Small Italian Panettone
- 10 ozs Pastry flour
- 2 Tbsps sugar
- ½ cube active Yeast 21g (5 tsp)
- 4 ozs milk
- 4 ozs butter
- 2 eggs
- 2 tsps Lemon peel
- 3 Tbsps Currants
Mix he yeast with the milk until smooth. Add flour, sugar, butter, eggs, 1 pinch of nutmeg, salt and lemon zest mix the yeast milk and knead together with the dough hook of electric mixer. Put the dough in a warm place covered for 30 min. Let rise.
Knead the dough on a floured surface again, form into 6 equal-sized balls and place in the greased ramekins. Cover and let rise for 20 min. Preheat the oven to 180°C (approximately 350°F).
Place the ramekins in the middle oven, bake for 20 - 30 minutes. Let cool briefly, then quickly remove from the molds. Serve immediately.