Italian Mini Panettone

Ingredients for 16 servings:

• 1 tbsp yeast (dry yeast)
• 150 ml milk, warm
• 450 g flour (wheat flour)
• 1 egg(s)
• 4 eggs, including the yolk
• 2 tsp salt
• 75 g sugar
• 1 lemon(s), grated peel
• 1 orange(s), grated peel
• 175 g butter, soft
• 75 g candied orange peel
• 75 g candied lemon peel
• 125 g raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Fruit bread

Grease a suitable baking tray with 16 wells well. Dissolve the yeast in 4 tablespoons of warm milk, cover and let stand in a warm place for 10 minutes until bubbles form. Stir in 125g of flour and the remaining warm milk, cover and let stand for 30 minutes. Beat the egg and egg yolk together. Sift the remaining flour and salt over the yeast mixture, make a well in the center and add the sugar, beaten eggs and the zest of the lemon and orange. Knead everything into a soft, elastic dough, adding a little more flour if necessary. Knead the dough for 3-4 minutes until smooth, then knead in the butter. Place the dough in a clean bowl, cover with oiled cling film and let stand for 2-4 hours until the dough has doubled in size. Preheat oven to 200°C. Flatten the dough and knead in the candied orange peel, candied lemon peel and raisins. Divide the dough into 16 equal portions and place in the prepared wells. Use scissors to make an X in the top. Cover with oiled cling film and let rise for about an hour, until the dough reaches the edge of the pan. Bake in the oven for about 10 minutes, then bake for another 25 minutes at 180°C, until the dough is fully risen and golden. Transfer to a wire rack to cool and serve whole with butter.