Mini Panettones

Panettone can be quite time consuming… but it is always worth the wait! These mini ones take less cooking time so we can eat them much sooner! I buy my cardboard cupcake cases from home bargains and they’re the perfect size – they also look great as little gifts!


  • 1 Tbsp dried active yeast
  • 180ml water
  • 90g caster sugar
  • 2 eggs
  • 450g strong white bread flour
  • 1 Tbsp Orange Juice
  • 150g mixed currants and peel
  • 50g melted butter


  1. Combine the yeast, water and caster sugar in a jug. Cover and leave to stand for ten minutes or until foamy. Add the eggs and mix to combine
  2. In a large bowl, slowly add the liquid to the flour until a manageable dough forms. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding a bit of flour if necessary, until the dough is soft but not sticky.
  3. Place the dough into a large and lightly floured bowl. Cover and leave to rise in a warm place until doubled in size (about 1 hour). Meanwhile, in a small bowl, mix the dried fruits with the orange juice.
  4. Once the dough has risen, tip it onto a floured surface. Knead for a minute or so and then start to knead in the dried fruits. Form the dough into a smooth ball and then divide into 10 pieces. Place each piece into a cardboard cupcake case and cover loosely with cling film. Leave to rise for 2 hours in a warm place until the dough has tripled in size or until the dough rises above the casing.
  5. Preheat the oven to 200°C.
  6. Place on a baking sheet and bake for 15 minutes, then reduce the temperature to 180°C and bake for 30-35 minutes more. It’s ready when a skewer inserted into the centre comes out clean. You may need to cover the top with foil after 20 minutes to prevent it browning too much.
  7. Brush melted butter when after removing the panettone from the oven. Then, cool completely on a wire rack.

Leave a Comment

Your email address will not be published. Required fields are marked *