Small panettone with cuff

Ingredients for 6 servings:

• 20 g yeast
• 40 ml water, lukewarm
• 1 tsp sugar
• 500 g flour
• 120 g sugar
• ½ tsp salt
• 1 tsp. clove powder
• 1 tbsp honey
• 2 eggs
• 2 egg yolks
• 120 g butter, soft
• 50 ml milk, lukewarm
• 100 g candied orange and lemon peel
• 50 g raisins
• 1 egg yolk
• 1 tbsp water
• 50 g granulated sugar
• 50 g almond sticks or flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

a nice gift during the Christmas season.

Mix the yeast, water, and a teaspoon of sugar together and let stand for about 15 minutes. Put the flour, sugar, salt, and clove powder into a bowl and make a well in the center. Pour the yeast mixture into the well and let stand for about 30 minutes. Then add the eggs, egg yolks, butter, honey, and milk and knead into a smooth dough. If it’s too soft, knead in a little more flour. Finally, knead in the candied orange peel, candied lemon peel, and raisins. Cover the dough and let rise for about two hours (the dough should be at least twice as high as it was at the beginning). I use small casserole/soufflé dishes with a diameter of about 8 cm, but muffin cups or straight cups also work. Cut 8 cm wide strips of baking paper and place them in the dishes. Pour in the dough and let rise in the dishes for another 2 hours. Brush the panettone with the egg yolk and water mixture and sprinkle with the sugar and almond flakes. Bake at 180 degrees Celsius for about 30-40 minutes. Then you can tie a pretty ribbon around the cuff.