Wonderfully light, this sweet bread has undertones of citrus.
- 1/2 c. (8 tablespoons) butter, melted
- 3/4 c. lukewarm milk
- 2 large eggs + 1 large egg yolk, white reserved
- 1/4 c. sugar
- 1/4 c. nonfat dry milk
- 1–1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/8 tsp lemon oil, or 1 teaspoon grated lemon rind
- 3–1/2 cups Unbleached All-Purpose Flour
- 2–1/2 tsp instant yeast
- 1/2 c. Lemon Bits or lemon chips, optional
- 1 c. confectioners’ sugar
- 1/2 tsp Fiori di sicilia extract or vanilla extract
- 1 Tbsp + ½ to 1 tsp milk, enough to make a thick but pourable glaze
- yellow, purple, and green sparkling sugars
- Mix and knead all of the dough ingredients to make a smooth, soft dough. If using an electric mixer, knead for 10 minutes. If using a bread machine, put on the required setting to knead and rise dough only.
- Put dough in a greased bowl, and let the dough rise, covered with a damp tea towel , for 1 hour.
- Place 12 mini-panettone papers on a baking sheet. Or line a standard muffin pan with cupcake papers, and grease the papers.
- With greased hands, divide the sticky dough into 12 equal pieces, forming each into a smooth ball.
- Place the balls of dough into the papers. Cover the pan, and let the cakes rise for 1 hour. Towards the end of the rising time, preheat the oven to 350°F.
- Whisk the reserved egg white with 1 tablespoon water, and brush it over the cakes.
- Bake the cakes for 20 minutes, then tent them lightly with aluminum foil and bake for an additional 20 to 25 minutes, until they’re a deep golden brown. Remove them from the oven, and transfer to a rack to cool.
- Beat together the icing ingredients, dribbling in the final teaspoon of milk until the icing is thick yet pourable.
- Dip the top of each cake in the icing, or drizzle icing over the tops of the cakes. While the icing is still tacky, sprinkle with the colored sugars.