Italian mini panettone

Mini Panettone Recipe

This sweet traditional Italian mini panettone recipe is easy to prepare and is perfect for the Christmas holidays. These mini panettone cakes are made with butter, mixed fruit, raisins, and orange peel, they are busting with a sweet citrus flavor that is so delicious.

These Italian mini panettone sweet bread make a perfect gift for the holidays, everyone will love them. Soft and fluffy, this is the best mini panettone recipe.

This panettone recipe is made with glace mixed fruit (peel), and raisins if you prefer to use only one of these fruits, substitute the amount of the fruit in the recipe with your desired one.

Let’s make this Mini Panettone Recipe!

Mini Panetonne With Mixed Fruit & Raisins

Ingredients For Mini Panettone Recipe

  • 1 cup plus 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1 package active dry yeast
  • 2 tablespoons warm water
  • 3 tablespoons sugar, divided
  • 2 eggs
  • 3 tablespoons butter
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon brandy extract (or almond extract)
  • 2 oz dried mixed glace fruit peel
  • 1 oz raisins (soaked in water)

How To Make Mini Panetonne?

  1. Sift together flour and salt onto a sheet of wax paper; set aside.
  2. In small bowl sprinkle yeast over water; add 1 teaspoon of sugar and stir to dissolve. Let stand until foamy, about 5 minutes.
  3. In a mixing bowl, using a stand mixer with a paddle attachment or hand mixer, mix the eggs with the remaining sugar until frothy; add butter and beat until well combined.
  4. Continue to beat while adding orange peel and brandy extract.
  5. Add yeast mixture, then gradually beat in sifted flour; mix at high speed for 5 minutes.
  6. Add dried mixed fruit, beating until thoroughly combined.
  7. Cover the bowl with a clean damp towel or plastic wrap and let stand in a warm draft-free area until dough is doubled in volume, about 30 minutes.
  8. Preheat oven to 360F. Butter three 1-cup fluted panettone molds.
  9. Punch the dough down, then turn it into the prepared mold.
  10. Bake until the top is browned and the panettone begins to pull away from the mold, about 20 minutes (cover with foil if Panettone is browning too quickly).
  11. Remove from the oven and cool the panettone hanging upside down.
  12. Enjoy!

Italian mini panettone

Easy Mini Panettone Recipe

This sweet traditional Italian mini panettone recipe is easy to prepare and is perfect for the Christmas holidays. These mini panettone cakes are made with butter, mixed fruit, raisins, and orange peel, they are busting with a sweet citrus flavor that is so delicious.
Prep Time 30 mins
Cook Time 20 mins
Proofing 1 hr
Total Time 1 hr 50 mins
Course Bread, Holiday
Cuisine Italian
Servings 3 pieces
Calories 200 kcal

Ingredients
  

  • 1 cup plus 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1 package active dry yeast
  • 2 tablespoons warm water
  • 3 tablespoons sugar divided
  • 2 eggs
  • 3 tablespoons butter
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon brandy extract or almond extract
  • 2 oz dried mixed glace fruit peel
  • 1 oz raisins soaked in water

Instructions
 

  • Sift together flour and salt onto a sheet of wax paper; set aside.
  • In small bowl sprinkle yeast over water; add 1 teaspoon of sugar and stir to dissolve. Let stand until foamy, about 5 minutes.
  • In a mixing bowl, using a stand mixer with a paddle attachment or hand mixer, mix the eggs with the remaining sugar until frothy; add butter and beat until well combined.
  • Continue to beat while adding orange peel and brandy extract.
  • Add yeast mixture, then gradually beat in sifted flour; mix at high speed for 5 minutes.
  • Add dried mixed fruit, beating until thoroughly combined.
  • Cover the bowl with a clean damp towel or plastic wrap and let stand in a warm draft-free area until dough is doubled in volume, about 30 minutes.
  • Preheat oven to 360F. Butter three 1-cup fluted panettone molds.
  • Punch the dough down, then turn it into the prepared mold.
  • Bake until the top is browned and the panettone begins to pull away from the mold, about 20 minutes.
  • Remove from the oven and cool the panettone hanging upside down.
  • Enjoy!
Keyword Easy Mini Panettone Recipe, Mini Panetonne, Mini Panettone Recipe, Panetonne, Panetonne With Mixed Fruit, Panetonne With Mixed Fruit And Raisins, Panetonne With Raisins

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating