Italian Mini Panettone
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 1 tablespoon yeast (dry yeast)
- 150 ml milk, warm
- 450 g flour (wheat flour)
- 1 egg (s)
- 4 egg (s), including the yolk
- 2 teaspoons salt
- 75 grams sugar
- 1 lemon (s), including the grated zest
- 1 orange (s), including the grated peel
- 175 g butter, soft
- 75 g orane peel
- 75 g lemon peel
- 125 g raisins
Print Recipe
Pin Recipe Instructions
- Grease a suitable sheet with 16 indentations
- Dissolve the yeast in 4 tablespoons of warm milk, cover and let stand in a warm place for 10 minutes until bubbles form. Stir in 125 g flour and the rest of the warm milk, cover and let rise for 30 minutes.
- Beat the egg and yolk together. Sieve the remaining flour and salt over the yeast mixture, make a well in the middle and add the sugar, beaten eggs and the zest of the lemon and orange. Knead everything into a soft, elastic dough, add a little flour if necessary. Knead the dough for 3 - 4 minutes until smooth, then knead in the butter.
- Put the dough in a clean bowl, cover with oiled cling film and let stand for 2 - 4 hours until the dough has doubled in size.
- Preheat the oven to 200 ° C. Flatten the dough and knead in the orange peel, lemon peel and raisins. Divide the dough into 16 equal portions and place in the prepared wells. Press an X on top with scissors. Cover with oiled cling film and let rise for about an hour until the dough reaches the edge of the pan.
- Bake in the oven for about 10 minutes; then bake for another 25 minutes at 180 ° C until the dough has risen completely and is golden in color. Place on a wire rack to cool and serve whole with butter.
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