Bake Your Own Festive Mini Panettone with Cranberry & Ginger: A Heartwarming No-Knead Recipe

The past day brought an exciting, albeit slightly chaotic, adventure for domesticgothess.com. I finally made the leap from wordpress.com to a self-hosted wordpress.org platform. While I’d love to claim full credit for this monumental task, the truth is I spent most of the day observing over my fiancé’s shoulder, offering moral support and perhaps a few “stupid questions” as he expertly navigated the technicalities. It was a learning curve, to say the least, involving a few confusing moments and some inevitable downtime for the site. However, thanks to his patience and skill, we (he, mostly) successfully completed the migration.

The primary motivation behind this move was to unlock greater creative freedom. Self-hosting opens up a world of possibilities, allowing me to integrate custom plugins, delve deeper into site customization, and truly make domesticgothess.com my own. Over the coming weeks and months, I’m eagerly anticipating the opportunity to experiment with new features and implement various aesthetic and functional improvements. This new chapter promises exciting developments for the blog, and I can’t wait to share them with you all.

Embracing the Festive Spirit Through Baking

Amidst the excitement of the website migration, a long-awaited spark ignited within me: the urge to do some festive baking. This year, the holiday spirit has been a little slow to arrive, and I hadn’t even begun my annual Christmas present shopping – a task I typically complete well in advance, usually by November. Despite the lack of an immediate festive jolt from the baking itself, the sheer joy of creating and the delightful aromas filling my kitchen were incredibly rewarding. There’s something uniquely comforting about seasonal treats, and I’ve been thoroughly enjoying the delicious results.

Among the myriad of holiday confections, Christmas breads hold a special place in my heart. They encapsulate the warmth, tradition, and rich flavors of the season. My absolute favorite has always been marzipan stollen – a recipe I’m thrilled to share with you all next week. However, coming in a very close second, is the iconic Panettone. This traditional Italian sweet bread, with its distinctive tall, cylindrical shape, is typically adorned with candied peel and infused with the bright zest of oranges and lemons. It’s a true staple of European holiday tables, cherished for its light texture and aromatic profile.

A Delightful Twist on a Classic: Mini Cranberry & Ginger Panettone

The idea of baking individual mini panettone in small food tins first captivated me last Christmas. Unfortunately, time got the better of me, and I never quite managed to make them. This year, however, I was determined to bring this charming concept to life. While the classic panettone is wonderful in its own right, I couldn’t resist adding a personal touch, incorporating two of my most beloved winter flavors: dried cranberries for a tart burst and crystallised ginger for a warming, spicy kick. This combination perfectly complements the traditional citrus notes, creating a panettone that’s both familiar and wonderfully unique.

For these adorable individual portions, empty 220g (or roughly 8 oz) food tins are absolutely ideal. I’ve been diligently collecting half-size baked bean tins for months, knowing they would be perfect for this very project. Their compact size ensures each panettone bakes up beautifully, making for a truly personal treat. This recipe yields approximately six panettone when using these tins. Alternatively, if you don’t have suitable tins or prefer a slightly different presentation, you can use a muffin tray lined with large muffin cases, which will produce about eight slightly smaller panettone.

Crafting your own large muffin cases is surprisingly simple. You’ll need to cut approximately 17cm squares of greaseproof paper, then make a pleat in the center between each of the four corners to form the cup shape. If DIY isn’t your style, don’t worry – you can easily purchase extra-large muffin cases or even dedicated mini panettone cases from specialty baking stores or online retailers. Whichever method you choose, ensuring your cases are ready beforehand will make the baking process smooth and enjoyable.

Simplicity and Success: A No-Knead Panettone Recipe

One of the most appealing aspects of this panettone recipe is its straightforwardness. Unlike many traditional bread doughs that demand extensive kneading, this version streamlines the process significantly, making it accessible even for novice bakers. The key to its success lies in three distinct rising stages, each contributing to the bread’s characteristic light and airy texture. This “no-knead” approach truly simplifies what might otherwise seem like an intimidating baking project, allowing you to focus on the enjoyment of creating something delicious.

You begin by gently activating the yeast. This involves combining it with a portion of the flour, a touch of sugar, and some warm water. This initial mixture is then set aside until it becomes wonderfully frothy and shows initial signs of rising – a clear indication that your yeast is alive and ready to work its magic. Following this, you’ll beat together the remaining ingredients, including butter, eggs, vanilla, honey, zests, and your chosen fruits and spices, creating a rich and flavorful base. This wet mixture is then incorporated into the activated yeast, along with the rest of the flour, resulting in a consistency that is more akin to a thick batter than a traditional bread dough. This unique batter-like texture is what contributes to the panettone’s incredibly moist crumb.

The next step involves the first substantial rise, where the batter needs to double in size. This can take about an hour in a warm environment. Once risen, a quick stir helps to gently knock out the air, preparing the dough for its individual portions. The batter is then carefully divided among your prepared tins or muffin cases. A second, shorter rise allows the dough to reach the top of the tins, creating those iconic domed tops. Finally, a moderate bake for approximately half an hour transforms the risen batter into beautifully golden, fragrant mini panettone. It truly is that easy to achieve bakery-quality results right in your own kitchen!

The Perfect Outcome: A Taste of Festive Perfection

The moment these mini panettone emerge from the oven, you’ll be greeted by an intoxicating aroma that promises pure delight. Each one turns out beautifully light, incredibly soft, and wonderfully moist – a stark contrast to many shop-bought versions which often tend to be on the drier side. The delicate citrus flavour from the orange and lemon zest provides a bright, refreshing base, while the crystallised ginger adds a lovely warmth and subtle spice. The dried cranberries contribute a delightful tang, creating a perfectly balanced flavour profile that truly sings of the festive season. This harmonious blend of sweet, tart, and spicy notes makes every bite a true pleasure, far surpassing the often bland taste of mass-produced alternatives.

