Mini Panettone

Mini Panettone by La Perla di Torino with Sultanas

The Mini Panettone by La Perla di Torino is the Italian Christmas cake in a handy 100-gram size. Sultanas are the only fruit in the soft yeast dough, which is raised by natural mother yeast, while invert sugar syrup keeps the crumb moist for days.

Mini Panettone is La Perla di Torino's single-serving Christmas pastry, baked with soft wheat flour, butter, and fresh egg yolk. Unlike the great classic, it features only sultanas as fruit, and they are evenly distributed throughout the crumb rather than clustered together in pockets.

Sultanas, butter, and the scent of yeast

The dough smells of butter and yeast, with the sultanas adding their dark sweetness.

The crumb is fine and pulls apart in threads, a sure sign of a long fermentation process. The flavor remains calm and balanced because the raisin is the only fruit here.

Sultanas are seedless light grapes that are dried, causing their sugar content to concentrate. They stay soft in the oven instead of hardening, slowly releasing their sweetness into the dough. In La Perla di Torino's light pastry, they remain visible as dark dots scattered throughout the crumb.

Small size, same long fermentation

The small Panettone undergoes the same dough preparation as the large one, because there is no way to cut corners here.

The natural mother yeast works slowly, creating aromas that a quickly leavened dough can never achieve. Smaller formats bake through faster in the oven and are therefore baked for a shorter time at a moderate heat.

Fresh eggs and pasteurized whole milk are added to provide the dough with fat and moisture, keeping it supple.

The name comes from panetto, meaning small loaf, and the Italian suffix turns it into the large version. In the mini format, the circle is completed, as the large loaf has once again become a small one.

Why the crumb stays soft for days

Invert sugar syrup is included in the recipe, which is the reason for its long-lasting moistness.

Invert sugar is broken-down sugar that binds moisture and releases it into the air only very slowly. That is why the crumb remains soft even on the third day, whereas an ordinary sponge cake would long have dried out.

Butter and egg yolk assist with this, as fat also helps retain moisture in the dough. When stored in a cool, unopened place, the little Panettone by La Perla di Torino will last through the entire Advent season without losing any quality.

A Christmas cake for a cup of coffee

It is the perfect size for an afternoon coffee when a whole kilogram would be too much.

In Italy, a piece of Panettone is part of the traditional Christmas dinner, and this size is just right for that. It serves as a dessert for two, and if you are alone, there is no need to freeze or save anything. Dipped into a cup of coffee with milk the next morning, the leftovers even make for a breakfast.

Place one at every setting on a long banquet table, and dessert is already served without anyone needing to cut it. It also makes a great gift for neighbors and colleagues, as it is robust enough to transport.

If you prefer it without any fruit, try the Mini Pandoro. More seasonal items can be found in our Christmas selection, and you can see what else La Perla di Torino sends from Turin in the manufacturer's range.