Egg Free Mini Panettone | How to make Egg Free Mini Panettone

By Jagruti D  |  24th May 2016  |  
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  • Egg Free Mini Panettone, How to make Egg Free Mini Panettone
Egg Free Mini Panettoneby Jagruti D
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About Egg Free Mini Panettone Recipe

Panettone is a large, yeasted fruitcake, It's an Italian Christmas Classic and traditionally eaten during Christmas period.Perfect for a indulgent breakfast or brunch over the Christmas holidays or wrap with festive ribbon or bakers twine and give as a gift, they can make a wonderful edible gift!!

Egg Free Mini Panettone, a deliciously finger licking recipe to treat your family and friends. This recipe of Egg Free Mini Panettone by Jagruti D will definitely help you in its preparation. The Egg Free Mini Panettone can be prepared within 180 minutes. The time taken for cooking Egg Free Mini Panettone is 50 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Egg Free Mini Panettone step by step. The detailed explanation makes Egg Free Mini Panettone so simple and easy that even beginners can try it out. The recipe for Egg Free Mini Panettone can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Egg Free Mini Panettone from BetterButter.

Egg Free Mini Panettone

Ingredients to make Egg Free Mini Panettone

  • 120 ml warm water
  • 120 ml full fat milk
  • 2 and half tsp. easy bake yeast
  • 115 g butter or margarine
  • 3 cup strong white bread flour or plain flour + extra for dusting
  • 1/4 cup wheat germ
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1/2 cup raisins and sultanas
  • 1/4 cup glacé cherries
  • 1/2 cup mixed candid peel
  • Pinch cinnamon powder
  • 1 tsp. vanilla extract
  • 1 tsp. orange blossom water

How to make Egg Free Mini Panettone

  1. Mix yeast and warm water in a bowl and let it bubble. It will take less than five minutes if yeast is not gone off.
  2. Meanwhile place milk, sugar and butter in a saucepan and let it heat, until just you see bubble around the edges.
  3. Let milk mixture cool down a bit, add into yeast mixture. Mix well. Pour this mixture in a big bowl or in stand mixer bowl with dough hook.
  4. Add cinnamon, vanilla, salt and orange blossom water. Stir in wheat germ and one cup flour and beat well for minute or two.
  5. Gradually add remaining flour and knead the dough for another 5 minutes. Dough will be sticky , place dough in a lightly oiled bowl and cover it with the cling film for 1 or 2 hour or until double in size. Leave bowl in a warm place.
  6. When the dough is risen, tip it out on a lightly floured surface and knead the dough for 5 minutes. Gradually knead the raisins, sultanas , cherries and mixed candid peels. Drop large muffin wrap in to 6 clean , 200 g tin.
  7. Cut into 6 equal pieces and drop into lined tin. Cover again leave until they are well risen.
  8. Heat oven to gas mark 5, Gentle make a cross on top of the risen dough and place 1/2 tsp. butter.Bake for 20 minutes and turn the gas oven down to mark 4 and bake Panettone for 15 minutes or until dark golden.
  9. Cool on a rack before slicing .

My Tip:

Make sure your yeast is fresh and not gone off.

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