Panettone, Italian Christmas Sweet Bread Recipe

Recipe for mini Panettone – Italian yeasted sweet bread recipe with rum soaked dry fruits and nuts. Recipe with step by step pictures.

A friend on twitter mentioned yesterday that Christmas time is not about the festival but its about the feeling. @SolitaryReaper_ கிறிஸ்துமஸ்லாம் ஒரு பண்டிகையே கிடையாது தெரியுமா? அது ஒரு மனநிலை…💃💃🎉🎉 I could not agree more. The best time of the year. I baked mini panettones today. I adapted the recipe from here. It is an old Martha Stewart living christmas episode that I had bookmarked a long time ago. I have adapted this recipe to suit my Indian kitchen.

Here is how to do Panettone. Soak the dry fruits in rum for a day. I have used candied papaya, candied pineapple, golden raisins and some orange peels. The fruits you use are more of a personal choice. Use whatever you like. Candied fruits can be bought from dry fruit stores or online.

To the rum soaked dry fruits, add in the zest of one lime and one orange. Add in the nuts. I added pistachios and shelled sunflower seeds. Mix well and set aside.

This recipe is best done on a stand mixer as its a very sticky dough. Take the bowl of a stand mixer and add in the milk, eggs, sugar, salt, saffron and the yeast. Mix well and set aside for five minutes. Let the yeast dissolve.

Add in the maida (all purpose flour) to the yeast mixture. You will need around 400 – 450 grams of flour. First add in the 400 grams of flour and if need be add in the extra while kneading.

Knead the dough on low speed for 10 minutes.

Add in the butter and knead for another couple of minutes till the butter is well incorporated.

It is a very sticky dough. Use a silicone spatula to release the sides of the dough.

The dough will be sticky and tacky. But will still be pliable to work with. The bread is well kneaded and ready to go if it passes the windowpane test.

Set the dough aside on a bowl. Cover the dough with a plastic wrap.

Let the dough rise until doubled. Based on where you live, this may take anywhere between one hour to two hours. If the place where you live is cold, it will take long. Once the dough is doubled, remove the dough onto a flat surface.

Mix in the dry fruits. Start kneading.

Knead for a couple of minutes so the dry fruits are well incorporated.

Place the dough in a bowl and cover with a plastic wrap.

Let the dough rise until doubled. Gently remove the dough and place it on a floured work surface.

Cut the dough into 12 pieces.

Gently form dough balls and place it in panettone moulds. You may buy them online here. You can also use muffin cups.

Let the dough rise for one last time in the moulds. Once the dough is doubled, make a cross on the top of the dough with a sharp knife / blade.

Bake the bread in a 180C / 350F preheated oven for 20 – 25 minutes. Once the bread is out of the oven, brush the top with melted butter.

Merry Christmas everybody!!!

• 400 – 450 grams maida (all purpose flour)
• 2 teaspoon active dry yeast
• 3 eggs
• 3/4 cup milk
• 1 teaspoon salt
• 1/4 cup sugar
• 100 grams butter
• pinch of saffron
• 175 grams dry fruits soaked in 1/4 cup of rum
• 50 grams nuts (pistachios)
• zest of a lime
• zest of an orange

1. Soak the dry fruits in rum for a day. To the rum soaked dry fruits, add in the zest of one lime and one orange. Add in the nuts. I added pistachios and shelled sunflower seeds. Mix well and set aside.
2. Take the bowl of a stand mixer and add in the milk, eggs, sugar, salt , saffron and the yeast. Mix well and set aside for five minutes. Let the yeast dissolve.
3. Add in the maida (all purpose flour) to the yeast mixture. You will need around 400 – 450 grams of flour. First add in the 400 grams of flour and if need be add in the extra while kneading.
4. Knead the dough on low speed for 10 minutes. Add in the butter and knead for another couple of minutes till the butter is well incorporated.
5. It is a very sticky dough. Use a silicone spatula to release the sides of the dough. Set the dough aside on a bowl. Cover the dough with a plastic wrap. Let it rise until doubled. Once the dough is doubled, remove the dough onto a flat surface. Mix in the dry fruits. Start kneading. Knead for a couple of minutes so the dry fruits are well incorporated.
6. Place the dough in a bowl and cover with a plastic wrap. Let it rise until doubled. Gently remove the dough and place it in a floured work surface.
7. Cut the dough into 12 pieces. Gently form dough balls and place it in panettone moulds. Let the dough rise for one last time in the moulds. Once the dough is doubled, make a cross on the top of the dough with a sharp knife / blade.
8. Bake the bread in a 180C / 350F preheated oven for 20 – 25 minutes. Once the bread is out of the oven, brush the top with melted butter.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 4 hours
• Cook Time: 25 mins
• Category: Bread
• Cuisine: Italian

• 400 – 450 grams maida (all purpose flour)
• 2 teaspoon active dry yeast
• 3 eggs
• 3/4 cup milk
• 1 teaspoon salt
• 1/4 cup sugar
• 100 grams butter
• pinch of saffron
• 175 grams dry fruits soaked in 1/4 cup of rum
• 50 grams nuts (pistachios)
• zest of a lime
• zest of an orange

