Mini panettones with candied mandarin and rosemary
- Vegetarian
- Energy Kcal 419
- Carbohydrates g 68.6
- of which sugars g 38.1
- Protein g 6.5
- Fats g 13.2
- of which saturated fat g 6.96
- Fiber g 2
- Cholesterol mg 132
- Sodium mg 305
- Difficulty: Difficult
- Prep time: 45 min
- Cook time: 25 min
- Makes: 4 pieces
- Cost: Average
- Note + the rising times for the biga (10-12 hours) and the dough (about 6 hours)
PRESENTATION
Panettoncini are really at the heart of Lombardy's holiday season, you know? They pop up on Italian tables, adding a personal twist to the classic Christmas bread. These little cakes are just golden on top and have the softest, most puffy insides—really, all thanks to that slow leavening process. It makes each bite light and moist. What's cool about this mini panettone recipe is the burst of candied mandarin in every slice. Seriously, it's a sweet and slightly zesty kick that feels like a celebration on its own.
People in northern Italy, they love experimenting with ingredients. So, adding fresh rosemary to this rosemary panettone? It brings a tender and woodsy aroma that just melds perfectly with the citrus. It's the kind of thing you cannot resist, especially when that aromatic rosemary and fruit scent fills your kitchen. And look, around Christmas in Lombardy, it is not just about the big panettone anymore. These panettoncini really amp up the festive spirit.
Just picture a tray full of these candied mandarin panettone at your holiday gathering, each ready to be topped with a dollop of orange or mandarin custard. Creamy goodness right there. The blend of flavors is kind of genius: soft, sweet bread with bursts of fruit and a touch of savory rosemary. It's a crispy edge with a cloud-like center—so light, so so good. Perfect for trying more than one.
Folks who adore Italian Christmas bread or are on the hunt for new festive baking ideas will totally see why these are a hit. Each bite nods to classic flavors, but with a twist that's unforgettable. Sharing these treats? That's part of what makes the season warm and exciting, especially when you're bringing a little bit of Lombardy into your kitchen.
Whether with espresso or spumante, panettoncini add a dash of Italian joy to your holiday. It makes every moment feel special, and the thing is, they really do bring a little magic from Lombardy straight to you.
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INGREDIENTS
- Ingredients for the starter
- Manitoba flour ¼ cup (30 g)
- Brewer's yeast 0.4 tsp (2 g)
- Water 1.3 tbsp (20 g) - at room temperature
- for the first dough
- Manitoba flour 0.4 cup (50 g)
- Type 00 flour ½ cup (60 g)
- Butter 2 tbsp (30 g) - soft
- Sugar 2 ½ tbsp (30 g)
- Egg yolks 1 tbsp (15 g)
- Water 0.3 cup (70 g) - at room temperature
- for the second dough
- Butter 0.7 tbsp (10 g) - soft
- Type 00 flour ¼ cup (30 g)
- Sugar 2 ½ tsp (10 g)
- Honey 0.3 tbsp (5 g)
- Egg yolks 1 tbsp (15 g)
- Fine salt 1 pinch
- for flavoring the second dough
- Candied mandarin oranges 0.3 cup (65 g)
- Rosemary 1 tsp (5 g) - (the needles)
- Water 2 tbsp (30 g)
- Sugar 4 tbsp (50 g)
- for brushing
- Butter 0.7 tbsp (10 g) - to melt
How to prepare Mini panettones with candied mandarin and rosemary
To prepare the mini panettones with candied mandarin and rosemary, start with the starter: in a small bowl, pour the sifted flour and dried yeast 1, then add water at room temperature 2 and start kneading by hand 3
When you have obtained a smooth dough, shape it into a ball and place it in the bowl, covered with plastic wrap 4. Let it rest at room temperature for about 30 minutes. Then transfer it to the refrigerator to mature for an entire night (from 10 to 12 hours). After the indicated time, you can start the first dough: take the starter 5 and transfer it to the mixer 6.
Mount the hook and also pour the sifted flour 7, start the mixer and gradually add the water at room temperature 8, then the sugar 9
and let the dough hook, then pour in the egg yolk at room temperature 10. Once the dough is well hooked again, add the softened butter 11. When the butter is fully absorbed and the dough is hooked to the hook 12, you can transfer the dough to a work surface.
Work it with your hands for a few moments, then shape it into a round form 13 and place it in a bowl; cover with plastic wrap 14 and let rise for about 6 hours in an unlit oven with the light on (at a temperature of about 79°F). Meanwhile, prepare the candied rosemary: in a saucepan, pour the water and sugar 15;
When the mixture is about to boil, add the rosemary needles and continue cooking for about 5 minutes, then drain the needles from the syrup using a fine mesh strainer 17. Set aside the candied rosemary needles and also prepare the candied mandarin: cut it into slices 18
then chop it into pieces 19 and set aside as well. After 6 hours of rising, the dough will have doubled in volume 20. Pour the risen dough into the mixer with a hook 21;
then add the sifted flour 22 and start kneading at medium speed. Then pour in the sugar 23, the honey 24,
and the egg yolk at room temperature 25; let the mixer run until the ingredients are well absorbed and the dough is hooked, then add the salt 26, then the softened butter 27.
Finally, add the candied mandarins 28 and the candied rosemary needles, keeping some aside for the final decoration 29. When they are incorporated into the dough, stop the mixer and transfer the dough to a work surface. Divide the total dough into 4 pieces of about 4.2 oz each 30.
Work on the surface by rotating each piece to obtain balls 31 and place them in the respective paper molds for mini pandoros 32. Let rise for about 4 hours at room temperature; they will be ready when they have reached 3/4 of the mold 33.
Then with a cutter, make a cross incision on the top of each mini pandoro and fold the edges 34. Brush with the melted butter 35 and fold the edges inward 36,
brush the surface of the mini panettones again 37. Place them on a baking sheet, also add some rosemary needles set aside 38 and bake them in a preheated static oven at 356°F for about 30 minutes (we do not recommend using a convection oven). Once ready, take them out of the oven 39 and let them cool slightly before serving your mini panettones with candied mandarin and rosemary!