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James Martin Mini Cranberry Panettone

James Martin Mini Cranberry Panettone Recipe
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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.

Find it online: https://britishbakingrecipes.co.uk/james-martin-mini-cranberry-panettone-recipe/