1. Soak the dry fruits in rum for a day. To the rum soaked dry fruits, add in the zest of one lime and one orange. Add in the nuts. I added pistachios and shelled sunflower seeds. Mix well and set aside.
2. Take the bowl of a stand mixer and add in the milk, eggs, sugar, salt , saffron and the yeast. Mix well and set aside for five minutes. Let the yeast dissolve.
3. Add in the maida (all purpose flour) to the yeast mixture. You will need around 400 – 450 grams of flour. First add in the 400 grams of flour and if need be add in the extra while kneading.
4. Knead the dough on low speed for 10 minutes. Add in the butter and knead for another couple of minutes till the butter is well incorporated.
5. It is a very sticky dough. Use a silicone spatula to release the sides of the dough. Set the dough aside on a bowl. Cover the dough with a plastic wrap. Let it rise until doubled. Once the dough is doubled, remove the dough onto a flat surface. Mix in the dry fruits. Start kneading. Knead for a couple of minutes so the dry fruits are well incorporated.
6. Place the dough in a bowl and cover with a plastic wrap. Let it rise until doubled. Gently remove the dough and place it in a floured work surface.
7. Cut the dough into 12 pieces. Gently form dough balls and place it in panettone moulds. Let the dough rise for one last time in the moulds. Once the dough is doubled, make a cross on the top of the dough with a sharp knife / blade.
8. Bake the bread in a 180C / 350F preheated oven for 20 – 25 minutes. Once the bread is out of the oven, brush the top with melted butter.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 4 hours
• Cook Time: 25 mins
• Category: Bread
• Cuisine: Italian

Find it online : https://www.kannammacooks.com/panettone/

Recipe for easy savoury biscuits with black pepper and garlic. Perfect beginners recipe. Recipe with step by step pictures.

This is a very easy to do savoury biscuits and is perfect for beginners who are new to baking as this recipe is so forgiving. Its perfect for snacking or for your Christmas gifts. Do try it at home. These savoury biscuits are a winner. The texture of these biscuits is similar to that of a cracker.

Take a bowl and add in the maida (all purpose flour), powdered sugar, baking powder, salt and black pepper. Let the butter be at room temperature. Note: You can powder regular granulated sugar in a mixie and use it for the recipe.

Add in the garlic bread seasoning powder. Its widely available in many departmental stores or you may buy it online here below.

Mix everything by hand so the butter gets evenly mixed. The mixture will now have a sandy texture after incorporating butter.

Add in the milk and knead the dough for a couple of minutes. (If the dough is very dry, feel free to add in a few tablespoon of milk)

Knead for a couple of minutes till a smooth dough is formed. Rest the dough for 20 minutes.

Take a piece of dough and roll the dough into thin sheets using a rolling pin on a work surface that is slightly dusted with flour. Do not use too much flour while rolling the dough. It will make for hard cookies.

Cut the edges and cut the sheets into small squares or into desired shapes. Bake the biscuits in a preheated 180 C oven for 20 minutes.The biscuits are done when it becomes golden on top.

Note: Preheat the oven for 15 minutes. This recipe can be done in batches. When one set of biscuits is getting baked, prepare for the next set. It is not necessary that the entire batch of cookies needs to be baked at one go.

You can also make these biscuits using cookie cutters. Roll the dough into thin sheets and stamp out the biscuits in desired shapes and sizes.

Let the rolled dough be thin so the biscuits bake to a crisp consistency.

The dough scraps can be used again. Just gather and roll it again and use it.

Bake the biscuits in a preheated oven for 20 minutes.The biscuits are done when it becomes slightly golden on top.

Once the cookies are baked, let it cool to room temperature. Store it in an air tight container and use it for up to a week.

• 280 grams maida (all purpose flour)
• 50 grams unsalted butter, at room temperature
• 30 grams powdered sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoon garlic bread seasoning
• 1 teaspoon black pepper powder
• 3/4 cup milk

1. Take a bowl and add in the maida (all purpose flour), powdered sugar, baking powder, salt and black pepper. Let the butter be at room temperature. Add in the garlic bread seasoning powder.
2. Mix everything by hand so the butter gets evenly mixed. The mixture will now have a sandy texture after incorporating butter.
3. Add in the milk and knead the dough for a couple of minutes. (If the dough is very dry, feel free to add in a few tablespoon of milk)
4. Knead for a couple of minutes till a smooth dough is formed. Rest the dough for 20 minutes.
5. Roll the dough into thin sheets using a rolling pin on a work surface that is slightly dusted with flour. Do not use too much flour while rolling the dough. It will make for hard cookies.
6. Cut the edges and cut the sheets into small squares or into desired shapes. Bake the biscuits in a preheated oven for 20 minutes.The biscuits are done when it becomes golden on top.
7. You can also make these biscuits using cookie cutters. Roll the dough into thin sheets and stamp out the biscuits in desired shapes and sizes. Let the rolled dough be thin so the biscuits bake to a crisp consistency.
8. Bake the biscuits in a preheated 180 C oven for 20 minutes.The biscuits are done when it becomes slightly golden on top.
9. Once the cookies are baked, let it cool to room temperature. Store it in an air tight container and use it for up to a week.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: biscuits
• Cuisine: Continental