Make these individual versions of the Italian favourite Christmas treat for gifting this festive season.
How long will it take?
1 hour 20 minutes, plus rising time
What’s the serving size?
What do I need?
2 eggs plus 1 egg yolk
1 tsp vanilla extract
500 g plain flour
2 x 7 g sachets of yeast
100 g caster sugar
½ tsp salt
200 mL warm milk, plus extra for brushing
200 g soft unsalted butter
140 g mixed dried fruit
100 g mixed peel
How do I make it?
Add eggs and yolk and vanilla to a bowl and beat well.
In a separate large bowl, add flour, yeast, sugar and salt and mix. Add egg mix and milk and stir with a wooden spoon until the ingredients have combined to form a soft, sticky dough. Cover with clingfilm and set aside in a warm place to double in size.
Use your fingers to work butter into the dough, then fold fruit and mixed peel into the dough.
Divide dough into 10 pieces and place each piece into a lined muffin tin. Cover and set aside to rise again for 1-2 hours.
Preheat oven to 190C. Brush tops of panettone with a little milk and bake for 25-30 minutes or until golden brown.
The panettone should be eaten within 3 days of baking and they can be frozen for up to 6 weeks.