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Mini panettone

Mini panettone

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus 1½-2hrs rising
  • More effort
  • Makes 10

Perfect for an indulgent brunch over the Christmas holidays, these little Italian treats are rich and devilishly buttery

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal472
fat20g
saturates11g
carbs71g
sugars30g
fibre2g
protein9g
low insalt0.65g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2010

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A star rating of 3.5 out of 5.7 ratings
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