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Rosemary, gruyère and bacon mini panettones recipe

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Made with a wonderful array of savoury ingredients, these mouthwatering mini panettones are the perfect edible gift and a fun Christmas bake to make with the kids. See method

Serves 12 (makes 12)
35 mins to prepare and 25 mins to cook, plus proving
310 calories / serving
Freezable

Ingredients

2 eggs, plus 1 extra yolk
200g plain flour
300g strong white bread flour
2 x 7g sachets dried yeast
100g caster sugar
4 rashers unsmoked back bacon, finely chopped and fried until crisp
3 sprigs rosemary, leaves chopped
200ml milk, warmed
100g salted butter, softened
100g Gruyère cheese, grated

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
1305kj
310kcal 16%
Fat
13g 18%
Saturates
7g 36%
Sugars
10g 11%
Salt
0.5g 8%

of the reference intake
Carbohydrate 41.9g Protein 9.3g Fibre 1.7g

Method

Beat the eggs and yolk in a small jug. In a large bowl mix the flours, yeast, sugar, bacon, rosemary and ½ tsp salt. Add the egg mixture and warm milk and beat to a soft, sticky dough. Cover with clingfilm and leave in a warm place for about 2 hours, until doubled in size.

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Preheat the oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tray with cases. Using your hands, work the softened butter into the risen dough. The mixture will now be very sticky. Cut into 12 equal pieces and drop a piece into each case. Cover with clingfilm and leave in a warm place for 20 mins, until well risen.
Sprinkle the grated Gruyère over each panettone, then bake for 25-30 mins, until golden. Eat within 3 days, or freeze for up to 6 weeks.

Freezing and defrosting guidelines

Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 6 weeks.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.

See more Christmas baking recipes for kids