Miniature Vegan Chocolate Chip Panettone's

December 1st brings the start of Advent which means it's time to unleash the festive baking! From mince pies to gingerbread men - I hope you are ready to see them all over my instagram feed! However, I want to kick off the first Festive Blog recipe with my Miniature Chocolate Chip Panettone's perfect to have as a single serve treat in the afternoon, or give out as little Christmas gifts to your friends and family!

The recipe makes 6 small muffin sized Panettone's and they are incredibly easy to make. You could also easily double the recipe and make 1 large Panettone for the whole family to dig in to - but cooking time might need adjusting!

Panettone Muffins (serves 6)

· 2 ¼ cup strong white bread flour (300g)

· 1 tsp active dried yeast

· 220ml lukewarm water

· 1 tsp sugar

· Pinch of salt

· 50g dried mixed fruit (raisins etc)

· 25g dark chocolate chips

· 1 tbsp triple sec (optional)

· 1 tsp oil

1. In a jug, sprinkle the yeast and sugar on top of your water. Set aside for 10 minutes until frothy.

2. Meanwhile, mix remaining dry ingredients into a bowl (flour, salt, fruit and chocolate) to combine. Once yeast mix is ready, add to the dry ingredients with the oil and triple sec (if using). Mix until a dough forms and you can knead with your hands – add more flour if necessary.

3. Knead for around 2-3 minutes before transferring to a well-oiled bowl and covering with a tea towel. Allow to prove for 1-2 hr (until doubled in size).

4. Once risen, tip out onto a clean, floured work surface and separate into 6 balls. Transfer to a muffin tray, filled with 6 large muffin cases. Transfer to the oven to prove for a further 1h (do not preheat).

5. Once the dough has risen above your muffin cases, turn the oven on to 200C and bake for 20-25 minutes until browned.

6. Allow to cool completely before serving.

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