Mini Panettone

Ingredients for 16 servings:

• 500 g flour
• Flour, for working
• 1 cube of yeast
• ½ lemon(s), the peel
• 150 ml milk, lukewarm
• 25 g candied orange peel
• 25 g candied lemon peel
• 100 g sugar
• 150 g butter
• 2 m.-sized eggs
• ½ tsp salt
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

the small variation of the Italian Christmas and Easter cakes

Put the flour in a bowl and make a well in the middle. Crumble the yeast and stir it into the lukewarm milk with a pinch of sugar. Pour the yeast milk into the well and briefly stir it into the flour mixture until you have a runny starter dough. Let the starter dough rise for 15 minutes. Finely chop the candied orange and lemon peels, and warm the butter slightly to melt. Do not let it get hot! Knead the dough with the butter, sugar, salt, eggs, and candied fruit. Let it rise in a warm place for 1 hour or refrigerate overnight. Preheat the oven to 200°C, knead the dough again thoroughly, and divide it into 16 pieces. Shape the rolls, place them in a muffin tin, let them rise for another 15 minutes, then bake for 15-20 minutes. When serving, it looks nice if you wrap the panettone rolls in a strip of baking paper and tie them with a ribbon.