* Exported from MasterCook *
(Bread), Mini Cranberry Panettones 1
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Christmas Fruits
Italian Low Fat
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages dry yeast -- (about 4 1/2 teaspoons)
1 1/4 cups warm water -- (100F - 110F)
5 3/4 cups all-purpose flour -- divided
3/4 cup sugar
7 tablespoons butter
1 tablespoon finely chopped fresh orange rind
1/2 teaspoon salt
2 large eggs
2 1/2 cups sweetened dried cranberries
1/4 cup finely chopped crystallized ginger
cooking spray
2 tablespoons sliced almonds
Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly
spoon 1 1/4 cups flour into dry measuring cups; level with a knife.
Add to yeast mixture, stirring with a whisk to combine. Cover; let
rise in a warm place (85F), free from drafts, 1 hour.
Combine sugar, butter, rind, and salt in a large bowl; beat with a
heavy-duty stand mixer at medium speed until light and fluffy (about
3 minutes). Add eggs, beating until combined; beat in yeast mixture.
Lightly spoon 4 cups flour into dry measuring cups; level with a
knife. Add 4 cups flour to egg mixture, beating at medium speed until
smooth. Turn dough out onto a floured surface. Knead until smooth and
elastic (about 3 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands (dough
will feel sticky). Knead in cranberries and ginger until well incorporated.
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85F), free from drafts,
1 hour or until doubled in size. (Gently press two fingers into
dough. If indentation remains, dough has risen enough.
Coat 6 (1-cup) muffin cups with cooking spray. Cut 6 (5 x 12") strips
of parchment paper; place paper in muffin cups to extend 3" from the
top of the muffin cups. Divide dough evenly among the muffin cups.
Lightly spray each muffin with cooking spray; sprinkle evenly with
nuts. Let rise in a warm place (85F), free from drafts, 1 hour or
until doubled in size.
While muffins rise, preheat the oven to 375F.
After muffins have doubled in size, bake at 375F for 25 minutes or
until muffins are lightly browned.
Source:
"Cooking Light, Dec. 2004"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 222 Calories; 4g Fat (18.1%
calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber;
27mg Cholesterol; 87mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : This classic Italian holiday sweet bread is a cross between a
coffee cake and dessert that is now served year-round the world over.
Lining the muffin cups with strips of parchment makes it easy to
remove the panettones after baking. You can also prepare this recipe
in traditional muffin tins for a yield of 18; trim the parchment
paper for the muffin cups to 2 1/2 x 6", and shorten the baking time
to 20 minutes.
Calories: 219 (18% from fat)
Fat: 4.5g (sat 2.3g,mono 1.2g,poly 0.5g)
Protein: 4g
Carbohydrate: 42.6g
Fiber: 1.7g
Cholesterol: 26mg
Iron: 1.7mg
Sodium: 81mg
Calcium: 14mg