Mini Panettone

Summary

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

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Instructions

1. Put 500g flour in a bowl and make a well in the center. Crumble the yeast cube into 150ml lukewarm milk with a pinch of sugar, stir to combine, then pour into the well. Stir for 1-2 minutes until it forms a liquid pre-dough. Cover and let rise for 15 minutes.
2. Finely chop the orange and lemon peel together. Warm 150g butter over low heat for 30-40 seconds until melted but not hot. Knead the risen pre-dough with the melted butter, 100g sugar, lemon zest from half a lemon, half a teaspoon salt, 2 eggs, and the chopped peels for 5-10 minutes until well combined. Either let rise in a warm place for 1 hour or cover and refrigerate overnight.
3. If refrigerated overnight, let the dough sit at room temperature for 30 minutes. Preheat the oven to 200°C (392°F). Knead the dough for 2-3 minutes, divide into 16 equal pieces, and shape each into a roll. Place in a muffin tray, cover, and let rise for 15 minutes. Bake for 15-20 minutes until golden brown.
4. Once the rolls are slightly cooled, wrap each with a strip of baking paper and tie with a ribbon for serving.