Muffin Pan Panettones

Make individual small panettones in muffin tins to give as gifts at holiday time.

For this Chatelaine magazine (Dec. 2011) recipe, you need a stand mixer with paddle attachment and 12-muffin baking pan.  Make a day ahead because double rising takes about 20 hours total.

The recipe specified Sultana raisins but my family doesn't like them so I would substitute Thompson raisins. 

• 2 Tbsp dark rum OR orange juice
• 3-3/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp active dry yeast
• zest from 1 orange
• 3 large eggs at room temperature
• 1 Tbsp honey, warmed
• 2 tsp vanilla
• 1-1/4 cups unsalted butter, cubed, at room temperature
• 1/3 cup candied chopped orange peel
• 1/3 cup candied chopped citron peel
• 2 Tbsp unsalted butter, melted

1. Stir raisins with rum or orange juice and 2 Tbsp water in a small microwave-safe bowl.
2. Microwave uncovered 1 min. Stir.
3. Cover with plastic wrap. Set aside.
4. Combine flour, sugar, salt, yeast and orange zest in the bowl of a stand mixer.
5. Mix, using the paddle attachment, at low speed.
6. Whisk eggs with 2/3 cup lukewarm water, honey, vanilla.
7. Gradually pour into flour mixture.
8. Increase mixer speed to medium-low and continue beating.
9. Add 1-1/4 cups butter, 1 tbsp at a time, till blended.
10. Increase speed to medium-high.
11. Beat dough till smooth and elastic, 10 minutes.
12. Remove paddle, keeping dough in bowl.
13. Drain raisins. Discard liquid.
14. Add raisins to dough with orange peel, citron peel, 1 tbsp melted butter.
15. Gently knead fruit and butter into dough with hands till combined.
16. Cover bowl with plastic wrap.
17. Let rise in a cold oven till doubled in size, 12-15 hours.
18. Remove plastic wrap.
19. Lightly sprinkle top of dough with white flour.
20. Turn out onto floured counter.
21. Dust dough with a little more flour.
22. Fold edges into the centre and place seam-side down in the same mixing bowl.
23. Cover with a thin, damp cotton kitchen towel (not terry cloth) and let rise at room temperature till doubled in size, about 5 hours.
24. Position oven rack in lower third of oven.
25. Preheat oven to 350 degrees F.
26. Transfer dough onto floured cutting board.
27. Divide dough into 12 equal portions.
28. Place dough portions in paper baking cups or ungreased non-stick muffin tin.
29. Dough will be about even with the top edge.
30. Brush tops with remaining 1 tbsp melted butter.
31. Bake in lower third of oven 30-35 min or till a skewer inserted into centre of a panettone comes out clean.