Panettone Muffins | 12 Days of Holiday Baking

Panettone is an Italian Christmas classic bread which has gained a global profile. Do you notice that panettone, extravagantly wrapped and ribboned, is on the shelves in every store you go into these days? In many ways it’s similar to what’s happened to the Neapolitan pizza. The classic panettone, by Italian law to be labelled “Made in Italy,” must contain a specific list of ingredients. They are flour, sugar, eggs (and additional egg yolks), a high proportion of butter and candied citrus. By and large, the panettone muffins recipe here is consistent with the Italian list.

I haven’t made the panettone since my first attempt five years ago in 2017. I can attest to the notion that panettone is “the Mount Everest of baking.” It’s not for the average or occasional bakers. From experience, it took longer than 24 hours to get the preferment ready. 15 minutes at high-speed in the stand mixer to emulsify. 48 hours for the dough to quadruple during the bulk rise. 7 hours to get the dough to rise to the top of the panettone mold. And finally, 55 minutes to bake — and several more hours for the inverted panettone to cool completely. The time commitment is intense, even when every step of the process works. If it doesn’t, start over again. It’s hard not to conclude that making panettone can be a crushing experience!

When it’s done right, panettone combines the fluff of cotton candy, the creaminess of French toast, the gentle pull of a fresh doughnut and the buttery softness of poundcake. It’s texture is weightless, cotton-candy airy, delicate, and indulgent — unlike any bread.

Getting it right involves natural fermentation of the dough for the sourdough purists, organic flour, candied orange and lemon paste along with the traditional bits of peel. In other words, a lengthy production time and the best ingredients are indispensable for the final outcome. Still, microbial activity, temperature and humidity can be tricky to monitor and manage.

Taking a shortcut to make the panettone muffins is a compromise, for sure. So don’t expect the cotton-candy texture. However, its taste will be every bit as good as the ingredients that go into the dough.

In summary, It’s worthy of a few hours of your time to get the seasonal flavor of panettone while playing around with this abbreviated version of panettone in your kitchen. The skill set does require something beyond that of the basic bread bakers. Happy baking!

Print Recipe

Panettone Muffins

By Jamie Oliver – Serves: 15

Total Time: 4 1/2 hours

For best results, get good candied orange (or lemon) peels and soak them together with raisins in rum for about 20-30 minutes.

Ingredients

• 550 grams all-purpose flour
• 2 x 5 g sachets of dried yeast
• 1 1/2 teaspoon sea salt
• 200 ml warm milk
• 3 large eggs and 1 for brushing
• olive oil
• 3 large egg yolks
• 1 teaspoon vanilla bean paste
• 100 grams caster sugar
• 200 grams unsalted butter, at room temperature
• zest of 2 oranges and 1 lemon
• 100 grams raisins and sultanas or currants
• 100 grams mixed orange (or lemon) peel
• 50 grams flaked almonds

Instructions

1

MIX THE DOUGH INGREDIENTS: If using an electric mixer, fit it with the dough hook. Combine the flour and yeast with 1½ teaspoons of sea salt, then gradually mix in the warm milk, followed by 3 eggs, until combined.

2

KNEAD AND REST THE DOUGH: 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.

3

INCORPORATE EGGS & BUTTER IN THE DOUGH: Remove from the bowl and knock the air out, then work in the egg yolks, vanilla and sugar. Once incorporated, work in the butter – have faith, it will form a workable dough. Knead for another 10 minutes. Using an electric mixer will make this step much easier.

4

SECOND REST: Cover again and leave somewhere warm for 1 hour until doubled in size. (Note: You can do the second rise in the fridge overnight. Remove it in the morning, let them sit for 30 minutes, then continue the recipe.)

5

ADD DRY FRUITS AND PROVE THE DOUGH: Line 2 muffin trays with 15 paper cases. Remove from the bowl and knock out the air by giving it a quick knead. Work in the raisins and sultanas, zest and mixed peel. Shape the dough into 15 balls and place in the cases. Cover and prove for 20 minutes.

6

Preheat the oven to 200ºC/400°F/gas 6 (don’t use the fan).

7

PREP THE MUFFINS: Brush the muffins with the remaining beaten egg, and sprinkle with the flaked almonds.

8

BAKE: Bake for 15 to 20 minutes until risen and golden. Serve warm or leave to cool.

Notes

https://www.jamieoliver.com/recipes/bread-recipes/panettone-muffins/