Recipe of the Week - Mini Panettone

Mini Panettone

Makes 10

Preparation and cooking times

Prep 45 mins
Cook 25 - 30 mins
plus 1½-2hrs rising

Ingredients

• 2 eggs plus 1 yolk
• 1 tsp vanilla paste or extract
• 500g plain flour
• 2 x 7g sachets easy-bake dried yeast
• 100g caster sugar
• 200ml warm milk
• 200g soft butter
• 140g mixed dried fruits
• 100g mixed candied peel
• milk , for brushing
• 1-2 tbsp flaked almonds 

1. Beat the eggs and yolk with the vanilla. In a large bowl, mix the flour, yeast, sugar and ½ tsp salt. Add the warm milk and egg mixture, then beat to a very soft, sticky dough with a wooden spoon. Cover with cling film and leave in a warm place until the dough has doubled in size.
2. Drop large muffin wraps into 10 clean, 200g size cans (or use a muffin tray), or line them carefully with baking parchment so that the paper comes well above the cans to make a collar.
3. Blend the butter, fruit and peel into the risen dough, preferably with your hands. Cut into 10 equal pieces and drop a piece into each prepared can. Cover again and leave until they are very well risen.
4. Heat oven to 190C/170C fan/gas 5. Gently brush the panettone with milk, scatter over the almonds and bake for 25-30 mins until golden. Eat within 3 days, or freeze for up to 6 weeks.

PER SERVING

472 kcalories, protein 9g, carbohydrate 71g, fat 20 g, saturated fat 11g, fibre 2g, sugar 30g, salt 0,65 g