Last year, you may remember that I went to the Summer BBC Good Food Show with Miele. I was given a goodie bag from Miele that contained a cook book. The book, called Baking, Roasting and Cooking with the Miele Oven, has some of the most beautiful food porn photos that you could ever hope to find in a cookery book. I regularly pick it up just to have a quick drool! One of the recipes that makes me want to rip the page out and gobble up the photo is that of the mini panettone with cranberries, complete with icing sugar softly falling.
Here is my version, a nice treat for breakfast. I used my bread machine to do the kneading and was rewarded with wonderful, light buns - more like brioche buns than panettone - but equally delicious. In the book the recipe calls for 60g of nougat - which I didn't have but will try and get for next time - and they used dark chocolate, which I replaced with Green & Blacks Butterscotch chocolate, which has those addictive crunchy toffee bits in it.
Mini Panettone with Butterscotch Chocolate, Macadamia Nuts and Cranberries
Adapted from the Miele Oven Cookery Book
I added the chocolate at the end with a quick knead as I didn't want it to melt in the bread machine. The texture is more like a brioche than a traditional panettone.
1 teaspoon dried yeast
250g strong white bread flour
1 teaspoon salt
50g sugar
50g unsalted butter
80ml milk approx, you may need a little more or less
2 medium eggs
50g chopped macadamia nuts - I roasted mine first
50g dried cranberries
60g chopped chocolate - I used Butterscotch chocolate but you can use your favourite
Put all the ingredients, except the chocolate, into the bread machine in the correct order for your machine, using the raisin compartment (if you have one) for the nuts and cranberries.
When it comes to the milk, you may need less or more, keep an eye on it and add as necessary to make a smooth, soft dough.
When the dough is ready, take out and knead in the chopped chocolate by hand until mixed in.
Cut it into about 8 pieces and roll into balls. Pop into small pudding basins or ramekins that have been lined with non-stick baking parchment. Cover and leave to rise for about 15 minutes or until they have doubled in size.
Bake in a pre-heated oven 180ºC/350ºF for about 12-15 minutes until golden brown. Remove and cool on a wire rack.
My mini panettones are headed off to the Bread & Chocolate Monthly Mingle, being hosted by Jamie at Life's a Feast. The official Monthly Mingle page with all the previous themes can be found here.
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I'm also submitting this to YeastSpotting, which is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you love baking with yeast, check out the beautiful breads and other yeast recipes here.
There's also an awesome authentic panettone recipe, which I've been eyeing for a while!
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