Delicious gluten-free and lactose-free mini panettone, perfect for those with food intolerances who don't want to miss out on the festive taste.
Pour the fresh eggs, milk, honey, and oil into the bowl, and beat with an electric whisk.
Add the sultanas soaked in hot water and drained.
Add all the other ingredients and knead until everything is combined.
Pour the dough into the paper molds and bake at 180 degrees for 40 minutes.
6. Preheat the oven and bake the mini panettone for 30 minutes at 180°C.
Remove from the oven and decorate as desired.
7. Remove the mini panettone from the oven and let them cool completely before serving.
10 large paper molds
Mixing bowl
Electric whisk
They keep at room temperature for 4 days.
Store the mini panettone in an airtight container at room temperature. Serve accompanied by a cup of hot chocolate or herbal tea.
Italia, Campania
| Energy (kcal) | 258.41 |
| Carbohydrates (g) | 48.38 |
| of which Sugars (g) | 18.7 |
| Fat (g) | 6.62 |
| of which Saturates (g) | 1.68 |
| Protein (g) | 3.99 |
| Fiber (g) | 0.79 |
| Sale (g) | 0.18 |
