Mini Panettone breads

Ingredients

500g unbleached white bread flour
½ tsp salt
1 tsp dried yeast
120ml lukewarm milk
2 medium eggs
2 medium egg yolks
150g butter softened
75g caster sugar
115g chopped mixed peel
75g raisins

Method

Sift the flour into a mixing bowl, add the salt and make a well in the centre. In another bowl, whisk together the yeast, milk and whole eggs. Pour into the well, fold in a little of the surrounding flour to make a batter that sits in the well.

Leave to rest for 30 minutes.

Add the egg yolks, butter and sugar and mix them and the rest of the flour into the batter with a fork. Then bind everything together into a ball with your hands.

Knead the dough for 5 minutes (to knead, press and stretch the dough away from you, then lift the edges into the middle, give it a quarter turn and repeat). Leave to rest in a warm place for 1½-2 hours or until doubled in size. Scatter over the peel and raisins and gently knead these in.

Butter the pudding moulds. Divide the dough into 12 and place in the moulds – avoid leaving dried fruit exposed on the surface of the breads as this may burn during cooking and turn bitter. Set aside, covered with a dry tea towel, and rest for 1 hour. Meanwhile, preheat the oven to 180C/160C fan/350F/gas 4.

Brush the tops of the breads with melted butter and bake for 20 minutes.

Dust with icing sugar, if you like, before serving.

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