Mini Panettone

• 1/2 cup milk, warmed
• 1/2 cup light cream, plus additional, for brushing
• 2 pkg (1/4 oz each) active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 14 tbsp (1 3/4 sticks) butter, softened
• 1 cup granulated sugar
• 2 tbsp honey
• 1 tsp grated lemon peel
• 1 None vanilla bean, split lengthwise and seeds scraped out
• 4 None eggs
• 1 cup raisins
• 1/3 cup mixed citrus peel
• 7 cups flour, sifted

1. Combine milk, cream, yeast, 1 tsp sugar, salt and 1/2 cup warm water in a medium bowl. Cover and set aside in a warm place for 8-10 mins, until frothy.
2. Meanwhile, beat butter, 1 cup sugar, honey, lemon peel and vanilla seeds in a large bowl, using an electric mixer, until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in raisins and mixed citrus peel. Fold into yeast mixture in batches, alternating with flour, beginning and ending with flour. Bring together to form a dough.
3. Turn dough out onto a floured surface. Knead for 5 mins, or until smooth and elastic. Shape into a ball and place in a lightly oiled bowl. Cover and set aside in a warm place for 1 hour, or until doubled in size.
4. Preheat the oven to 425u0b0F. Lightly grease eight 3 1/2 inch-diameter, 3 inch-deep ramekins and line with parchment paper, allowing paper to extend 1 inch above edges.
5. Punch dough down once to release gas. Knead lightly. Divide into 8 equal balls. Place into ramekins. Set aside in a warm place for 20 mins. Brush tops with additional cream.
6. Bake for 15 mins. Reduce oven temperature to 350u0b0F. Bake for 15-20 mins, until loaf sounds hollow when tapped.

milk, light cream, active dry yeast, sugar, salt, butter, sugar, honey, lemon peel, vanilla bean, eggs, raisins, mixed citrus, flour

Taken from recipes-plus.com/api/v2.0/recipes/33622 (may not work)