Mini panettone

• eggs↗2

  plus 1 yolk

• vanilla↗1 tsp tsp

  paste or extract

• plain flour↗500g g
• sachets easy-bake dried yeast2 x 7g g
• caster sugar↗100g g
• warm milk200ml ml
• soft butter200g g
• mixed dried fruit140g g
• mixed candied peel↗100g g
• milk↗

  for brushing

• flaked almonds tbsp

Step-by-step instructions

1. 1

   Beat the eggs and yolk with the vanilla. In a large bowl, mix the flour, yeast, sugar and ½ tsp salt. Add the warm milk and egg mixture, then beat to a very soft, sticky dough with a wooden spoon. Cover with cling film and leave in a warm place until the dough has doubled in size.

2. 2

   Drop large muffin wraps into 10 clean, 200g size cans (or use a muffin tray), or line them carefully with baking parchment so that the paper comes well above the cans to make a collar.

3. 3

   Blend the butter, fruit and peel into the risen dough, preferably with your hands. Cut into 10 equal pieces and drop a piece into each prepared can. Cover again and leave until they are very well risen.

4. 4

   Heat oven to 190C/170C fan/gas 5. Gently brush the panettone with milk, scatter over the almonds and bake for 25-30 mins until golden. Eat within 3 days, or freeze for up to 6 weeks.