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Mini pannetone WEB

Panettone minis

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3.118 stars based on 17 ratings

These adorable mini versions of the Christmas classic are great for individuals or smaller families that may not require a full size Panettone. Alternatively, wrap with festive ribbon and they make fabulous gifts for friends, family or even special teachers during the festive season.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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  • 500g 17⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • ½tsp .5tsp Salt
  • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 125g 4½ oz Butter (unsalted) softened
  • 3 3 Egg(s) (free range) lightly beaten
  • 1 1 Easy bake yeast sachet (we use Allinson) Easy bake yeast sachet
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 240ml 8⅛ fl oz Milk (whole) warmed
  • 75g 2¾ oz Sultanas
  • 75g 2¾ oz Mixed peel chopped
  • 3tbsp 3tbsp Unrefined demerara sugar (we use Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

  3. Classic mode Step 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.

  4. Classic mode Step 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.

    Ingredients for this step

    • 75g 2¾ oz Sultanas
    • 75g 2¾ oz Mixed peel chopped
  5. Classic mode Step 5

    Place the dough in greased tins. Cover and let it rise again in a warm place. While it is rising, preheat the oven to 150°C, (130°C fan, gas mark 2).

  6. Classic mode Step 6

    When the dough has doubled in size, brush with beaten egg and sprinkle with the sugar. 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.

    Ingredients for this step

    • 3tbsp 3tbsp Unrefined demerara sugar (we use Billington's)