Christmas desserts: how to prepare these homemade walnut mini-panettone (they are very easy)

Find out how to prepare delicious mini-walnut panettone for Christmas, with a quick and easy recipe that guarantees soft and tasty results, perfect for the holidays.

Making panettone at home is an almost impossible task! Often the dough does not maintain its volume and deflates during cooking, or the final result is not as expected. Despite the effort of kneading and re-kneading for days, the result can be disappointing. This leads us to ask ourselves: is it really worth making panettone at home? The answer is yes, but not by following the classic recipe, which requires precise temperatures and leavening chambers that are usually not available at home.

So here is a recipe to obtain a dough similar to that of panettone, with a guaranteed result. It is essential to pay attention to the temperature and cooking times: leaving them in the oven for 2-3 minutes longer could transform the soft panettone into real “bricks”.

Ingredients for approximately 8 panettone:

Preparation

Dissolve the yeast in the warm milk until you obtain a homogeneous liquid, pour it into a bowl with the sifted flour, add the sugar and knead quickly to mix all the ingredients.

Add the diced butter (at room temperature), the eggs, the salt and knead again until you obtain an elastic and smooth dough; then add the candied cherries (or chocolate chips), the crumbled walnuts and mix again to distribute them evenly.
Then oil a bowl, place the dough in it, cover it with cling film and leave to rise for about 3-4 hours in a warm place, away from drafts.

Once the dough has risen, take it again and – touching it as little as possible – make some single portions of approximately 80-100 g eachplace them in the baking cups for mini-panettone (can be found in large stationery shops or in household items supplied), cover them with a cloth and let them rise for another 40 minutes or so.

At this point, preheat the oven 220 degrees (static), brush the surface of each panettone with a beaten egg diluted with a drop of milk and bake for just 8-10 minutes (or until the surface of the panettone is golden brown).

Once cooked, remove from the oven, sprinkle with brown sugar, leave to cool and serve!