Mini Cranberry, Pistachio and Chocolate Panettone
Light, airy and moist, this panettone recipe reminds us of the best brioche we’ve ever had. Plus, it’s easy to pull off (all you need is a dough hook and muffin
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Ingredients
- 4 cups (482g) all-purpose flour
- 1 cup (227g) warm water (about 95°F)
- ½ cup (99g) granulated sugar
- 2 large (113g) eggs
- 2 tablespoons (28g) unsalted butter, at room temperature
- 1 tablespoon instant yeast
- 1 teaspoon fine sea salt
- Zest of 2 oranges
- Seeds of 1 vanilla bean, halved and scraped
- ¾ cup (90g) pistachios, roughly chopped
- ¾ cup (86g) dried cranberries
- 4 ounces (113g) semisweet chocolate, chopped
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