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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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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