Mini panettone cakes are individual Italian Christmas breads, enriched with butter, eggs, and candied fruit, baked in small molds. This version uses a simplified yeasted dough that rises reliably at home, producing a tender, fragrant crumb with the classic dome shape. They are perfect for gifting, holiday brunch, or a festive dessert table.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- ½ cup (100 g) granulated sugar
- 1 packet (2 ¼ tsp / 7 g) active dry yeast
- ½ cup (120 ml) whole milk, lukewarm
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tsp vanilla extract
- 1 tsp orange zest
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened, cut into pieces
- ¾ cup (120 g) candied orange peel, chopped
- ¾ cup (120 g) raisins or dried cranberries
- Butter and flour for greasing the molds
Instructions
- In a small bowl, dissolve the yeast in the lukewarm milk with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a large bowl or stand mixer, combine the flour, remaining sugar, salt, orange zest, eggs, egg yolks, and vanilla. Add the yeast mixture and stir until a shaggy dough forms.
- Knead the dough (by hand or with a dough hook) for about 5 minutes until smooth. Gradually add the softened butter, a few pieces at a time, kneading well after each addition. Continue kneading for another 8–10 minutes until the dough is elastic and pulls away from the bowl.
- Gently knead in the candied orange peel and raisins until evenly distributed. The dough will be soft and slightly sticky.
- Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
- Punch down the dough. Grease 8 mini panettone molds (or 4-ounce ramekins) with butter and dust with flour. Divide the dough evenly among the molds, filling each about halfway.
- Cover loosely with a towel and let rise again for 45–60 minutes, until the dough reaches the tops of the molds.
- Preheat the oven to 375°F (190°C). Bake the mini panettone for 20–25 minutes, until deep golden brown and a toothpick inserted in the center comes out clean. If the tops brown too quickly, tent loosely with foil.
- Remove from the oven and let cool in the molds for 5 minutes, then turn out onto a wire rack. If you like, hang them upside down (using skewers through the sides) to cool completely—this helps preserve the tall shape.
Tips
- Use bread flour for a chewier crumb: You can substitute all-purpose flour with bread flour for a slightly more structured texture. If using bread flour, you may need an extra tablespoon of milk.
- Don’t skip the second rise: The second rise gives the characteristic light, airy crumb. If you’re short on time, you can let it rise in the refrigerator overnight after shaping; just bring to room temperature before baking.
- Substitute the candied fruit: If you don’t have candied orange peel, use mixed candied peel or dried apricots. For a non-fruit version, use chocolate chips—just fold them in gently to avoid melting.
- Prevent over-browning: If the tops get too dark while the centers are still raw, cover the molds loosely with foil for the last 5 minutes of baking.
Serving Suggestions
Serve mini panettone slightly warm or at room temperature. They are delicious on their own, but you can also slice them and toast lightly. Pair with coffee, tea, or a glass of sweet wine. For a festive touch, dust with powdered sugar or drizzle with a simple glaze made from confectioners’ sugar and orange juice.
Variations
- Chocolate Panettone: Replace the candied fruit with ¾ cup (130 g) dark chocolate chips and add 2 tablespoons of cocoa powder to the flour.
- Almond Panettone: Add ½ teaspoon almond extract and top with sliced almonds before baking.
- Spiced Panettone: Add ½ teaspoon ground cardamom or cinnamon to the dough for a warmer flavor.
- Vegan Version: Use plant-based butter and milk, and replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. The texture will be slightly denser.
Storage and Reheating
Store mini panettone in an airtight container at room temperature for up to 4 days. They also freeze beautifully—wrap each cake tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat, thaw at room temperature, then warm in a 300°F (150°C) oven for 5–7 minutes until just heated through.
Frequently Asked Questions
Can I make this without a stand mixer? Yes, you can knead by hand, but it will take longer—about 15–20 minutes. The dough is sticky, so keep your hands lightly floured and be patient.
What if I don’t have mini panettone molds? Use 4-ounce ramekins, large muffin tins, or even small paper cups. Just adjust the baking time slightly—check for doneness at 20 minutes.
Why didn’t my dough rise? The yeast may be expired, or the milk was too hot (over 110°F/43°C) and killed the yeast. Always use a thermometer and check the expiration date.
Can I use instant yeast instead of active dry? Yes, use the same amount (2 ¼ tsp). Mix it directly into the flour, and add the milk without dissolving the yeast first. You can skip the proofing step.
How do I get the classic dome shape? The second rise is key—make sure the dough fills the mold at least halfway before baking. Also, baking at a high initial temperature (375°F/190°C) helps create a dome.
Can I make these ahead for a party? Absolutely. Bake them a day ahead, cool completely, and store in an airtight container. They actually taste better the next day as the flavors meld.
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