James Martin’s Mini Cranberry Panettone is a delightful twist on the classic Italian holiday bread. These individual panettone are soft, buttery, and dotted with tart cranberries, making them a perfect festive treat for the holiday season. Whether enjoyed at breakfast or as a dessert, these mini panettone are sure to impress with their rich flavor and beautiful presentation.
What is James Martin Mini Cranberry Panettone?
James Martin’s Mini Cranberry Panettone are small, individual version of the traditional Italian bread. They are light, fluffy, and enriched with butter, eggs, and dried cranberries. Perfect for sharing or gifting, these panettone are a festive favorite and are traditionally baked in small molds for a stunning presentation.
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Why You Should Try This Recipe
- Perfect for the holidays: A festive treat to impress your family and friends.
- Individual servings: Ideal for gifting or portion-controlled indulgence.
- Rich and buttery: Packed with flavor and a light, fluffy texture.
- Unique twist: Cranberries add a tartness that balances the sweetness.
- Customizable: You can easily swap cranberries for raisins or other dried fruits.
Ingredients Needed to Make James Martin Mini Cranberry Panettone
- All-purpose flour – 500g, for a soft and airy texture.
- Caster sugar – 100g, adds a subtle sweetness.
- Butter – 150g, softened for richness.
- Eggs – 3 large, at room temperature for better mixing.
- Milk – 200ml, warm to help activate the yeast.
- Dried cranberries – 150g, for a tart and fruity flavor.
- Active dry yeast – 7g, ensures a fluffy rise.
- Vanilla extract – 1 teaspoon, for a touch of sweetness.
- Orange zest – Zest of 1 orange, adds a citrusy aroma.
- Salt – ½ teaspoon, balances the sweetness.
Equipment Needed
- Stand mixer with a dough hook attachment
- Small panettone molds or muffin tins
- Mixing bowls
- Measuring cups and spoons
- Pastry brush
- Baking tray
Instructions to Make James Martin Mini Cranberry Panettone
Step 1: Prepare the Dough
- Combine the warm milk and yeast in a small bowl. Let it sit for 5 minutes until frothy.
- In the stand mixer bowl, mix the flour, sugar, and salt. Add the eggs, yeast mixture, and vanilla extract.
Step 2: Knead the Dough
- Add the softened butter gradually while kneading the dough on low speed.
- Continue kneading for 8–10 minutes until the dough is smooth and elastic.
Step 3: Add the Cranberries
- Fold in the dried cranberries and orange zest, ensuring even distribution.
- Cover the dough with a damp cloth and let it rise for 1–2 hours in a warm place, or until it doubles in size.
Step 4: Shape the Panettone
- Divide the dough into equal portions and shape them into small balls.
- Place each ball into a greased panettone mold or muffin tin.
Step 5: Let the Dough Rise Again
- Cover the molds loosely with plastic wrap and let them rise for another 30–40 minutes.
Step 6: Bake the Panettone
- Preheat the oven to 180°C (350°F).
- Brush the tops of the panettone with melted butter for a golden crust.
- Bake for 20–25 minutes, or until the tops are golden brown and a skewer comes out clean.
Step 7: Cool and Serve
- Allow the panettone to cool in their molds for 10 minutes.
- Serve warm or at room temperature, perfect with coffee or tea.
What Goes Well With James Martin Mini Cranberry Panettone
- Hot coffee or tea: A comforting pairing.
- Whipped cream: Adds a touch of indulgence.
- Butter and jam: Perfect for spreading on warm slices.
- Mulled wine: Complements the festive flavors.
- Creamy mascarpone: A classic Italian accompaniment.
- Fresh fruit: Lightens the richness of the bread.
Expert Tips for Making the Best James Martin Mini Cranberry Panettone
- Use room-temperature ingredients: Ensure smooth mixing.
- Don’t rush the rise: Allowing the dough to be proofread properly is key to fluffiness.
- Grease the molds well: Prevents sticking and ensures easy release.
- Brush with butter: Creates a shiny, golden crust.
