Whole Wheat Cranberry Pistachio Mini Panettones # Twelveloaves

Mild Sun filtering through clouds, the cacophony of migratory birds and the descending of fog

 announce the arrival of cold days here.

Winter tends to make the yeast languid. Breads take unusually long to rise. A whole lot of tricks are put into use to help the yeast work. In my kitchen, quick breads take the center stage then, hot soups are made, stews enjoyed and one pot meals become the order of the day.

Before winters set in here totally, there is a long list of breads that I am literally rushing to bake.

Here is the batch of whole wheat mini Panettones with Cranberry and Pistachios that I baked recently

Panettone is a festive Italian yeast cake flavored with candied fruit peels and raisins.

Panettone is a type of sweet bread loaf originally from Milan  usually prepared and enjoyed for Christmas and New Year (source - Wikipedia)

Panettone is a yeasted brioche bread, flavored with citrus, studded with dried fruits and nuts, and baked in a decorative round paper mold. Italian immigrants to South America brought this special cake with them, and it has become a beloved part of the Christmas celebration throughout Latin America, traditionally enjoyed with hot chocolate on Christmas eve.(source about.com)

Whole Wheat Cranberry and Pistachio Mini Panettones

Adapted from  myrecipes.com and improvised

Ingredients 

1 cup whole wheat flour

2 cups all purpose flour

½ cup warm water

½ cup + 2 tablespoons sugar

½ stick (¼ cup) butter

¾ cup sliced pistachios

½ cup sweetened dried cranberries chopped into small pieces

¼ teaspoon salt

2 ¼ teaspoons instant dried yeast

1 egg

1-2 teaspoons oil to coat the bowl and muffin moulds.

Method

Dissolve yeast in warm water in a large bowl. Add whole wheat flour stirring continuously till well combined. Cover and keep in warm place to rise for 1 hour.

In another bowl, combine butter, sugar and salt. Beat well.  Add an egg and beat till well combined.  Add the whole wheat flour and yeast mixture and 1 cup all purpose flour and mix well. At this point, you can transfer the mixture to a kneading plate and use your hands for kneading. Keep adding 1 tablespoon of all purpose flour while kneading as the dough will be very sticky. You can even oil your hands to prevent the dough from sticking to your hands. Keep adding the remaining flour while kneading. Gradually the dough will become manageable, smooth and elastic. Once it reaches this stage, add sliced pistachios and cranberries.

Place dough in a large bowl coated with oil; turn the dough so that it is coated with oil. Cover and let it rise for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Coat 6 muffin moulds (I used 8 equal size steel bowls) with oil. Divide dough equally among the muffin cups/bowls. Make another batch of small size balls of the dough and place on top of each muffin. Sprinkle some pistachios on top. Cover and leave to rise for 1 hour or until doubled in size.

Preheat the oven to 190 degrees C.

Bake for 25 minutes or until the muffins turn golden brown.

Remove from the oven and remove from the tray/bowls after 10 minutes.

Sending to

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

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Submitted for yeastspotting