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BRILLIANT BAKES
MINI MARVELS
Christmas comes early with these individual panettones, which pack an extra punch
with the addition of antioxidant-rich blueberries
SPICED BLUEBERRY PANETTONES
COORDINATED BY SARAH HAMILTON-WALKER
Rather than using one tall tin, bake
these festive Italian treats individually
in cleaned food cans to make snacks
for teatime or sweet Christmas gifts
Makes 8
Preparation time 30 minutes, plus
2 hours rising
Cooking time 35 minutes
INGREDIENTS
candied peel
1. Melt 200g/7oz of the butter
gently in a pan then remove from
the heat and leave to cool until it
feels warm to the touch.
2. In a mixing bowl, mix together
the bread flour, salt, sugar,
cinnamon, citrus rinds and yeast.
3. Warm the milk in a second pan
until just warm. In a bowl, beat
together the eggs and vanilla extract
then gradually beat in the warm
milk. Gradually pour into the dry
flour mix and, using an electric
mixer fitted with a dough hook,
beat for 4-5 minutes until well
combined. If you don’t have an
electric mixer, use a wooden spoon.
4. Gradually trickle in the warm
melted butter, beating well after
each addition until the mixture is a
smooth, glossy and elastic batter.
Cover the bowl with a clean tea
towel or cling film and leave in a
warm place for 1 hour or until the
mixture has doubled in size.
5. Meanwhile, brush the insides of
the cleaned food cans with a little
oil then line the bases with a circle
of non-stick baking paper and the
sides with a strip of paper that
stands just above the top of the tins.
6. Knock the yeast batter back by
beating for 1-2 minutes then stir in
the candied fruit and glacé ginger.
Add the blueberries and mix gently,
being careful not to break them up.
Divide the mixture between the tins,
cover the tops with a clean tea towel
then leave in a warm place for 1
hour or until the batter almost
reaches the top of the tins.
7. Preheat the oven to 190°C, 375°F,
Gas 5. Remove the tea towel from
the tins and bake in the oven for
30-35 minutes, until the panettones
are deep brown and sound hollow
when tapped. Brush the tops with
the remaining butter then allow to
cool for a few minutes.
8. Using a knife, loosen the edges of
the panettones, turn out and leave
to cool on their sides on a wire rack.
9. When cold, wrap in paper and tie
with a ribbon. These can be kept up
to 4 days in an airtight container.
Tip As these breads contain a
generous amount of butter and
sugar, they will take longer to rise
than plainer breads. Make sure that
the liquid is just warm – too hot and
you will kill the yeast, too cool and it
will take a long time to activate it.
Berry beautiful
Blueberries contain anthocyanins,
which are said to boost the immune
system and help fight colds, making
them the perfect fruit for winter.
For more delicious sweet and
savoury recipes using berries, visit
seasonalberries.co.uk or follow
@britishberries on Twitter.
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