We love food it’s true! and we love good food even more!!
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This is a mouth watering vegetarian special from food star Frau Herzblut whose moto is ‘to food with love’. It’s not by chance that Carolin Strophe who lives in Germany has 43k followers on instagram, her food is delicious and really accessible. We have fallen in love with her Mini Panettone – bite sized perfect and here is how you make them yourself
Makes 10 Mini-Panettone (muffin mold size Ø 5,5 cm)
275 g spelt flour, Type 630
1 pinch of salt
5 g fresh yeast
100 ml almond milk, lukewarm
2 large free-range eggs
2 free-range egg yolks
½ teaspoon vanilla powder
50 g raw cane sugar or coconut blossom sugar
100 g soft unsalted butter
zeast of 1 orange and 1 lemon
100 g mixed dried fruits (figs, dates, sour cherries and cranberries …)
50 ml rum
50 ml VinSanto
30 g hazelnuts, roughly chopped
some egg wash (almond milk and egg yolk)
Best on the eve or a few hours before baking: Chop the dried fruits, place in a bowl and pour over the rum and VinSanto. Leave the mixture as long as possible.
In a big bowl, combine the flour, yeast, salt, almond milk and eggs until combined. If using an electric mixer, fit it with the dough hook. 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. Cover the bowl and leave to rise somewhere warm for 1 to 1½ hours, until doubled in size. Remove from the bowl and knock the air out, then work in the egg yolks, vanilla and sugar. 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. Cover again and leave somewhere warm for 1 hour until doubled in size. My Tip: You can do the second rise in the fridge overnight. Remove it in the morning, let them sit for 60 minutes at room temperature, then continue the recipe.
Line 2 muffin trays with 15 paper cases. Zest the orange and lemon. Remove from the bowl and knock out the air by giving it a quick knead. Work in the zest and the well-expressed dried fruits. With floured hands, shape the dough into 10 balls and place in the cases. Cover and prove for 20 minutes.
Preheat the oven to 200 ºC. Brush the Mini-Panettone with the egg wash, and sprinkle with the chopped hazelnuts. Bake in the middle of the oven for 15 to 20 minutes until risen and golden. Serve warm or leave to cool.
OH MY ON MY THESE ARE FAB ….
Like to see more than just the mini-panettone, why not nip over to Carolin’s excellent Christmas Bakery post, it’s well worth checking out click here for Frau Herzblut’s other recipes here
All images copyright of Frau Herzblut