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Mini Panettone

  • SERVES: 12

Ingredients

Premium White Bread Mix 500g
  • Premium White Bread Mix 500g
  • Wright’s Premium White Bread Mix 500g
  • Tepid Water 150ml
  • Dried Cranberries 50g
  • Dried Mixed Fruit 100g
  • Mixed Spice 1 tspn.
  • Butter (softened) 75g + extra for greasing
  • White bread flour for dusting
  • Caster Sugar 60g
  • Free Range Eggs 3 (2 + 1 for egg wash)
  • Orange Zest only
  • Brandy 3 tablespoons (optional)

ADD TO BASKET

METHOD

Place the dried fruit, cranberries, mixed spice and brandy in a bowl and cover with cling film – you can use the juice from the orange instead of brandy – if desired.

Put the water in a bowl and add the Premium white bread mix, caster sugar, 2 eggs and orange zest and mix for 2 mins to form a ball of dough. Slowly add the softened butter then kneed for 8-10 mins (5 mins in a mixer). The mix will be quite sticky.

Add the mixed fruit from the bowl (it will have absorbed the liquid) and mix well into the dough. Leave to rest for 5 mins.

Divide the mix into 12 equal sized pieces and roll into balls on a floured work surface. Place them into a well greased muffin tin, cover and leave to prove for 45 mins or until doubled in size.

Beat the remaining egg and brush over the panettone prior to putting them in the oven

Bake in a preheated oven at 180’c for 20-25 mins until golden brown. Remove from the muffin tin and cool on a wire rack

“Hello, I’ve recently started using your bread mixes after a long break from baking and am finding them amazing, so thank you so much for a brilliant product. Our favourite is the cheese and onion bread mix but have also tried mixed grain and oat and linseed both of which were smashing. I’ve just joined the Baking Club so am looking forward to more excellent bakes. Kind regards, ”

Jan Leatherland

Deb's Tips

They look so pretty - you can place them in Christmas muffin cases after baking or drizzle with seasonally coloured icing.

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