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Mini Cranberry Panettones

Individual boozy Christmas panettones filled with dried fruit and served with a homemade whipped rum butter.

Baking Vegetarian Dessert Christmas Boozy

Estimated Nutrition

Calories

975.1

kcal / serving

5850.5 kcal total

Carbs

102.1g

per serving

612.4 g total

Fat

56g

per serving

335.8 g total

Protein

10.7g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Fresh Yeast

125

Soft Light Brown Sugar

Dairy

Butter

Softened, plus extra for greasing

piece

Eggs

Free-range, whole

piece

Eggs

Free-range, beaten for wash

500

Fruits

100

100

piece

Zest only

GrainsCereals

425

Strong White Bread Flour

Plus extra for dusting

Liquids

tbsp

Spiced Rum

160

Water

Tepid

tbsp

Rum

NutsSeeds

tsp

Salt

Method

Grease a deep 12-hole muffin tin with butter.

Mix candied peel, sultanas, and cranberries with spiced rum in a bowl.

Combine flour, sugar, and salt in a mixer bowl.

Whisk yeast with some of the water until dissolved, then add to flour with remaining water and whole eggs.

Beat the mixture until a dough forms, then incorporate butter gradually and add orange zest.

Beat for 5 minutes until smooth and let prove covered for 1 hour until doubled in size.

Knock back the dough and knead in the soaked dried fruit.

Divide dough into 12 balls, place in tin, and prove for 45 minutes.

Preheat oven to 190°C.

Brush with egg wash and bake for 20 minutes until golden.

Whisk double cream until it separates into solid butter and liquid buttermilk.

Strain through a muslin cloth, squeeze out liquid, and discard the liquid.

Beat the solid butter with brown sugar and rum until fluffy.

Serve the warm panettones with the chilled rum butter.

made with
a toodle. project