by-9-inch loaf pans or two empty 10-ounce coffee cans and line with parchment paper. Add the dough; cover and let rise 1 hour. Bake at 350 degrees until a toothpick inserted in the middle comes out clean, about 55 minutes. Cool before slicing.
PANETTONE MUFFINS WITH CHOCOLATE
These chocolate panettone muffins are a great way to use up leftover panettone or to simply just serve it in a different way. Great as dessert with mascarpone cream or for breakfast.
Provided by SilviaG
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Heat 1/4 cup heavy cream in a saucepan over medium heat until almost boiling. Remove from heat and stir in chopped chocolate until chocolate is melted and ganache is smooth. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine remaining 1/4 cup cream, cubed panettone, eggs, milk, and sugar in a bowl and mix until well combined. Remove about 6 small tablespoons of panettone mixture and set aside.
- Remove ganache from fridge and beat with an electric blender until creamy.
- Grease a 6-cup muffin tin or line cups with paper liners. Spoon panettone mixture into the prepared muffin cups, filling each 3/4 full. Make an indention with your finger into each muffin and place 1 teaspoon of chocolate ganache inside. Cover with the 6 tablespoons panettone that were set aside.
- Bake in the preheated oven until golden, 15 to 20 minutes.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 49.8 g, Cholesterol 124.5 mg, Fat 18.2 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 6.6 g, Sodium 199.9 mg, Sugar 30.4 g
PANETTONE MUFFINS
This recipe is from King Arthur Flours. I hesitated to make this for the longest time because I thought it would be too strong in flavor and a bit like fruitcake. They turned out moist and tasty. I used KA bread flour and for the dried fruit: apricot, cherries, pineapple, and golden raisins soaked in unsweetened apple sauce which I also used for half the oil. I couldn't find my panettone liners so I used foil lined muffin liners; filled each slightly below the top edge of the liner and they rose beautifully.
Provided by marisk
Categories Breads
Time 39m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Mix the dried fruit and liquid of your choice in a bowl. Cover the bowl, and let the fruit sit overnight. Or speed up the process by heating fruit and liquid in the microwave till very hot, then cooling to lukewarm/room temperature, about 1 hour.
- Preheat the oven to 375°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugar until smooth.
- Add the eggs, beating to combine.
- Stir in the Fiori and vanilla.
- Whisk together the Cake Enhancer, baking powder, salt, and flour. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Stir in the fruit, with any remaining liquid.
- Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.
- Bake the muffins for 18 to 20 minutes, or until they're a sunny gold color on top, and a cake tester inserted into the middle of one of the center muffins comes out clean.
- Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. Transfer them to a rack to cool.
- NOTE 1: Additional Ingredients: This recipe also calls for 1/8 to 1/4 teaspoon Fiori di Sicilia (to taste) and 2 tablespoons King Arthur Cake Enhancer (optional), for enhanced freshness. (Food.com didn't recognized these ingredients and wouldn't let me add them to the ingredients list.).
- NOTE 2: Prep Time: 15-25 minutes, Bake time: 18-20 minutes (Food.com wouldn't accept the range in times.).
Nutrition Facts : Calories 271.2, Fat 7.7, SaturatedFat 3.3, Cholesterol 42.5, Sodium 214.5, Carbohydrate 47.6, Fiber 2.7, Sugar 12.4, Protein 4.6
PANETTONE STUFFING
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Cut the panettone into 3/4-inch squares and place in large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes.
- Take off the heat and add half the sage. Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl.
- Meanwhile, place the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes. This will plump and soften the fruit for cooking. Drain fruit once plumped.
- Raise the oven temperature to 375 degrees F.
- Melt the remaining butter and add onion, celery, and carrot. Saute on medium-low heat until soft. Add dried fruit and remaining sage. Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole.
- Bake uncovered until golden brown on top, about 40 minutes.
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PANETTONE MUFFINS - A FAMILY FEAST®
From afamilyfeast.com
Estimated Reading Time 4 mins
- In a medium bowl, mix the diced dried fruit, orange juice and rum and stir to combine. Heat the bowl of fruit in the microwave on high until steaming hot. Stir again and let sit for 5 minutes. Then pour the fruit and juice/rum mixture out onto a plate and allow the fruit to cool to room temperature.
- Preheat the oven to 375 degrees. Line a 12-muffin tin with paper liners and spray each cup with non-stick cooking spray.
- In the bowl of a stand mixer, cream together the butter, vegetable oil and sugar and beat until smooth. Add the eggs – one at a time – mixing after each addition.
PANETTONE MUFFINS | BREAD RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 15Total Time 4 hrs 10 minsCategory Beautiful Baking RecipesCalories 350 per serving
- Combine the flour and yeast with 1½ teaspoons of sea salt, then warm and gradually mix in the milk, followed by 3 eggs, until combined.
- Either knead by hand for 10 to 15 minutes or use the machine to knead for 8 to 10 minutes, until the dough is smooth and elastic.Lightly oil a large bowl, place the dough inside, cover and leave to rise somewhere warm for 1 to 1½ hours, until doubled in size.
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