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Panettone Cups


7g sachet dried yeast

100ml warm water

50g caster sugar

1 egg yolk

250g plain strong bread flour

50g Flora lighter than light spread

50g mixed chopped peel

preserved sugar, to garnish

Serves 8

170 Calories

  1. Preheat the oven to 200C, 400F, Gas Mark 6. Combine half the water and yeast in a little bowl until dissolved. Mix all the dry ingredients together in a bowl, rubbing the spread into the flour and make a well in the centre.
  1. Add the yeast and combine to a soft dough, add more water from the measured amount. If too wet add more flour.
  1. Knead for 5 minutes then cover with a damp cloth and allow to double in size. Knead again and divide into 8 pieces. Roll each piece into a ball and place in a lightly greased cup or ramekin.
  1. Spray lightly with water and sprinkle with preserving sugar crystals. Allow to double in size before baking in a preheated oven for 30 minutes. Serve warm with low-fat custard or toast when cold and serve with home-made jam.