Panettone muffins

Panettone muffins

Panettone muffins

Makes 15
Cooks In4H 10M
DifficultyShowing off
Nutrition per serving
  • Calories 350 18%
  • Fat 17g 24%
  • Saturates 8g 40%
  • Sugars 17g 19%
  • Salt 0.1g 2%
  • Protein 8g 16%
  • Carbs 45g 17%
  • Fibre 2g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Laura Fyfe
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Ingredients

  • 550 g plain flour
  • 2 x 5 g sachets of dried yeast
  • 200 ml milk
  • 4 large free-range eggs
  • olive oil
  • 3 large free-range egg yolks
  • 1 teaspoon vanilla bean paste
  • 100 g caster sugar
  • 200 g unsalted butter , (at room temperature)
  • 2 oranges
  • 1 lemon
  • 100 g raisins and sultanas
  • 100 g mixed peel
  • 50 g flaked almonds
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Recipe From

Jamie Magazine

By Laura Fyfe
Tap For Ingredients

Method

  1. If using an electric mixer, fit it with the dough hook.
  2. Combine the flour and yeast with 1½ teaspoons of sea salt, then warm and gradually mix in the milk, followed by 3 eggs, until combined.
  3. 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.
  4. 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.
  5. Remove from the bowl and knock the air out, then work in the egg yolks, vanilla and sugar.
  6. 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.
  7. Cover again and leave somewhere warm for 1 hour until doubled in size.
  8. Line 2 muffin trays with 15 paper cases. Zest the oranges and lemon.
  9. 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.
  10. Shape the dough into 15 balls and place in the cases. Cover and prove for 20 minutes.
  11. Preheat the oven to 200ºC/gas 6 (don’t use the fan).
  12. Brush the muffins with the remaining beaten egg, and sprinkle with the flaked almonds.
  13. Bake for 15 to 20 minutes until risen and golden. Serve warm or leave to cool.
  14. 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.

Tips

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.

Recipe From

Jamie Magazine

By Laura Fyfe