Mini Panettone

These days panettone is a big part of Christmas. Every food shop seems to have a huge pile of beautifully packed panettone flown straight from Italy. Since I started making homemade friendly panettone it has also become a family tradition for us.

This year I’ve decided to make mini panettone. After all, what could be more temping and cute than a perfect individual panettone?

This version is chocolate chip as I know that’s the flavour combination that’ll be devoured in this house, but you could easily swap the chocolate for dried fruit or mixed peel for a more traditional vibe.

If you can find proper mini-panettone cases to place in empty tin cans or panettone moulds, then you are luckier than me! I used the tulip type muffin liners placed in a deep muffin tin, which did a pretty good job.

Did you notice the mistletoe and the tag in the photos? Every year we and our neighbours have a mistletoe fairy who mysteriously leaves mistletoe with a tag in our letterboxes. We don’t know who it is, but it’s a lovely festive treat 🙂

Mini Panettone

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 6

250g plain flour

30g caster sugar

1/2 tbsp yeast

1/4 tsp salt

100ml dairy-free milk, warmed to body temperature

25g cup dairy-free margarine, melted

Zest of 1 lemon and 1 clementine

30g cup dairy-free dark chocolate chips

  1. Sift the flour into a bowl.
  2. Stir in the sugar, yeast and salt.
  3. Pour in the warm milk, margarine and zests and bring together to form a smooth and elastic dough.
  4. Knead in the chocolate until they are evenly distributed
  5. Leave in a warm place to double in size.
  6. Knock back and form into a smooth ball. Cut into 4 equal pieces, approximately 75g each
  7. Place in a lined muffin tins.
  8. Leave to rise again until it they’ve grown a lot. An hour in a warm place should be adequate
  9. Brush the top with oat milk and sprinkle with a pearl or chouquette sugar. (if you can’t find that use demerara)
  10. Place in a preheated oven and bake at 180 degrees centigrade fan/190 degrees centigrade non-fan/gas mark 5 for 20-25 minutes, until golden and cooked through (it will sound hollow when tapped on the bottom.)
  11. Cool

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

4 thoughts on “Mini Panettone

  1. Hello
    Thank you so much for this recipe. We used to celebrate Christmas in Tuscany during my childhood and would enjoy Panettone. However I developed allergies to a variety of stuff including eggs and haven’t had a panettone in more than two decades. Now I can make it, Thanks to you. I always eagerly look forward to your recipes as they are take care of my dietary restrictions so well. Thank you and happy holidays to you and your family

    1. Hi Kiran, thank you for your lovely message. I’m so happy you can now enjoy panettone, I hope you like this recipe and it’s how you remember. Happy Christmas 🎄 x

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