French Food Friday - Mini Panettone version 2022


There is nothing nicer than home made panettone and it is well worth the effort.

Panettone is one of the things that I make every December and this year I have slightly amended my recipe, omitting rum and including some orange flower water.

There is nothing nicer than the smell of freshly baked panettone and as French boyfriend was devouring his panettone fresh from the oven, he said that it is a shame I only make it at Christmas.

Mini Panettone


3/4 cup (180 ml) milk

3 egg yolks

2 eggs

1 orange, the finely grated zest only

1 lemon, the finely grated zest only

2 tsp (10 ml) vanilla extract

3 1/4 cups (490 g) unbleached all-purpose flour

1/2 cup (105 g) sugar

1 tbsp instant dry yeast

1 tsp salt

1/2 cup (115 g) unsalted butter, softened

1 1/2 cups (225 g) mixed dried fruit (raisins, cranberries, cherries)

1 Tablespoon Fleur d'oranger (orange flower water) **


In a bowl, whisk together the milk, egg yolks, eggs, zests, fleur d'oranger and vanilla.

In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.

Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm, humid place for 1 hour and 30 minutes.

In another bowl, soak the dried fruit in the hot water*, stirring several times, while the dough is rising (at least 1 hour).

Fold the fruit mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mould or in large muffin tins. Place on a baking sheet. Let rise, uncovered, in a warm, humid place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mould.

With the rack in the middle position, preheat the oven to 350°F (180°C).

Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean.

Let cool completely. The panettone will keep for 1 week under a cake dome at room temperature.



*I originally soaked the fruit in rum but we have decided this is not really required but you can do this if you wish or you could soak the fruit in an orange flavoured liqueur.

** The Italians use Fiori di Sicilia which is a highly fragrant citrus extract used to flavour almond fillings, marzipan and other sweet foods. As I did not have any of this on hand I used Sicily has  orange flower water.


bon vendredi ♥♥ Leeann x