Mini Panettone

Course Dessert
Cuisine Italian
Prep Time 2 hours 40 minutes
Cook Time 40 minutes
Total Time 3 hours 20 minutes
Servings 10
Author Adore Foods


  • 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


  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!