Panettone can be quite time consuming… but it is always worth the wait! These mini ones take less cooking time so we can eat them much sooner! I buy my cardboard cupcake cases from home bargains and they’re the perfect size – they also look great as little gifts!
Ingredients
- 1 Tbsp dried active yeast
- 180ml water
- 90g caster sugar
- 2 eggs
- 450g strong white bread flour
- 1 Tbsp Orange Juice
- 150g mixed currants and peel
- 50g melted butter
Directions
- Combine the yeast, water and caster sugar in a jug. Cover and leave to stand for ten minutes or until foamy. Add the eggs and mix to combine
- In a large bowl, slowly add the liquid to the flour until a manageable dough forms. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding a bit of flour if necessary, until the dough is soft but not sticky.
- Place the dough into a large and lightly floured bowl. Cover and leave to rise in a warm place until doubled in size (about 1 hour). Meanwhile, in a small bowl, mix the dried fruits with the orange juice.
- Once the dough has risen, tip it onto a floured surface. Knead for a minute or so and then start to knead in the dried fruits. Form the dough into a smooth ball and then divide into 10 pieces. Place each piece into a cardboard cupcake case and cover loosely with cling film. Leave to rise for 2 hours in a warm place until the dough has tripled in size or until the dough rises above the casing.
- Preheat the oven to 200°C.
- Place on a baking sheet and bake for 15 minutes, then reduce the temperature to 180°C and bake for 30-35 minutes more. It’s ready when a skewer inserted into the centre comes out clean. You may need to cover the top with foil after 20 minutes to prevent it browning too much.
- Brush melted butter when after removing the panettone from the oven. Then, cool completely on a wire rack.
