Mini Panettone Recipe

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.

Add the warm milk and melted butter to the dry ingredients. Stir until a dough forms.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic.

Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and knead in the dried cranberries, raisins, candied orange peel, candied lemon peel, vanilla extract, almond extract, lemon zest, and orange zest.

Divide the dough into 4 equal portions and shape them into mini panettone loaves. Place the loaves on a baking sheet lined with parchment paper.

Cover the loaves with a kitchen towel and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C).

Brush the tops of the loaves with beaten eggs.

Bake for 25-35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let the mini panettone cool on a wire rack.

Dust with powdered sugar before serving.