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Mini panettone

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

  • Prep: 45 mins
    Cook: 30 mins
    Plus 1½-2hrs rising
  • Makes 10
  • More effort
  • Makes 10
  • More effort
  • Calories 472
  • Carbohydrates 71
  • Saturated Fat 11
  • Sugar 30
  • Protein 9
  • Fat 20
  • Fibre 2
  • Salt 0.65

Nutrition per serving

  • Calories 472
  • Carbohydrates 71
  • Saturated Fat 11
  • Sugar 30
  • Protein 9
  • Fat 20
  • Fibre 2
  • Salt 0.65

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 fruits
  • 100g mixed candied peel
  • milk, for brushing
  • 1-2 tbsp flaked almonds

Method

  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.

  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.

  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.

  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.