Christmas wouldn’t be the same without panettone!

Unlike the traditional recipe, these mini panettone do not require long, complicated leavening: a few hours is enough to enjoy them. Emmer wheat flour gives the dough a rustic flavour while the Manitoba flour makes it elastic and compact. Lastly, the chocolate drops which you can use in the same quantities instead of the sultanas and candied fruit, make the mini panettone even more delicious!

Ingredients for 12 mini panettone

  • 15 g fresh brewer’s yeast
  • 1 lemon (grated zest)
  • 70 g chocolate drops
  • a pinch of salt
  • Icing sugar, as required

mini panettoni


1. Dissolve the yeast in the warm water and finely grate the lemon zest.
2. Sift the flour into a food mixer, add the sugar, lightly beaten eggs and grated zest.
3. Mix with the dough hook and gradually pour in the milk until you obtain a smooth, elastic dough.
4. Lastly, add the butter at room temperature, a pinch of salt and the chocolate drops and mix for a few more minutes.
5. Scrape out the dough with the spatula and place it on the floured work top.
6. With your hands, form roughly 100 g balls of dough, place each ball of dough in panettone cases and leave to rise in a cold oven for 5 hours.
7. Once risen, bake the panettone in a static oven at 180° for 10/15 minutes, until the top is lightly browned.
8. Check that they are cooked with a toothpick which should come out clean. Dust the mini panettone with icing sugar and preserve in airtight bags.


Our thanks to Elena of Dolce Salsarosa

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