Individual Pannetones

• 3/4 cup raisins
• 3/4 cup orange peel minced
• 2 tablespoons orange liqueur
• 2 cups flour
• 6 2/3 tablespoons caster sugar
• 1 packet dry yeast
• 6 3/4 tablespoons whole milk
• 1 1/2 egg
• 1 teaspoon vanilla extract
• 1 tablespoon orange flower water
• 7 tablespoons softened butter
• 1/2 lemon preferably organic
• 4 empty food cans (washed and dryed)

1. Put raisins and orange peel in a bowl, pour the orange liqueur and let stand for 1 hour.
2. In a stand up mixer bowl with the hook attachment, pour the flour, sugar, salt, yeast, egg, vanilla extract, water, orange flower water, lemon zest, raisins and orange peel. Begin kneading .
3. Gradually add the warm milk, then add the softened butter.
4. Knead 5-7 minutes to get a smooth dough.
5. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until it doubles in volume in a warm place for about an hour.
6. Place the dough on a lightly floured surface, punch the dough to release the air.
7. Divide into 4 equal parts. Make 4 balls.
8. Using a brush, grease the empty cans with a little melted butter.
9. Line bottoms of cans with circles of parchment paper. Then, line the sides as well, up to 3-4 cm high.
10. Divide the dough in 4, and place it in the lined cans, cover with a cloth and let rise for about 1 hour.
11. Heat your oven to 190 degrees Celsius and bake the pannetones for 25-30 minutes.
12. Let them cool then remove them from the tins so that they completely cool.
13. Decorate cans with kraft paper and a ribbon to serve pannetones.

raisins, orange peel, orange liqueur, flour, caster sugar, yeast, milk, egg, vanilla, orange flower, butter, lemon, empty food

Taken from www.yummly.com/recipe/Individual-Pannetones-782021 (may not work)