Miniature Panettone
Medically reviewed by Christiana George Updated Date: June 8, 2023
While this recipe would’ve come in handy before Christmas, I hope you’ll allow me this grace period, as my brain’s been off on holiday since December 20th and doesn’t feel like exerting itself until after the new year. Preferably January 6th. By then, I’ll have accepted that another year has come and gone, and hopefully prepared myself for the fact that… 2014′s GOING TO BE THE BEST YEAR EVER!
Or not. In truth, that kind of mindless optimism is a huge turn off to me. It’s too peppy, too simplistic. Maybe it’s just me, but I don’t feel like every single year of my life has to improve upon the last? I’m not wishing horrible things to happen to myself obviously, but I’m also not expecting to figure everything out in the span of a year, for the figurative pieces to fall into place. I want to have a little faith that whatever grand plan is in place for me will reveal itself through small nudges and gentle prods, even if they come in the form of hardships and disappointments.
In other words, I’m ready for you 2014.
MINIATURE PANETTONE
Makes 10 2.75″ rolls
Adapted from Sullivan Street Bakery and Wild Yeast
Apparently, this recipe is THE recipe, at least according to the discerning folks (reviewers) at Epicurious.com who swear by this version. It’s by Peter Lahey, therefore no kneading required. On the other hand, it takes some pretty careful planning to see it through. Here’s my suggested timeline: in the morning on a day before a free day (so like a Friday or Saturday), prep the raisins. That evening, around 8 or 9 say, get the dough ready for its first rise. The next AM, prep the dough for the second rise. The panettone should be ready by that evening. By the way, the glaze is sticky and delicious and I highly recommend you give it a try. If you decide not to, snip a little X on top of each roll and place a nubbin of cold butter in the fold before placing them in the oven. This will prevent a skin from forming, which would inhibit its rise.
Ingredients:
- 1 cup raisins
- 2 Tbsp light rum (I used Grand Marnier)
- 2 Tbsp hot water plus 2/3 cup tepid water, divided
- 3 3/4 cup all-purpose flour
- 2/3 cup sugar
- 1/2 tsp salt
- 1/2 tsp active dry yeast
- 1/4 tsp grated lemon zest
- 3 large eggs, at room temperature for 30 minutes
- 1 Tbsp mild honey
- 1/2 tsp vanilla extract
- 10 1/2 Tbsp butter, softened and cut into 1 Tbsp pieces, plus 1 Tbsp melted butter
- 2/3 cup candied citron, chopped into small pieces
For the glaze:
- 1/4 cup granulated sugar
- 1-1/2 tsp almond meal
- 1 tsp vegetable oil
- 2 tsp corn starch
- 3/4 tsp cocoa powder
- 1 egg white
- 1/2 tsp vanilla extract
- Slivered almonds for sprinkling on top (I used pumpkin seeds)
Directions:
Soak raisins in rum and 2 Tbsp hot water at room temperature, stirring occasionally, until raisins are plump and most of the liquid has been absorbed, 8 hours.
Mix flour, sugar, salt, yeast, and lemon zest on low speed in a stand mixer until combined. In a small bowl, whisk together tepid water (2/3 cup), eggs, honey, and vanilla extract. With the mixer still on low, slowly pour the egg mixture into the flour mixture. Increase speed to medium-low and mix to combine. Add softened butter one Tbsp at a time, waiting for each piece to be thoroughly mixed before adding the next. Increase speed to medium-high and mix until smooth and elastic, about 8 minutes. Drain liquid from raisins and stir in candied citron and 1 Tbsp melted butter into the same bowl. Stir into dough with a wooden spoon. Transfer dough to a large bowl (I kept mine in the stand mixer bowl), cover with a kitchen towel, and place in a cool oven to rise until almost tripled in size, 12 to 15 hours.
Sprinkle dough lightly with flour and scrape onto a lightly floured surface. Cut dough into 10 equal pieces (I used my scale to ensure they all weighed about the same) and with each one, gently fold edges into center and place, seam side down, in a panettone mold. Cover with a towel and let rise at room temperature for 3 to 4 hours, until the dough has risen to the top of the mold.
Shortly before the dough is ready, preheat oven to 350 degrees. Make the glaze by combining all the ingredients except for the slivered almonds. When the panettone is ready, brush the glaze on tops of all the panettone, and sprinkle almonds on top. Place on a baking sheet. Bake for 25 to 35 minutes, or until a wooden skewer inserted in the center comes out moist but not wet.
As soon as the panettone is cool enough to handle, pierce a wooden skewer all the way through each (I was able to pierce 2 per skewer) and hang the panettone upside down (I perched the skewers on a chair and a table) to let cool completely, 4 hours to overnight. This step is important as the panettone finishes up its cooking while cooling. It’ll become dense if you let it cool upright.
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Are Bok Choy Good for Acid Reflux?
Acid reflux, also known as gastroesophageal reflux disease (GERD), occurs when stomach acid flows back into the esophagus, causing symptoms like heartburn, bloating, and regurgitation. Managing acid reflux often requires dietary adjustments, and many individuals look for foods that are gentle on the stomach and won’t trigger symptoms. Bok choy, a type of Chinese cabbage, is a nutrient-dense vegetable that is frequently touted for its health benefits. But is bok choy good for acid reflux?
