.png)
.png)
Mini Panettone
MAKES: 10 • TOTAL TIME: 1 HOUR, 20 MINUTES + RISING TIME
Ingredients:
2 eggs plus 1 egg yolk
1 tsp vanilla extract
500g plain flour
2x 7g sachets of yeast
100g caster sugar
½ tsp salt
200mL warm milk, plus extra for brushing
200g soft unsalted butter
140g mixed dried fruit
100g mixed peel
Directions:
Add eggs and yolk and vanilla to a bowl and beat well.
In a separate large bowl, add flour, yeast, sugar and salt and mix. Add egg mix and milk and stir with a wooden spoon until the ingredients have combined to form a soft, sticky dough. Cover with clingfilm and set aside in a warm place to double in size.
Use your fingers to work butter into the dough, then fold fruit and mixed peel into the dough.
Divide dough into 10 pieces and place each piece into a lined muffin tin. Cover and set aside to rise again for 1–2 hours.
Preheat oven to 190˚C. Brush tops of panettone with a little milk and bake for 25–30 minutes or until golden brown.
The panettone should be eaten within 3 days of baking and they can be frozen for up to 6 weeks.