Homemade Italian Mini Panettone {Recipe}
Print Recipe

Christmas Mini Panettone

Soft, fluffy, full of winter flavors Panettone is one of those iconic Italian foods that is a MUST try.
Course: Dessert
Cuisine: Italian
Servings: 4 mini panettone

Ingredients

Starter Dough:

Panettone Dough (Part 1):

Panettone Dough (Part 2):

Instructions

Starter dough:

  • Dissolve yeast in lukewarm water. Add flour a spoon at a time. Mix well with a fork and once the flour is well incorporated transfer the dough into a clean bowl and cover with a plastic wrap.
  • Leave at room temperature for a few hours, then put it in the fridge overnight.

Panettone Dough (Part 1):

  • In the morning remove the starter dough from the fridge 1-2 hours before proceeding with the next step.
  • In a mixer bowl add lukewarm water and yeast, wait for a minute or two until yeast is completely dissolved.
  • Add sugar and flour. Knead on medium speed until combined. Add butter and egg yolks. Knead for 5 minutes until the dough becomes smooth and elastic.
  • Transfer it to a clean bowl, cover with a plastic wrap and let rise in warm dark place for 10-12 hours. In my case - the whole day.
  • In the evening the dough should almost triple in size.

Panettone Dough (Part 2):

  • Put the raisins to soak in lukewarm water for about 30 minutes, then dry that with a paper towel.
  • In a mixer bowl add sugar, flour and the dough you already have. Mix on medium speed for a few minutes.
  • Add butter and egg yolks, continue kneading for another 5 minutes.
  • Add honey, vanilla powder, orange and lemon jam. Mix until combined.
  • Lastly add raisins and candied oranges and lemons. Mix for a few seconds just until incorporated into the dough.
  • Divide the dough in 4 equal parts forming a ball shape. Place each in paper mini panettone mold. Place all the molds on a baking sheet, cover with a large bowl or lightly floured paper towel and let rise for another 6-8 hours in a turned off oven or other warm and dark place.
  • In the morning, preheat the oven to 375F.
  • (If you kept panettone in the oven, don’t forget to remove it before preheating the oven).
  • Place a small dollop on butter on top of each panettone and bake them in a preheated to 375F oven for 30-35 minutes until lightly brown.