These filled mini panettoni are a charming twist on the classic Italian Christmas cake, with a rich mascarpone centre and bursts of candied peel. Perfect for gifting or sharing at festive gatherings.
There’s something wonderfully nostalgic about the scent of panettone drifting through the kitchen at Christmastime. These miniature versions capture all the warmth of the traditional Milanese loaf, but with a playful twist: a mascarpone filling tucked inside.
Light, buttery and dotted with raisins and candied peel, each panettoncino is a personal-sized treat, whether you’re making them for Christmas morning, a winter dinner party, or simply to brighten a grey December afternoon.
Panettone itself has been part of Italy’s festive tables for centuries, with roots in Lombardy and a reputation for being both luxurious and beautifully crafted. While the classic version is served in tall slices, panettoncini offer a more modern approach.
The mascarpone filling adds a creamy contrast to the airy crumb, echoing the rich dairy desserts of northern Italy. If you’re gifting these, you can finish them with a dusting of icing sugar or a ribbon.
Served at room temperature with coffee or a little sweet wine, they’re a delightful way to bring a touch of Italian festivity to any occasion.
Filled Mini Panettoni | Panettoncini Farciti
➤ MAKES: 6
➤ PREPARATION: 2-3 hours
➤ BAKING: 20 minutes
Ingredients
For the panettone:
- 12g fresh yeast
- ½ cup of lukewarm milk
- 2 free-range eggs
- 380g plain flour
- ½ tsp salt
- 2 free-range egg yolks
- 90g caster sugar
- 150g unsalted butter, softened
- 80g raisins or sultanas
- 65g candied peel
For the filling:
- 2 free-range egg yolks
- 2 tbsp caster sugar
- 250g mascarpone cheese, left out of the fridge for 30 minutes
- 50g candied peel
Method
- To make the panettoni, first dissolve the yeast in the milk and whole eggs. Sift the flour and salt together in a bowl, make a well in the centre and add the yeast mixture. Mix to make a thick batter and leave this in a warm place for 30 minutes.
- Next, add the egg yolks, sugar and butter, and knead for about 5 minutes, until a smooth, elastic dough has formed. Leave this to rise for 1-2 hours, until it has doubled in size. Finally, knock the dough down and gently knead in the raisins and candied peel.
- Divide the dough into 6 pieces and place into individual panettone cases. Leave to rise for 1 hour, until doubled in size. Bake in a preheated oven at 170°C/Gas Mark 3½ for 20 minutes. Cool on a wire rack.
- When they have cooled fully, cut off the tops of the panettoni and scoop out a little of the inside. (You can eat these bits now. Chef’s perks!) Whisk the egg yolks and sugar together for the filling, until thick, then beat in the mascarpone and candied peel. Fill the insides of the panettoni with the mixture and place the lids back on to serve.
Looking for festive sweet treats? Try these Italian Dolci recipes
Recipe by Mario Matassa