Mini Panettone

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Breakfast
Cuisine European
Servings (Default: 16)

Ingredients

  • 500g flour
  • Flour, to work with
  • 1 cube yeast
  • 0.5 ½ lemon (s), the zest
  • 150 ml milk, lukewarm
  • 25 g orane peel
  • 25 g lemon peel
  • 100 g suar
  • 150 g butter
  • 2 medium egg (s)
  • 0.5 teaspoon ½ salt
  • powdered sugar
Mini Panettone
Mini Panettone

Instructions

  1. Put the flour in a bowl, make a well in it. Crumble the yeast and stir into the lukewarm milk with a pinch of sugar. Pour the yeast milk into the well and stir briefly into a liquid pre-dough with the edge of the flour. Let the pre-dough rise for 15 minutes.
  2. Finely chop the orange peel and lemon peel, heat the butter a little so that it becomes liquid. Don`t let it get hot! Knead the dough well with butter, sugar, salt, eggs and the candied fruits and either let rise in a warm place for 1 hour or put in the refrigerator overnight.
  3. Preheat the oven to 200 ° C, knead the dough well again and divide into 16 parts. Form rolls, place in a muffin tray and let rise for another 15 minutes, then bake for 15-20 minutes.
  4. For serving, it looks nice if you wrap the panettone rolls with a strip of baking paper and tie them with a ribbon.

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