Cinnamon Panettone


This is an easy cinnamon flavoured small panettone or a sweet bread

300 gr of flour (grades 0, 00 and if you like, also wholegrain)
12 gr of brewer’s yeast (to be activated with a teaspoon of malt)
2 tablespoons of brown sugar
1 tablespoon of cinnamon
1 pinch of salt
1 ½ tablespoon of olive oil
1 walnut, 4 almonds, 1 or 2 dried figs
In this recipe you can give free rein to your imagination. You can use raisins, pine nuts or whatever you prefer.
This time I didn’t have whole wheat flour and I used 130 gr of grade 00 flour, 130 gr of grade 0 and 40gr of wholegrain kamut flour.

Heat a cup of water, shouldn’t be hot but warm. Approximately 200 ml.
Put brewer’s yeast in a cup or glass with a teaspoon of malt and add the warm water.
Stir and let it stand for at least 10 minutes.
Combine the flours with 1 tablespoon of cinnamon, 2 tablespoons of brown sugar, a pinch of salt, oil and stir.
When the yeast is frothy, add it to the flours. You can adjust it with more flour or water, as needed. Mix and knead to form a ball.
Let it to rise in a large bowl, preferably made of glass, covering it with a damp  kitchen cloth.

Wait at least a hour (it must have doubled in size) and now add walnut, almonds and fig, finely chopped, worked the dough again. Now you can put it in a mold, greased with margarine; you can easily make one with some cardboard, as the one shown in the photo.

Line it internally with baking paper; this being the case, grease the baking paper.
Put the dough in the mold and let it stand twenty minutes longer.
Meanwhile, turn the oven on to 220°C and bake your panettone for about 25 minutes.
I don’t like convection ovens, therefore I always use the traditional method of cooking, which bakes from both the top and the bottom of the oven, and I place the tray in the middle.

Chef: Tiziana Stella from VeganBlog

  1. Cassandra78 13 December 2010 at 06:48

    This is a really good idea fcor Christmas! Thanx

  2. Mimi 17 December 2010 at 08:46

    A wonder!!!! 😛

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