Easy Mini Panettone Recipe
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Easy Mini Panettone Recipe
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This sweet traditional Italian mini panettone recipe is easy to prepare and is perfect for the Christmas holidays. These mini panettone cakes are made with butter, mixed fruit, raisins, and orange peel, they are busting with a sweet citrus flavor that is so delicious.
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Ingredients
- 1 cup all-purpose flour plus 2 tablespoons
- 1/4 teaspoon salt
- 1 active dry yeast package
- 2 tablespoons water warm
- 3 tablespoons sugar divided
- 2 egg
- 3 tablespoons butter
- 1 teaspoon orange peel grated
- 1/2 teaspoon brandy extract or almond extract
- 2 oz glace fruit peel dried, mixed
- 1 oz raisins soaked in water
Instructions
- Sift together flour and salt onto a sheet of wax paper; set aside.
- In small bowl sprinkle yeast over water; add 1 teaspoon of sugar and stir to dissolve. Let stand until foamy, about 5 minutes.
- In a mixing bowl, using a stand mixer with a paddle attachment or hand mixer, mix the eggs with the remaining sugar until frothy; add butter and beat until well combined.
- Continue to beat while adding orange peel and brandy extract.
- Add yeast mixture, then gradually beat in sifted flour; mix at high speed for 5 minutes.
- Add dried mixed fruit, beating until thoroughly combined.
- Cover the bowl with a clean damp towel or plastic wrap and let stand in a warm draft-free area until dough is doubled in volume, about 30 minutes.
- Preheat oven to 360F. Butter three 1-cup fluted panettone molds.
- Punch the dough down, then turn it into the prepared mold.
- Bake until the top is browned and the panettone begins to pull away from the mold, about 20 minutes.
- Remove from the oven and cool the panettone hanging upside down.
- Enjoy!
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