Could have sworn I posted at least one mini-panettone post – can even remember taking the photo of a freshly baked panettone in a star-shaped corrugated mould. But can’t find it here, nor the photo. Reminds me of the uncertain times when the blog was both a diary and maybe an opportunity should I become unemployed for a period of time. Luckily that did not happen, but still the blog has languished.
However, what I wanted to check was the cooking time for these beauties. Divided a batch of Dan Lepard’s Panettone into fourteen roughly 80 gram balls. Brushed the tops with egg-white when they had risen past the tops of their cases overnight, then dipped them in Demerara sugar. Found a recipe with similar proportions, and pirated their cooking time 25 minutes at 190c, with 20% steam.
cook in shorts 