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Homemade Mini Panettone

Mini Panettone Recipe | Easy traditional Italian bread dessert recipe made with raisins and a touch of citrus. Enjoy it for Christmas or New Year!

I was reading online the other day that they are several legends behind the origins of panettone. I always like to know more and especially where has everything started when making my all time favorite recipes.

So, apparently, there was a Milanese baker, his name was Toni, who fell in love with a beautiful woman who walked past his bakery every day. In an attempt to make her come inside the bakery and win over her affection, he spent months creating the perfect vanilla-perfumed loaf that he called Pan di Toni – Toni’s bread.

Well, I didn’t find out if he did win her heart, but I would imagine so…there is no woman who can resist a Panettone 🙂

Freshly baked Mini Panettone

I have seen and tried so many types of Panettone from the traditional dried fruit and vanilla, to the  chocolate filled ones and so on….But I will always choose a classic Panettone over anything else.

Why Mini Panettone?

Because you don’t have to share them with anyone! These individual mini panettone are the perfect size when you want one all for yourself.

Mini Panettone ready to be served, fresh from the oven

Rich, moist and full of candied orange and raisins, served hot or cold…it is so delicious!

To bake them, you will need some tall muffin pans, like Texas Muffin Pan or 6 inch Loose Base Panettone Pan.

Mini Panettone

Now, this recipe is a treat, not an easy one, definitely not a difficult one either….just doesn’t fall into easy and quick category. But it has so worth it!!!! The prep time is almost 2 hours and a half and baking time 40 minutes…so almost 3 hours and a half in total for 10 amazingly moist and fluffy mini Panettone!

Mini Panettone in front of Christmas tree

Once your mini Panettone is thoroughly cooled, place in a large plastic bag or container and it will keep quite well maybe for a week. At first the panettone is moist and tender but after a day or two it becomes a little dry if it’s not kept in a plastic bag.

Mini Panettone cut through

Yield: 10

Mini Panettone

Mini Panettone
Prep Time 2 hours 40 minutes
Cook Time 40 minutes
Total Time 3 hours 20 minutes

Ingredients

  • 1 tbsp dried active baking yeast
  • 225 ml water
  • 1/3 cup sugar
  • 2 eggs
  • 3 &1/2 cup all purpose flour
  • 1 tbsp rum
  • 1/3 cup raisins
  • 1/3 cup candied citrus peels, chopped
  • some melted butter
  • icing sugar, for dusting, if preferred

Instructions

  1. Combine yeast, water and sugar in a bowl. Cover and leave to stand for 10 minutes or until foamy.
  2. Add the eggs to the flour, mix to combine. Slowly add the liquid mixture until a manageable dough forms. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding a bit of flour if necessary, until the dough is soft and pliable but not sticky.
  3. Place dough in a large and lightly floured bowl. Cover and leave to rise in a warm place until doubled in size, about 1 - 1.5 hours. Meanwhile, in a small bowl, mix the dried fruits with rum.
  4. Once the dough has risen, tip onto a floured surface. Knead for a minute or so, then start to knead in the dried fruits until evenly distributed. Form the dough into a smooth ball, then divide into equal size of 10. Line your pans/ molds with large panettone paper molds and place each small dough into a panettone casing. Cover loosely with cling film and leave to rise for 1 hour in a warm place until the dough rise above the pan. Meanwhile, preheat the oven to 390F/ 200C.
  5. Place your mini panettone in the oven and bake for 10 minutes. Reduce the heat to 350F/180C and bake for another 10 minutes. Reduce the heat again to 325F/160C and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean. You may need to cover the top with foil after 20 minutes to prevent it browning too much.
  6. Brush some melted butter after removing the panettone from the oven. Then, cool completely on a wire rack. Dust with icing sugar, if preferred.
  7. Enjoy!

Nutrition Information

Yield

10

Serving Size

1 grams

Amount Per Serving Unsaturated Fat 0g

Mini Panettone

Mini Panettone

Jessica Jones

Saturday 1st of December 2018

Hi there just a quick question, can you substitute the fun with water or orange juice as we are a non alcohol household?

Adore Foods

Sunday 2nd of December 2018

Hi Jessica, you can substitute rum with orange essence if you wish, or even almond essence would work great. You may wanna reduce the amount from 1 tablespoon to 1/2 tablespoon as both these essences are quite strong flavored. Or you can skip adding them all together. Hope you'll enjoy it!

Christine

Tuesday 9th of October 2018

I love this recipe! Totally spot on and delish! I would love to try this as mini panettones. Do you know how I could convert this into mini panettones? How many/cook time/amount of dough per cup?

Paul

Tuesday 6th of December 2016

I tired these and ended up with a really chewy crust, almost like a bagel. Obviously the length of time in the oven created this crust - so begs my question - are your's chewy?

Thanks.

Adore Foods

Tuesday 6th of December 2016

Oh, Paul this definitely does not sound right. I wonder what could have happened, because mine where definitely not chewy. First thing that comes to my mind is the temperature of the oven. It is very possible that 325F/160C in your oven was not enough to bake them nicely. How where they inside? were done?

Shihoko

Wednesday 23rd of September 2015

Yummy! I Love Panettone! I dont have to buy it anymore, I can make it my own. Thank you.

Pang @ circahappy

Monday 15th of December 2014

Lovely photos and even more so for the recipe, Oana. I don't think it will last a week in my house judging from how delicious it looks. :)

P.S. I am loving your new blog's name, by the way :)

oana@adorefoods.com

Monday 15th of December 2014

Thank you!!!! These beauties were gone in less than 3 days!

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