MINI PANETTONE
Perfect for an indulgent brunch over the Christmas holidays, these little Italian treats are rich and devilishly buttery
Provided by Sara Buenfeld
Categories Breakfast, Treat
Time 3h20m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Beat the eggs and yolk with the vanilla. In a large bowl, mix the flour, yeast, sugar and ½ tsp salt. Add the warm milk and egg mixture, then beat to a very soft, sticky dough with a wooden spoon. Cover with cling film and leave in a warm place until the dough has doubled in size.
- Drop large muffin wraps into 10 clean, 200g size cans (or use a muffin tray), or line them carefully with baking parchment so that the paper comes well above the cans to make a collar.
- Blend the butter, fruit and peel into the risen dough, preferably with your hands. Cut into 10 equal pieces and drop a piece into each prepared can. Cover again and leave until they are very well risen.
- Heat oven to 190C/170C fan/gas 5. Gently brush the panettone with milk, scatter over the almonds and bake for 25-30 mins until golden. Eat within 3 days, or freeze for up to 6 weeks.
Nutrition Facts : Calories 472 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium
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