Silver Spoon

Panettone Minis

Panettone Minis

Recipe Submitted By: bakingmad

These Panettone Minis are delicious sweet Italian breads take a long time to make, but are worth the wait.

Preparation Time 6 hours
Baking Time 40 minutes
Portions 8
Skill Level Easy
Average Rating 0 stars
 

Panettone Minis Ingredients

500 grams Strong White Bread Flour (Allinson) Strong White Bread Flour (Allinson)
0.50 tsp Salt
125 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
125 grams Butter softened
3 Happy Eggs lightly beaten Happy Eggs
1 sachet Easy Bake Yeast (Allinson) Easy Bake Yeast (Allinson)
1 tsp Vanilla Extract (Nielsen-Massey) Vanilla Extract (Nielsen-Massey)
240 ml Milk warmed Milk
75 grams Sultanas
75 grams Cut mixed peel
3 tbsp Sugar Crystals (Billington's) Sugar Crystals (Billington's)
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This recipe uses

  • Strong White Bread Flour (Allinson)
  • Golden Caster Sugar (Billington's)
  • Happy Eggs
  • Easy Bake Yeast (Allinson)
  • Vanilla Extract (Nielsen-Massey)
  • Milk
  • Sugar Crystals (Billington's)

How to make Panettone Minis

  • Click on the text to highlight the different stages as you go along,
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  1. Grease and line 8 x 7cm round and 6cm deep tins with parchment paper. Make sure the parchment paper comes up about 3cm over the top edge of the tins. If you do not have tins of this size use empty clean baked bean tins
  2. Sieve the flour and salt together into a large bowl. Add the sugar and the butter and begin mixing. Add the eggs, yeast and vanilla essence and continue mixing. Gradually add the milk and knead until you have soft elastic dough. This will take 10 minutes or more. If the dough is too wet, add more flour, if too dry add a little more milk method tip
  3. Cover the bowl and leave in a warm place for about 1-2 hours for the dough to rise. When the dough has doubled in size, turn it out on to a floured surface. Punch it back and knead well for another 10 minutes. Replace in a clean lightly oiled bowl, cover and return to a warm place to rise again method tip
  4. When it’s doubled in size again, turn out onto a floured surface and punch back again. Sprinkle with the sultanas and mixed peel and carefully work in the dried fruits being careful not to squash the sultanas. method tip
  5. Place the dough in greased tins. Cover and let it rise again in a warm place. While it’s rising, preheat the oven to 150°C, fan oven 130°C, gas mark 2 method tip
  6. When the dough has doubled in size, brush with beaten egg and sprinkle with the sugar crystals. Bake for about 25 - 35 minutes or until it has a golden dome and a skewer inserted in the centre comes out clean. Wrap decoratively and give as gifts. method tip
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