Rosemary, gruyère and bacon mini panettones recipe
Made with a wonderful array of savoury ingredients, these mouthwatering mini panettones are the perfect edible gift and a fun Christmas bake to make with the kids.
See method- Serves 12 (makes 12)
- 35 mins to prepare and 25 mins to cook, plus proving
- 310 calories / serving
- Freezable
Ingredients
- 2 eggs, plus 1 extra yolk
- 200g plain flour
- 300g strong white bread flour
- 2 x 7g sachets dried yeast
- 100g caster sugar
- 4 rashers unsmoked back bacon, finely chopped and fried until crisp
- 3 sprigs rosemary, leaves chopped
- 200ml milk, warmed
- 100g salted butter, softened
- 100g Gruyère cheese, grated
Each serving contains
- Energy
- 1305kJ 310.0kcal
- Fat
- 13g
- Saturates
- 7g
- Salt
- 0.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 41.9gProtein 9.3gFibre 1.7g
Method
- Beat the eggs and yolk in a small jug. In a large bowl mix the flours, yeast, sugar, bacon, rosemary and ½ tsp salt. Add the egg mixture and warm milk and beat to a soft, sticky dough. Cover with clingfilm and leave in a warm place for about 2 hours, until doubled in size.
- Preheat the oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tray with cases. Using your hands, work the softened butter into the risen dough. The mixture will now be very sticky. Cut into 12 equal pieces and drop a piece into each case. Cover with clingfilm and leave in a warm place for 20 mins, until well risen.
- Sprinkle the grated Gruyère over each panettone, then bake for 25-30 mins, until golden. Eat within 3 days, or freeze for up to 6 weeks.
- See more Christmas baking recipes for kids
Freezing and defrosting guidelines
Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 6 weeks.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.
