Mini panettone are individual Italian sweet yeast breads studded with candied orange peel and raisins, baked in small paper molds. This version gives you the tall, tender crumb and buttery aroma of the classic Milanese loaf in a fraction of the rising time, making it an achievable project for a home baker. The dough is enriched with egg yolks and butter, and the two-stage rise builds enough structure for a light, airy texture without a multi-day starter.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- ½ cup (100 g) granulated sugar
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- 1 teaspoon salt
- 3 large egg yolks, at room temperature
- 1 large egg, at room temperature
- ½ cup (120 ml) warm whole milk (110°F/43°C)
- ½ cup (115 g) unsalted butter, softened, cut into 8 pieces
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ¾ cup (120 g) candied orange peel, chopped
- ½ cup (75 g) golden raisins
- Vegetable oil for greasing
- 12 mini panettone paper molds (about 3 inches/7.5 cm wide, 3 inches tall)
Instructions
- Bloom the yeast: In a small bowl, stir the warm milk and instant yeast together. Let sit for 5 minutes until frothy. (If using active dry yeast, dissolve in ¼ cup of the milk warmed to 110°F/43°C and let stand 10 minutes; reduce the milk in the dough by ¼ cup.)
- Mix the dough: In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the egg yolks, whole egg, yeast mixture, vanilla, and orange zest. Mix on low speed until a shaggy dough forms, about 2 minutes.
- Add the butter: Switch to the dough hook. With the mixer on medium-low, add the softened butter one piece at a time, waiting until each piece is incorporated before adding the next. Knead for 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be sticky—resist adding more flour.
- Add the fruit: Turn the dough out onto a lightly floured surface. Flatten it slightly and sprinkle with the candied orange peel and raisins. Knead by hand for 2–3 minutes to distribute the fruit evenly. The dough will be soft and slightly tacky.
- First rise: Place the dough in a lightly oiled large bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot (75–80°F/24–27°C) until doubled in volume, about 2 hours.
- Shape: Gently punch down the dough. Turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 75 g each). Shape each piece into a tight ball by cupping your hand and rolling it against the counter. Place each ball into a mini panettone paper mold, seam side down.
- Second rise: Arrange the molds on a baking sheet. Cover loosely with a clean kitchen towel. Let rise in the same warm spot until the dough reaches the top of the molds, about 1 hour 30 minutes.
- Preheat and bake: About 30 minutes before baking, preheat the oven to 350°F (175°C). Place the baking sheet on the middle rack. Bake for 20–25 minutes, until the tops are deep golden brown and a skewer inserted into the center comes out clean. If the tops brown too quickly, tent loosely with foil after 15 minutes.
- Cool: Transfer the molds to a wire rack. Cool for 10 minutes, then remove the panettone from the molds (they should slip out easily) and let cool completely on the rack, about 1 hour.
Tips
- Use instant yeast for reliability: Instant yeast (also called rapid-rise) doesn’t need proofing and gives a more predictable rise. If you only have active dry, follow the note in step 1.
- Keep the dough soft: This is a rich, sticky dough. Avoid adding extra flour during kneading—a slightly tacky dough yields a tender crumb. If it’s too sticky to handle, oil your hands instead of flouring the counter.
- Soak the raisins: For extra plumpness, soak the raisins in warm water or rum for 30 minutes before adding. Drain and pat dry before mixing into the dough.
- Check for doneness: Ovens vary. Start checking at 20 minutes; the panettone should be golden and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190°F (88°C) for a fully baked crumb.
Serving Suggestions
Serve mini panettone slightly warm or at room temperature with coffee, tea, or a glass of sweet dessert wine. They’re wonderful for breakfast, brunch, or as an after-dinner treat. For a festive touch, dust with powdered sugar just before serving. You can also split them horizontally and toast lightly, then spread with butter or mascarpone.
Variations
- Chocolate chip: Replace the candied orange peel with ¾ cup (130 g) dark chocolate chips or chopped dark chocolate. Omit the orange zest for a pure chocolate version.
- Citrus and almond: Swap the raisins for ½ cup (60 g) chopped almonds and add 1 teaspoon almond extract along with the vanilla.
- Dried fruit mix: Use a combination of dried cranberries, chopped apricots, and candied ginger instead of the raisins and orange peel.
- Gluten-free: Substitute a 1:1 gluten-free flour blend that contains xanthan gum. The dough will be stickier, and the rise may be slightly shorter; bake for the same time, but check for doneness with a skewer.
Storage and Reheating
Store mini panettone in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. They also freeze well for up to 2 months—wrap each individually in plastic wrap and then foil. To serve, thaw at room temperature for 1–2 hours. Reheat in a 300°F (150°C) oven for 5–7 minutes to refresh the crust and soften the crumb. Do not microwave, as it will make them tough.
Frequently Asked Questions
Why is my panettone dense or heavy? A dense crumb usually means the dough wasn’t kneaded enough to develop gluten, or it was under-proofed. Make sure you knead for the full 8–10 minutes until the dough is smooth and elastic, and let it rise until truly doubled (not just puffy).
Can I make the dough ahead and refrigerate it? Yes. After the first rise, punch down the dough, cover the bowl, and refrigerate for up to 24 hours. The next day, let it come to room temperature for 30–45 minutes, then shape and proceed with the second rise.
Do I need special panettone molds? No. You can use sturdy paper muffin cups (like tulip cups) placed on a baking sheet, or even small ramekins lined with parchment paper. Just make sure they are at least 3 inches tall to allow for rising.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier texture and a bit more structure. Use the same amount (440 g). You may need to add 1–2 tablespoons more milk if the dough feels dry.
Why did my panettone sink after baking? Sinking usually happens when the dough is over-proofed—the gluten weakens and can’t support the crumb during baking. Keep an eye on the second rise; it should only reach the top of the mold, not dome over. Also, avoid opening the oven door during the first 15 minutes of baking.
Can I make these without a stand mixer? Yes, you can knead by hand. Mix the dough with a wooden spoon, then turn it out onto a floured surface and knead for 12–15 minutes, adding the butter gradually. It will be sticky, but use a bench scraper to help. The result will be just as good.
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