Mini Panettone with Butterscotch Chocolate, Macadamia Nuts and Cranberries

By Alqualonde

I added the chocolate at the end with a quick knead as I didn't want it to melt in the bread machine. The texture is more like a brioche than a traditional panettone.

Ingredients

• 1 teaspoon dried yeast
• 250 g strong white bread flour
• 1 teaspoon salt
• 50 g sugar
• 50 g unsalted butter
• 80 ml milk approx, you may need a little more or less
• 2 medium eggs
• 50 g chopped macadamia nuts - I roasted mine first
• 50 g dried cranberries
• 60 g chopped chocolate - I used Butterscotch chocolate but you can use your favourite

Preparation

Step 1

Put all the ingredients, except the chocolate, into the bread machine in the correct order for your machine, using the raisin compartment (if you have one) for the nuts and cranberries.

When it comes to the milk, you may need less or more, keep an eye on it and add as necessary to make a smooth, soft dough.

When the dough is ready, take out and knead in the chopped chocolate by hand until mixed in.

Cut it into about 8 pieces and roll into balls. Pop into small pudding basins or ramekins that have been lined with non-stick baking parchment. Cover and leave to rise for about 15 minutes or until they have doubled in size.

Bake in a pre-heated oven 180ºC/350ºF for about 12-15 minutes until golden brown. Remove and cool on a wire rack.