The 100 g panettone are single-serving versions of the classic Christmas panettone, ideal to serve during the holidays or to give as a homemade sweet gift.
Soft, fragrant, and easy to prepare even without a mixer, these small baked goods encapsulate all the flavors of Christmas in a mini format.
Perfect for festive breakfasts and snacks, you can customize them with traditional raisins and candied fruits or with chocolate chips for those with a sweet tooth.
Due to their size, they bake quickly and stay soft for days, retaining all the buttery aroma and typical sweetness of panettone.
If you’re looking for an easy, beautiful to present, and perfect to gift at Christmas, these mini panettone are the right choice! 🎁✨

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Difficulty: Medium
Cost: Medium
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for 100 g Mini Panettone | Easy Recipe for Homemade Individual Panettone:

for about 8-10 mini panettone

8.8 oz Manitoba flour
1 oz sugar
0.1 oz fresh yeast
3.5 milk (lukewarm)
1.4 oz butter
2 egg yolks
Half teaspoon salt
1.8 oz raisins
1.4 oz candied fruit
lemon zest
vanilla
1 teaspoon orange paste
1.8 oz almonds
3.5 oz sugar
1 egg white
1 teaspoon cornstarch (if needed)
sugar sprinkles

Tools

To make perfect mini panettone, make sure you have:
🧁 100 g molds for mini panettone (paper or aluminum)
🍚 Large bowls for mixing and rising
🥄 Kitchen scale for precise ingredient measurement
🧈 Silicone spatula for mixing the dough
🧂 Sieve for flour and powdered sugar
🍳 Electric mixer or stand mixer (optional, but useful for a more elastic and homogeneous dough)
⏲️ Cloth or plastic wrap for covering the dough during rising
🔥 Air fryer or static oven for baking
🎁 Food bags or boxes for storage or gifting

Steps

to prepare the 100 g Mini Panettone | Easy Recipe for Homemade Individual Panettone, watch the video HERE.

In a bowl, dissolve the yeast in lukewarm milk with a bit of sugar. Let it activate for 5-10 minutes.
Add the flour, remaining sugar, egg yolks, the milk mixture, and half of the butter.
Add the orange paste, lemon zest, and vanilla. Knead until you have a smooth mixture.
Incorporate the softened butter bit by bit, and finally add the salt. Work the dough until it’s smooth and well combined.
Add the raisins and candied fruit, distributing them evenly into the dough.
Divide the dough into portions of about 100 g each. Shape them into balls
Place them in suitable molds (100 g) or tall paper liners.
Let them rise until they almost reach the rim of the mold.
Glaze preparation:
Finely chop the almonds and mix them with the egg white.
Add the sugar and mix until you have a smooth and thick glaze.
If necessary, add a few drops of water to get the desired consistency or a teaspoon of cornstarch to stabilize the glaze.
After the rising…
Once they have nearly reached the rim, spread the glaze directly onto the mini panettone before baking.
Sprinkle the surface with sugar sprinkles and unpeeled almonds, pressing gently.
Bake the panettone at 356 °F for 20-25 minutes.
Enjoy!