The tree and lights are up, our decorations are out, and the music is on! We are looking forward to this holiday season for a lot of reasons. It’s a time of celebration for us, a time of thanksgiving for our blessings, and a time of giving.
And speaking of giving, as a family, we decided years ago to start the tradition of making each other’s presents and of making a donation to a cause each of us personally believes in. Now it doesn’t feel like the holidays until we make our first trip to the craft store to buy supplies.Every homemade gift requires a heartfelt plan. You think about the person, what they mean to you, what they would like, and you imagine their delight when opening your gift. Handmade presents create a special bond between the giver and the receiver, and you remember them more than the store-bought ones in the years to come.
This year we decided to include our closest friends in this family tradition by baking them mini Panettones. In our home, it just wouldn’t be Christmas without bsharing a Panettone (pronounced pan-eh-TOH-nay). It is a sweet bread that dates back more than 500 years, and in Italy it has become, with Pandoro, another traditional Italian sweet bread, the sweet synonymous with the holiday season. It pairs well with both our Candoni Prosecco and Candoni Moscato.
Before leaving you with the recipe, we would like to wish you …
Happy Holidays and may the gifts of love, peace, and happiness be yours during this season from our family to yours.
The Candoni De Zan Family
Recipe for about 20 Mini Panettones:
– 1 teaspoon of vanilla extract
– 1/4 teaspoon of salt
– 1/4 cup sugar
– 1 cup warm water
– 1 stick of butter
– 3/4 cup of golden or brown raisins
– 4 cups of flour
– 2 eggs
-zest of 1 lemon
– 1 package of dry yeast
-1 tablespoon powdered sugar
– small panettone baking molds
– a bottle of Candoni Moscato and/or Candoni Prosecco
– 3 egg whites
– powdered sugar
– 3/4 cup toasted almond pieces
-In a mixing bowl combine the dry yeast with the sugar and the cup of warm water. Stir and let stand for 10 minutes. It should be foamy at the top.
-Add the 2 eggs, the stick of butter, the lemon zest, salt, and vanilla. Add the dough hook to the mixer and mix.
-Add 1 cup of flour at a time. If after 4 cups of flour the dough hasn’t turned into a ball yet, add another cup of flour (for a total of 5 cups).
-Remove dough from mixer and knead it on a floured surface for 5-10 minutes. Grease a bowl with butter and put the dough in it. Cover the bowl with a dish cloth and let it rest for an hour (it will double in size).
-Coat the raisins with a tablespoon of powdered sugar so the raisins won’t sink to the bottom while baking. Remove dough from bowl to a floured surface and knead in the raisins.
-Put the dough in the small panettone baking molds and cover them with a cloth for 25 minutes (the dough will rise again).
-When risen, brush the top of the panettones with the egg whites and sprinkle with powdered sugar and almond pieces.
-Turn on the oven to 350 F and cook for 45 minutes or till the top is golden brown.