Mini Panettone with Raisins

Yield: 10 mini panettone

  • molds for mini panettone (or muffin paper cups); available online
  • 3/4 cup raisins
  • 1 cup rum
  • 1 Tablespoon yeast
  • 1/2 cup cup water
  • 1/2 cup sugar
  • 2 1/2 cups flour
  • 3 eggs
  • 1/2 cup sugar
  • the zest of an orange
  • the zest of a lemon
  • 1 teaspoon cinnamon
  • 4 oz butter, at room temperature
  • 1 tsp salt

For the glaze

  • melted butter for the top

You can watch a step by step video here.

Soak the raisins in Rum at least 1 hour before making the dough. It is better if you soak them overnight.

Sprinkle yeast over warm water in a large bowl. Add 1/2 cup of the flour and whisk it together. Let it rest (covered with plastic wrap or a towel) for 30 minutes. After 30 minutes, add the rest of the flour, the eggs, the sugar, the zests and spices. Mix everything together with a spatula until combined. Add the butter (at room temperature) little by little while mixing. When the butter is incorporated add the salt the raisins with the soaking liquid. Mix again until everything is incorporated. Let it rest covered until it doubles in size (about 2 hours). Fill the mini molds with the batter half way. Cover them with a towel and let it proof until it doubles its size.

Brush the top with melted butter and bake them at 375F for 30 minutes.