1 Crumble the yeast into the milk. Stir in the flour, sugar and a pinch of salt. Add the egg yolks and the butter and knead into a smooth dough. Cover and leave to rise in a warm place for around 30 minutes until the dough has doubled in size.
2 Mix together the sultanas, mixed peel and the orange juice and grease 12 mini panettone tine (approx. 6-8 cm diameter).
3 Knead the fruit in to the dough and leave to rise for another 30 minutes. Split into 12 equal portions, shape into balls and place in the tins. Leave to rise for another 15 minutes.
4 Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5.
5 Bake the cakes for around 25 minutes until golden brown. Test with a wooden stick to see if they are done. Leave to cool in the tins.
6 Mix together the icing sugar and the lemon juice to form a thick paste. Remove the cakes from the tins and drizzle with with glaze. Decorate with the golden pearls and leave to dry. If desired tie with gift ribbons.