Delicious gluten-free and lactose-free mini panettones, perfect for those with food intolerances who do not want to give up the taste of the holidays.
Pour the fresh eggs, milk, honey, and oil into the bowl, then beat with an electric whisk.
Add the raisins soaked in hot water and squeezed dry.
Add all the other ingredients and knead until everything is well combined.
Pour the batter into the paper molds and bake at 180 degrees for 40 minutes.
6. Preheat the oven and bake the mini panettones for 30 minutes at 180°C.
Remove from the oven and decorate as desired.
7. Remove the mini panettones from the oven and let them cool completely before serving.
10 large paper molds
Mixing bowl
Electric whisk
They keep at room temperature for 4 days.
Store the mini panettones in an airtight container at room temperature. Serve with a cup of hot chocolate or herbal tea.
Italia, Campania
| Energy (kcal) | 276.57 |
| Carbohydrates (g) | 49.61 |
| of which sugars (g) | 18.98 |
| Fat (g) | 7.27 |
| of which saturates (g) | 1.51 |
| Protein (g) | 5.39 |
| Fibre (g) | 0.91 |
| Salt (g) | 0.2 |
