CakeChristmas
CakeChristmas
Two small golden panettones in short paper molds, each topped with a soft white cap, half brioche with raisins visible on a half cut.
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Snow & Ice / Brioches, pancakes & donuts

Mini Panettones with White Caps

A recipe by CakeChristmas / Updated on 30 October 2026.

Six individual fruit buns are cooked in short moulds; a thick but low cap of white ganache leaves their golden flank apparent.

6 small panettones from 200 to 230 g approximately, 2 servings each / Pulp raised long kneaded and baking in mold high

12Indicative portions
40 minPreparation
35 minBaking
5 hRest & Cooling
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Six individual fruit buns are cooked in short moulds; a thick but low cap of white ganache leaves their golden flank apparent.

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Original quantity: 12 servings.

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Preparation

  1. Mix flour, yeast, milk at 30 °C, sugar, eggs and salt. Knead for 10 minutes, then stir in three additions and knead for 10 to 15 minutes, until the dough is elastic. Add raisins, candied fruits, zest and vanilla.
  2. Cover and allow to double about 2 hours. Weigh the dough, divide it into six equal balls and place in six 250 g paper molds. Do not fill more than one third before the second shoot.
  3. Let rise for 1 h 30 to 2 hours, up to 2 cm from the edge. Cut the top into a cross and divide the 10 g of butter between the six brioches.
  4. Cook 25 to 35 minutes at 170°C; protect the tops if necessary. The probe in the center should reach about 93 °C. Cool completely in the molds.
  5. Heat the 60 ml of cream, emulsify with the white chocolate and leave to thicken in the refrigerator 1 hour. Spread 25 to 30 g on the top of each panettone in an irregular low cap; reserve the surplus.

Preserve and Serve

48 hours in the refrigerator under bell after filling; leave 20 minutes before service.

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.

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