Name: Mini panettone
Prep time: 45 min
Cook time: 30 min
Total time: 3 h 20 min
Yield: Makes 10
Cuisine: Italian
Ingredients: 2 eggs plus 1 yolk; 1 tsp vanilla paste or extract; 500g plain flour; 2 x 7g sachets easy-bake dried yeast; 100g caster sugar; 200ml warm milk; 200g soft butter; 140g mixed dried fruit; 100g mixed candied peel; milk for brushing; 1-2 tbsp flaked almonds

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Mini panettone

Mini panettone

Sara Buenfeld

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Makes 10

More effort

Prep: 45 mins

Cook: 25 mins - 30 mins

Plus 1½-2hrs rising

A star rating of 3.5 out of 5.10 ratingsRate

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Perfect for an indulgent brunch over the Christmas holidays, these little Italian treats are rich and devilishly buttery

Freezable

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Mini Christmas cakes

A star rating of 4.9 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

2 eggs

plus 1 yolk
1 tsp vanilla

paste or extract
500g plain flour
2 x 7g sachets easy-bake dried yeast
100g caster sugar
200ml warm milk
200g soft butter
140g mixed dried fruit
100g mixed candied peel
milk

for brushing
1-2 tbsp flaked almonds

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Nutrition: per serving

kcal472
fat20g
saturates11g
carbs71g
sugars30g
fibre2g
protein9g
salt0.65g

low

Method

step 1

Beat the eggs and yolk with the vanilla. In a large bowl, mix the flour, yeast, sugar and ½ tsp salt. Add the warm milk and egg mixture, then beat to a very soft, sticky dough with a wooden spoon. Cover with cling film and leave in a warm place until the dough has doubled in size.
step 2

Drop large muffin wraps into 10 clean, 200g size cans (or use a muffin tray), or line them carefully with baking parchment so that the paper comes well above the cans to make a collar.
step 3

Blend the butter, fruit and peel into the risen dough, preferably with your hands. Cut into 10 equal pieces and drop a piece into each prepared can. Cover again and leave until they are very well risen.
step 4

Heat oven to 190C/170C fan/gas 5. Gently brush the panettone with milk, scatter over the almonds and bake for 25-30 mins until golden. Eat within 3 days, or freeze for up to 6 weeks.

Recipe from Good Food magazine, December 2010

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A star rating of 3.5 out of 5.10 ratings

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