Mini Panettone

Mini Panettone

Mini Panettone

A delectable Italian fruit cake laced with raisins, citrus zest and cognac

December 10, 2012


Season & Occasion

serves for


total time

3 HR 0 MIN


8.5 g, dried
250 ml
600 g
175 g
200 g
75 g
120 g, mixed
40 ml


Heat the oven to 180°C (160°C in a fan oven/375°F). Grease 6 mini cake tins and line them with parchment paper.

Dissolve the yeast in the milk and stir in the flour, sugar and a pinch of salt. Add the egg yolks and the butter and knead well. Leave to rise in a warm place until the mixture has doubled in size.

Mix together the raisins, mixed peel and the cognac and knead into the dough. Leave to rise for another 30 min.

Split the dough into six pieces, shape into balls and place them in the cake tins. Leave to rise for around 20 min and then bake at the bottom of the oven for around 1 hour - test with a wooden stick!

If necessary cover with aluminium foil after 45 min. Remove from the oven and leave to cool in the tins.

To serve, remove from the tins, remove the paper and dust with icing sugar.

Wine pairing: Recioto della Valpolicella

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