Mini Panettone Recipe
Italians traditionally have a slice of panettone with a glass of Champagne on Christmas day. Avoid leaving any dried fruit on the surface of the dough as you put it into the molds, or it will burn in the oven and turn hard and bitter. Makes 12 mini loaves.
12 mini pudding molds, greased
18 oz. unbleached white bread flour
1/2 tsp. salt
1 tsp. dried yeast
1/2 cup lukewarm milk
2 egg yolks
10 Tbsp. butter, softened
1/4 cup plus 2 Tbsp. superfine sugar
1/4 cup mixed candied citron
1/2 cup raisins
melted butter for brushing
1. Preheat the oven to 350 degrees F. Sift the flour into a bowl, add the salt and make a well. Whisk the yeast, milk and eggs together, pour into the well, mix in a little flour to make batter and rest for 30 minutes.
2. Add the egg yolks, softened butter and sugar. Mix them and the rest of the flour into the batter with a fork. Then bind the ingredients together into a ball with your hands.
3. Knead the dough for five minutes and leave to rest in a warm, but not too warm, place for 1-1/2 to 2 hours, or until doubled in size. Then scatter over the peel and raisins.
4. Gently knead in the peel and the raisins. Divide into 12 and place in the molds. Cover with a dry dishcloth and rest for one hour. Then, brush the tops with melted butter and bake for 20 minutes.