In this article, we will explore bok choy’s nutritional properties, its potential benefits for those with acid reflux, and practical ways to incorporate it into a reflux-friendly diet.
Nutritional Profile of Bok Choy
Bok choy is a low-calorie vegetable that is packed with essential nutrients. It belongs to the cruciferous vegetable family, along with broccoli, kale, and cabbage. Here’s what makes bok choy a powerhouse:
- Rich in Vitamins and Minerals
- Vitamin C: Supports immune health and helps repair tissues.
- Vitamin K: Promotes blood clotting and bone health.
- Calcium: Essential for strong bones and muscle function.
- Potassium: Helps regulate blood pressure and balances electrolytes.
- High in Antioxidants
Bok choy contains antioxidants like beta-carotene and flavonoids, which can reduce inflammation and protect against oxidative stress. - Low in Calories and Fat
With only about 9 calories per 100 grams, bok choy is an excellent option for those looking to maintain a healthy weight. - Good Source of Fiber
Bok choy is rich in dietary fiber, which supports digestive health by promoting regular bowel movements and reducing the risk of constipation.
Why Bok Choy May Be Good for Acid Reflux?
Bok choy is considered one of the best vegetables for individuals with acid reflux due to its low acidity and high nutrient content. Here’s why it may be beneficial:
1. Low Acidity
Bok choy is a mildly alkaline vegetable, meaning it can help balance stomach acid levels. Foods with low acidity are less likely to trigger reflux symptoms and can create a more neutral environment in the stomach.
2. Rich in Fiber
The fiber in bok choy aids digestion and prevents stomach contents from lingering too long, which can reduce the chances of acid reflux. Fiber also promotes satiety, helping you avoid overeating—a common trigger for reflux.
3. Anti-Inflammatory Properties
Bok choy’s antioxidants, such as beta-carotene and quercetin, may reduce inflammation in the esophagus caused by acid reflux, providing relief from symptoms like heartburn and irritation.
4. Supports Digestive Health
The nutrients in bok choy, including potassium and calcium, support overall digestive function. A healthy digestive system is better equipped to handle acid reflux symptoms.
How to Incorporate Bok Choy into an Acid Reflux-Friendly Diet?
Bok choy is a versatile vegetable that can be prepared in a variety of ways to suit an acid reflux-friendly diet. Here are some tips:
1. Steam or Sauté Bok Choy
Cooking bok choy gently by steaming or sautéing it in a small amount of olive oil can make it easier to digest. Avoid frying or adding spicy seasonings, as these can aggravate reflux.
2. Add to Soups and Stir-Fries
Bok choy works well in soups and stir-fries alongside other reflux-friendly ingredients like ginger, zucchini, or lean proteins. Opt for low-sodium broths to avoid excessive salt intake, which can worsen reflux.
3. Use as a Side Dish
Serve steamed bok choy as a side dish to complement alkaline foods like baked sweet potatoes or grilled fish. This combination can create a well-balanced, reflux-friendly meal.
4. Blend into Smoothies
While less common, bok choy can be added to green smoothies with other mild vegetables like spinach and cucumber. Pair it with almond milk or water as a base to keep the drink soothing.
Recipes Featuring Bok Choy
Here are two easy and acid reflux-friendly recipes to help you enjoy bok choy:
Bok Choy and Ginger Stir-Fry
Ingredients
- 2 cups fresh bok choy, chopped
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
- A pinch of salt
Instructions
- Heat olive oil in a pan over medium heat.
- Add ginger and sauté for 1 minute.
- Add bok choy and cook for 3-4 minutes until tender.
- Season lightly with salt and serve as a side dish.
Bok Choy Soup
Ingredients
- 4 cups low-sodium vegetable broth
- 2 cups bok choy, chopped
- 1/2 cup diced carrots
- 1/2 teaspoon garlic powder (optional)
Instructions
- Heat the broth in a pot over medium heat.
- Add carrots and cook until tender, about 5 minutes.
- Add bok choy and cook for another 3 minutes.
- Season with garlic powder if desired, and enjoy warm.
When to Avoid Bok Choy?
Although bok choy is generally safe for individuals with acid reflux, it may not suit everyone. Here are some scenarios where you might need to limit or avoid bok choy:
- Cruciferous Sensitivity
Some people experience bloating or gas after consuming cruciferous vegetables like bok choy. These symptoms can exacerbate acid reflux in sensitive individuals. - Overeating
Even reflux-friendly foods like bok choy can trigger symptoms if consumed in large quantities. Portion control is key to preventing discomfort. - Food Intolerances
If you experience adverse reactions like nausea or stomach pain after eating bok choy, it’s best to consult a healthcare provider to rule out any underlying intolerances.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Conclusion
Bok choy is a nutrient-dense, reflux-friendly vegetable that offers numerous health benefits. Its low acidity, fiber content, and anti-inflammatory properties make it an excellent choice for individuals managing acid reflux. By incorporating bok choy into your meals in simple, gentle ways—such as steaming, sautéing, or adding it to soups—you can enjoy its flavor and support your digestive health.
However, as with any food, it’s essential to pay attention to your body’s response. Start with small portions and monitor your symptoms to ensure that bok choy is a suitable addition to your acid reflux management plan. With its versatility and health benefits, bok choy can be a valuable ally in maintaining a reflux-friendly diet.
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