- Store properly: Wrap them in plastic or store them in an airtight container to keep them fresh.
- Experiment with fillings: Swap cranberries with raisins, candied orange peel, or chocolate chips.
Easy Variations of James Martin Mini Cranberry Panettone
- Chocolate chip version: Replace cranberries with dark chocolate chips.
- Nutty twist: Add chopped almonds or pistachios.
- Citrus delight: Use lemon zest instead of orange for a tangy flavor.
- Gluten-free option: Substitute with gluten-free flour blend.
- Vegan adaptation: Use plant-based milk, vegan butter, and flaxseed eggs.
Best Practices to Store James Martin Mini Cranberry Panettone
- Wrap tightly: Use plastic wrap or foil to prevent drying out.
- Refrigerate for longer storage: Keeps fresh for up to a week.
- Freeze for future use: Wrap individually and freeze for up to 3 months.
Best Practices to Reheat James Martin Mini Cranberry Panettone
- Oven method: Warm at 150°C (300°F) for 5–7 minutes.
- Microwave option: Heat for 10–15 seconds for a quick refresh.
How Can I Make James Martin Mini Cranberry Panettone Healthier?
- Use whole wheat flour for added fiber.
- Reduce sugar or use natural sweeteners like honey.
- Substitute butter with a healthier fat like coconut oil.
Nutrition Value (per serving)
- Calories: 320
- Protein: 6g
- Fat: 12g
- Carbohydrates: 48g
Final Words
James Martin Mini Cranberry Panettone is a festive treat that captures the essence of the holiday season. With their light, buttery texture and tart cranberries, these mini panettone are perfect for sharing or enjoying on your own. Try this recipe, and bring the warmth of Italian-inspired baking to your home this holiday season!
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James Martin Mini Cranberry Panettone
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
James Martin’s Mini Cranberry Panettone are small, individual version of the traditional Italian bread. They are light, fluffy, and enriched with butter, eggs, and dried cranberries. Perfect for sharing or gifting, these panettone are a festive favorite and are traditionally baked in small molds for a stunning presentation.
Ingredients
- All-purpose flour – 500g, for a soft and airy texture.
- Caster sugar – 100g, adds a subtle sweetness.
- Butter – 150g, softened for richness.
- Eggs – 3 large, at room temperature for better mixing.
- Milk – 200ml, warm to help activate the yeast.
- Dried cranberries – 150g, for a tart and fruity flavor.
- Active dry yeast – 7g, ensures a fluffy rise.
- Vanilla extract – 1 teaspoon, for a touch of sweetness.
- Orange zest – Zest of 1 orange, adds a citrusy aroma.
- Salt – ½ teaspoon, balances the sweetness.
Instructions
Step 1: Prepare the Dough
- Combine the warm milk and yeast in a small bowl. Let it sit for 5 minutes until frothy.
- In the stand mixer bowl, mix the flour, sugar, and salt. Add the eggs, yeast mixture, and vanilla extract.
Step 2: Knead the Dough
- Add the softened butter gradually while kneading the dough on low speed.
- Continue kneading for 8–10 minutes until the dough is smooth and elastic.
Step 3: Add the Cranberries
- Fold in the dried cranberries and orange zest, ensuring even distribution.
- Cover the dough with a damp cloth and let it rise for 1–2 hours in a warm place, or until it doubles in size.
Step 4: Shape the Panettone
- Divide the dough into equal portions and shape them into small balls.
- Place each ball into a greased panettone mold or muffin tin.
Step 5: Let the Dough Rise Again
- Cover the molds loosely with plastic wrap and let them rise for another 30–40 minutes.
Step 6: Bake the Panettone
- Preheat the oven to 180°C (350°F).
- Brush the tops of the panettone with melted butter for a golden crust.
- Bake for 20–25 minutes, or until the tops are golden brown and a skewer comes out clean.
Step 7: Cool and Serve
- Allow the panettone to cool in their molds for 10 minutes.
- Serve warm or at room temperature, perfect with coffee or tea.
