Miniature Panettone

Name: Miniature Panettone
Ingredients: 1 cup raisins; 2 Tbsp light rum (I used Grand Marnier); 2 Tbsp hot water plus 2/3 cup tepid water, divided; 3 3/4 cup all-purpose flour; 2/3 cup sugar; 1/2 tsp salt; 1/2 tsp active dry yeast; 1/4 tsp grated lemon zest; 3 large eggs, at room temperature for 30 minutes; 1 Tbsp mild honey; 1/2 tsp vanilla extract; 10 1/2 Tbsp butter, softened and cut into 1 Tbsp pieces, plus 1 Tbsp melted butter; 2/3 cup candied citron, chopped into small pieces; 1/4 cup granulated sugar; 1-1/2 tsp almond meal; 1 tsp vegetable oil; 2 tsp corn starch; 3/4 tsp cocoa powder; 1 egg white; Slivered almonds for sprinkling on top (I used pumpkin seeds)

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While this recipe would’ve come in handy before Christmas, I hope you’ll allow me this grace period, as my brain’s been off on holiday since December 20th and d

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Ingredients

1 cup raisins
2 Tbsp light rum (I used Grand Marnier)
2 Tbsp hot water plus 2/3 cup tepid water, divided
3 3/4 cup all-purpose flour
2/3 cup sugar
1/2 tsp salt
1/2 tsp active dry yeast
1/4 tsp grated lemon zest
3 large eggs, at room temperature for 30 minutes
1 Tbsp mild honey
1/2 tsp vanilla extract
10 1/2 Tbsp butter, softened and cut into 1 Tbsp pieces, plus 1 Tbsp melted butter
2/3 cup candied citron, chopped into small pieces
1/4 cup granulated sugar
1-1/2 tsp almond meal
1 tsp vegetable oil
2 tsp corn starch
3/4 tsp cocoa powder
1 egg white
Slivered almonds for sprinkling on top (I used pumpkin seeds)