Panettone minis

Method

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.

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. 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.

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. 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.