Mini Panettone

Ingredients for 1 servings:

• 50 ml milk
• 8 g vanilla sugar
• 15 g fresh yeast
• 1 pinch of salt
• 135 g flour
• 30 g sugar
• ½ egg(s), beaten
• 10 g butter
• 50 g sultanas
• 1 tsp orange peel, grated
• 40 g candied lemon
• 40 g candied orange peel
• 15 g pistachios, chopped
• ½ egg(s), beaten
• 5 g granulated sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 40 minutes

the Italian equivalent of Stollen in mini format, for a 12 cm springform pan

Warm the milk with the vanilla sugar until lukewarm and dissolve the yeast while stirring. Cover and let rise in a warm place for 15 minutes. Meanwhile, put the flour in a bowl. Add 30g sugar, 10g butter in pieces, salt, and ½ egg. Mix everything with the dough hook of a hand mixer and then with your hands until a smooth dough forms. Cover and let rise in a warm place for about 1 hour. Knead the dough again and fold in the orange zest and fruit, adding a little more flour if necessary. Now place in a springform pan (12cm diameter) lined with baking paper. If necessary, create a higher edge with baking paper. Let the cake rise for another 10 minutes, brush with the remaining egg, and sprinkle with sugar. Then bake at 170°C (fan oven) for about 35 minutes. Cover with aluminum foil if it browns too quickly.