Mini Panettone

Sift the flour into a large bowl and make a well in the center.

Crumble the fresh yeast into the well, sprinkle 1 teaspoon of sugar over it, and stir with 5 tablespoons of lukewarm milk and a little flour from the edge to make a starter.

Cover the starter and let it rise for 15 minutes in a warm place.

Add the remaining milk, soft butter, egg, the remaining sugar, salt and the finely grated lemon zest and knead everything into a smooth dough.

Cover the dough and let it rise for 30 minutes.

Briefly knead in the raisins and the finely diced candied orange and lemon peel.

Cover the dough again and let it rise for 15 minutes.

Grease 12 soufflé molds (approx. 8 cm) well and divide the dough evenly among them.

Let the filled molds rise for another 15 minutes and meanwhile preheat the oven (fan 180 °C, conventional 200 °C).

Score the tops of the dough with a cross.

Bake the mini panettone for about 20 minutes.

Let cool on a wire rack for 10 minutes, remove from the molds and dust with powdered sugar.