CakeChristmas
CakeChristmas
Three small cylindrical panettones in plain brown paper, golden domes split by a cross, a cut half shows a yellow brioche crumb with raisins and candied orange; without icing sugar.
Suggestion for presentation

Chic & Elegant / Brioches, pancakes & donuts

Individual Panettones with a Simple Cross

A recipe by CakeChristmas / Updated on 30 October 2026.

The brioche paste is cooked in six small rolls of paper; the tops receive only an open cross and a knob of butter.

6 mini-panettone moulds for 250 g of dough each; 12 half-portions / The brioche paste is cooked in six small rolls of paper; the tops receive only an open cross and a knob of butter.

12Indicative portions
45 minPreparation
35 minBaking
6 hRest & Cooling
At the stoves
Kitchen Mode and Timer

Keep the recipe at hand during preparation.

Enables JavaScript to use the kitchen tools.

35:00

Choose a duration, then launch the timer.

Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.

Dessert in this mood

The brioche paste is cooked in six small rolls of paper; the tops receive only an open cross and a knob of butter.

That's all you need!

Equip me with a pack.

If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.

Choose the number of guests and uncheck what you already have at home.

Original quantity: 12 servings.

01 / The ingredients
Buy my ingredients

Only the ingredients checked. References and research at Monoprix.

02 / Utensils

Buttons open Amazon.fr in a new tab. An identified reference leads to its file; “Choose on Amazon” looks for the format of the recipe. Some utensils are sold in batches: groups the same references before ordering.

Original formats retained. Adapts containers or prepares several batches. Alternatives remain to be chosen.

Buy my utensils
Buy my selection

Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.

Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.

Your choices are memorized on this device.

Preparation

  1. Mix flour, yeast, milk at 30 °C, sugar, eggs and salt. Knead for 10 minutes, then add 140 g of butter in three additions. Knead for another 10 to 15 minutes until elastic; combine raisins, candied fruits, zest and vanilla.
  2. Allow to double under a cloth, about 2 hours at 24 °C. Fold and divide into six servings of 200 to 210 g approximately. Boil them and place them in the paper moulds; the dough should not exceed half of the initial volume.
  3. Let rise 1 hour 30 minutes to 2 hours, up to 1 to 2 cm from the top of the moulds. Make a small cross incision on each top and distribute the 10 g of butter provided.
  4. Cook 28 to 35 minutes at 170°C in the bottom of the oven. Cover if domes turn brown; aim for about 93°C in the center.
  5. Cool at least 2 hours on a wire rack in the moulds. Serve the whole panettones and divide them in half. It is a brioche version of baker's yeast, not a long fermented sourdough panettone.

Preserve and Serve

3 days well packed at cool room temperature.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.

More treats for your Christmas table

Recipes that share ingredients or the same preparation family.

Other wishes for Christmas

All Christmas Recipes