Mini Panettone

Ingredients

• 125 ml milk (1.5 % fat)
• 0.5 cube Yeast
• 1 Organic lemon
• 300 g spelt flour (Type 630)
• 75 g sugar
• 8 tbsp oil
• 2 Eggs
• Salt
• nutmeg
• 50 g lemon curd (sukkade)
• 50 g Raisins
• 100 g dried cherries
• 10 g butter (2 tsp)
• 1 tbsp powdered sugar

Instructions

1. 1.

   Warm the milk in a pot. Break the yeast into it and dissolve while stirring.

2. 2.

   Wash the lemon, dry‑rub it and finely grate the zest. Only the zest is needed; use the rest elsewhere.

3. 3.

   Add the lemon zest, flour, sugar, oil, eggs, yeasted milk and a pinch of salt to a large mixing bowl. Sprinkle a little nutmeg on top. Knead with hand mixer attachments until smooth.

4. 4.

   Fold in the lemon curd, raisins and cherries briefly. Cover and let rise in a warm place for about 1 hour, until roughly doubled.

5. 5.

   Grease ten oven‑proof cups (125 ml each) or ten muffin pan depressions with butter. Punch the dough again lightly, divide into the cups and let rest another 15 minutes.

6. 6.

   Bake the mini panettone in a preheated oven at 180 °C (fan: 160 °C, gas: level 2) for about 20 minutes. Remove and cool for 10–12 minutes. Then release from the cups and allow to cool completely on a wire rack. Dust with powdered sugar before serving.