These mini panettone are not overly sweet, making them incredibly versatile. They are absolutely delicious as a special breakfast treat, perhaps paired with a steaming cup of coffee or a festive latte. They also make for an excellent afternoon snack, offering a comforting moment of indulgence. When stored in an airtight container, they retain their freshness and exquisite texture for up to a week, allowing you to enjoy them throughout the holiday season. Beyond their delightful taste, these charming individual panettone look incredibly cute nestled in their tins, especially when adorned with a festive ribbon. They make for truly thoughtful and impressive homemade gifts, perhaps as part of a curated hamper filled with other homemade goodies. Sharing these with loved ones is a wonderful way to spread holiday cheer and show you care.

The Recipe: Mini Cranberry and Ginger Panettone

Makes 6.

(Please note: although I have provided a conversion from grams to US cup measurements I cannot guarantee the accuracy as I do not bake using cups, I thoroughly recommend investing in a digital metric scale, it is far more accurate.)

Ingredients:

50g (1 + ¾ oz) sultanas
50g (1 + ¾ oz) dried cranberries
7g (2 tsp) instant yeast
250g (2 cups + 2 tbsp) strong white bread flour
75g (⅓ cup + 1 tbsp) caster (superfine) sugar
75g (⅓ cup) soft unsalted butter
2 eggs plus 2 egg yolks
½ tsp vanilla extract
finely grated zest of 1 orange
finely grated zest of one lemon
2 tsp runny honey
50g (1 + ¾ oz) candied mixed peel
50g (1 + ¾ oz) crystallised ginger, finely chopped
¼ tsp salt
Icing (powdered) sugar for dusting

You will need 6 x 220g (8 oz) size clean, empty food tins (the half-size baked bean tins are perfect) or equivalent muffin cases.

Instructions:

1. Prepare the Dried Fruit: Put the sultanas and dried cranberries in a small bowl and cover with boiling water. Set aside to soak until they are cold, then drain them thoroughly and pat dry with kitchen paper. This step helps plump up the fruit, ensuring they remain moist in the final bake.

2. Activate the Yeast: In a large mixing bowl, combine the instant yeast with 115g (1 cup) of the strong white bread flour, 15g (1 tbsp) of the caster sugar, and 115ml (½ cup) of lukewarm water. Whisk these ingredients together until you have a smooth batter. Cover the bowl loosely with clingfilm and set it aside in a warm place for about half an hour, or until the mixture becomes frothy and slightly risen. This indicates the yeast is active and ready to perform.

3. Prepare the Wet Ingredients: In a separate bowl, beat the soft unsalted butter with the remaining 60g (⅓ cup) of caster sugar until the mixture is light, smooth, and creamy. Gradually beat in the 2 whole eggs and 2 extra egg yolks, followed by the vanilla extract, runny honey, finely grated orange and lemon zests, candied mixed peel, finely chopped crystallised ginger, salt, and the pre-soaked and dried sultanas and cranberries. Mix until all ingredients are well combined and evenly distributed.

4. Combine and Rise (First Rise): Add the butter and fruit mixture to the activated yeast mixture. Beat well to thoroughly combine. Then, mix in the remaining 135g (1 cup + 2tbsp) of strong white bread flour. The consistency will be quite loose, more like a thick, pourable batter than a traditional kneadable dough. Do not worry; this is exactly how it should be.

Cover the bowl again with clingfilm and leave it in a warm place to rise until the batter has doubled in size. This typically takes about 1 hour. For an ideal warm environment on colder days, I find heating the oven to a low temperature, then switching it off and opening the door for a few seconds to release some excess heat, creates a perfect proofing spot. Place the covered bowl inside the slightly warm, switched-off oven and close the door.

5. Prepare Tins and Second Rise: While the batter is undergoing its first rise, prepare your baking vessels. Line your 220g food tins with greaseproof paper, or use large muffin cases or mini panettone liners if you have them. Once the batter has doubled in size, give it a gentle stir to knock out any trapped air. Then, carefully divide the risen batter equally among your prepared tins or cases. Loosely cover each tin with clingfilm or place them under a clean plastic bag. Allow them to rise in a warm place for approximately another hour, or until the dough has risen to the top of the tins or cases.

6. Bake to Perfection: Meanwhile, preheat your oven to 180°C/350°F/gas mark 4. Bake the panettone for 30 minutes. If you are making eight smaller panettone in muffin cases, 25 minutes may suffice. Keep a close eye on them; they should be beautifully risen and golden brown. To prevent the tops from browning too quickly or burning, you may need to loosely cover them with tin foil after about 15 minutes of baking. Once baked, leave the panettone to cool in their tins for 5 minutes before carefully turning them out onto a wire rack to cool completely. Just before serving, dust them generously with icing (powdered) sugar for a beautiful finish.

(Recipe adapted from Leiths Baking Bible by Susan Spaull and Fiona Burell)

Enjoying Your Homemade Panettone

These mini panettone are truly a labor of love that yields incredibly rewarding results. Whether you’re enjoying them for breakfast, as an afternoon pick-me-up, or gifting them to friends and family, their unique blend of citrus, ginger, and cranberry is sure to delight. The satisfaction of baking a traditional festive bread from scratch, especially one as easy and delicious as this no-knead panettone, is unparalleled. They encapsulate the spirit of the holidays in every soft, moist bite. We encourage you to embrace the joy of homemade baking this season and give this wonderful recipe a try!

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