Mini Panettone Bread

Mini Panettone Bread 潘妮朵妮面包

Rich and fluffy bread, the mini version of the Panettone bread. The warm, wonderful scent of the spices adds more to the festive mood!
Course Bread, Breakfast
Cuisine Italian
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 6 buns


  • 150 g bread flour
  • 50 g superfine wholegrain flour or plain/cake flour
  • 4 g yeast
  • 100 g milk
  • 2 g salt
  • 35 g sugar
  • 45 g butter + 15g oil
  • 1 egg yolk
  • 60 g of dried fruits
  • 1/4 - 1/2 tsp of cinnamon powder
  • Sprinkle of nutmeg powder
  • Egg wash: egg white; Topping: 6 x 2g butter


  • Soak dried fruits in warm water for 5-10 mins. Drain and pat dry. Cut into smaller pcs. You can use candied orange peel and raisins. I didn’t have the orange peel so I used raisin and cranberries.
  • Place ingredients into bread pan of bread machine and select dough cycle. The cycle should end around 1h – 1h 15 mins, inclusive of 1st proof.
  • Once cycle is completed, remove dough and divide into 6 portions. Roll them into balls and rest for 10 mins.
  • Punch out air and shape into round balls again. Place the balls of dough into muffin cups.
  • Proof the 2nd time for about 45 mins – 1h.
  • About 10 mins before the proofing completes, preheat oven to 180C. Egg wash the top of the dough lightly. Using a sharp knife, score a “+” on the surface of the dough. Place prepared 2g butter into the slit.
  • Bake in preheated oven at 180C for about 15 mins. Do watch the oven towards last 5 mins of baking time.
  • Cool completely on wire rack before storing in airtight container.


Adapted from 荻山和也╳麵包機百變魔法書