These mini cranberry panettones are soft, fluffy, and filled with dried fruit and warm holiday flavors. The dough is rich and buttery, with a hint of spiced rum for extra depth. Serve them fresh with homemade rum butter for a festive treat!

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Ingredients Needed:

For the panettones:

75g/2¾oz butter softened, plus extra for greasing
50g/1¾oz candied peel
100g/3½oz golden sultanas
100g/3½oz dried cranberries
2 tbsp spiced rum
425g/15oz strong white bread flour, plus extra for dusting
60g/2¼oz caster sugar
1 tsp salt
18g fresh yeast
160ml/5¼fl oz tepid water
3 free-range eggs, 2 left whole and 1 beaten for egg wash
1 orange, zest only

For the rum butter:

125g/4½oz unsalted butter
125g/4½oz soft light brown sugar
5 tbsp rum

How To Make Mini Cranberry Panettone Recipe?

Grease the Muffin Tin: Butter a 12-hole deep muffin tin and set aside.
Soak the Fruits: In a bowl, mix the candied peel, sultanas, and cranberries with the spiced rum. Let it sit while you make the dough.
Prepare the Dough: In a large bowl, mix the flour, sugar, and salt. In a separate bowl, whisk the yeast with a little water until dissolved. Pour the yeast mixture, remaining water, and two whole eggs into the flour and mix until a dough forms.
Add Butter and Zest: Slowly mix in the softened butter, then add the orange zest. Knead the dough for 4-5 minutes until smooth.
First Rise: Cover the bowl with a cloth and let the dough rise for about 1 hour until it doubles in size.
Knead in the Fruit: Gently punch down the dough, then knead in the soaked fruit until evenly distributed. The dough will be sticky.
Shape and Second Rise: Divide the dough into 10-12 equal pieces, roll into balls, and place them into the greased muffin tin. Cover and let rise for another 45 minutes.
Bake the Panettone: Preheat the oven to 190°C. Brush the tops with beaten egg and bake for 18-20 minutes until golden brown. Cool on a wire rack.
Make the Rum Butter: Beat the butter for 3-5 minutes until soft. Add the sugar and mix for another 3-4 minutes until light and fluffy. Slowly add the rum, mixing well after each addition.
Serve and Enjoy: Spoon the rum butter into a jar and serve with warm panettone.

James Martin Mini Cranberry Panettone Recipe

Recipe Tips:

Use Fresh Yeast for Best Results: Fresh yeast makes the dough rise better and gives the panettone a soft, fluffy texture. If using dry yeast, dissolve it well in warm water before adding it to the flour.
Knead Until the Dough is Smooth: The dough should be soft and slightly sticky but smooth. Kneading for at least 4-5 minutes helps develop the gluten, which gives the panettone its light and airy texture.
Let the Dough Rise Properly: Don’t rush the rising time! The dough needs to double in size to create a soft and airy texture. If your kitchen is cold, place the dough in a warm spot to rise.
Add Fruit at the Right Time: Mix the dried fruit into the dough only after the first rise. This keeps the fruit from breaking down and ensures it is evenly spread in the panettone.
Bake Until Golden and Fully Cooked: Check for doneness by inserting a skewer into the center—if it comes out clean, the panettone is ready. If the tops brown too fast, cover them with foil while baking.

How To Store Leftovers?

Refrigerate: First, let the leftover mini cranberry panettone cool to room temperature. Then, store them in an airtight container at room temperature for up to 3 days to keep them fresh.
Freeze: Once cooled, wrap each mini panettone tightly in cling film, then place them in a freezer-safe bag. Freeze for up to 2 months.

Nutrition Facts:

Calories: 280 kcal
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 150mg
Potassium: 120mg
Total Carbohydrate: 45g
Dietary Fiber: 2g
Sugars: 15g
Protein: 6g

Try More James Martin Recipes:

James Martin Mini Cranberry Panettone Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

For the panettones:
75g/2¾oz butter softened, plus extra for greasing
50g/1¾oz candied peel
100g/3½oz golden sultanas
100g/3½oz dried cranberries
2 tbsp spiced rum
425g/15oz strong white bread flour, plus extra for dusting
60g/2¼oz caster sugar
1 tsp salt
18g fresh yeast
160ml/5¼fl oz tepid water
3 free-range eggs, 2 left whole and 1 beaten for egg wash
1 orange, zest only
For the rum butter:
125g/4½oz unsalted butter
125g/4½oz soft light brown sugar
5 tbsp rum

Directions

Grease the Muffin Tin: Butter a 12-hole deep muffin tin and set aside.
Soak the Fruits: In a bowl, mix the candied peel, sultanas, and cranberries with the spiced rum. Let it sit while you make the dough.
Prepare the Dough: In a large bowl, mix the flour, sugar, and salt. In a separate bowl, whisk the yeast with a little water until dissolved. Pour the yeast mixture, remaining water, and two whole eggs into the flour and mix until a dough forms.
Add Butter and Zest: Slowly mix in the softened butter, then add the orange zest. Knead the dough for 4-5 minutes until smooth.
First Rise: Cover the bowl with a cloth and let the dough rise for about 1 hour until it doubles in size.
Knead in the Fruit: Gently punch down the dough, then knead in the soaked fruit until evenly distributed. The dough will be sticky.
Shape and Second Rise: Divide the dough into 10-12 equal pieces, roll into balls, and place them into the greased muffin tin. Cover and let rise for another 45 minutes.
Bake the Panettone: Preheat the oven to 190°C. Brush the tops with beaten egg and bake for 18-20 minutes until golden brown. Cool on a wire rack.
Make the Rum Butter: Beat the butter for 3-5 minutes until soft. Add the sugar and mix for another 3-4 minutes until light and fluffy. Slowly add the rum, mixing well after each addition.
Serve and Enjoy: Spoon the rum butter into a jar and serve with warm panettone.

Notes

Use Fresh Yeast for Best Results: Fresh yeast makes the dough rise better and gives the panettone a soft, fluffy texture. If using dry yeast, dissolve it well in warm water before adding it to the flour.
Knead Until the Dough is Smooth: The dough should be soft and slightly sticky but smooth. Kneading for at least 4-5 minutes helps develop the gluten, which gives the panettone its light and airy texture.
Let the Dough Rise Properly: Don’t rush the rising time! The dough needs to double in size to create a soft and airy texture. If your kitchen is cold, place the dough in a warm spot to rise.
Add Fruit at the Right Time: Mix the dried fruit into the dough only after the first rise. This keeps the fruit from breaking down and ensures it is evenly spread in the panettone.
Bake Until Golden and Fully Cooked: Check for doneness by inserting a skewer into the center—if it comes out clean, the panettone is ready. If the tops brown too fast, cover them with foil while baking.