Butterscotch Peach And Ginger Individual Panettones | Donna Hay

Ingredients

• 2¾ teaspoons dry yeast
• ⅓ cup (80ml) lukewarm milk
• 3 cups (450g) plain (all-purpose) flour
• ¼ cup (55g) caster (superfine) sugar
• 1½ cups (240g) mixed dried peach, apricot, pear and apple+, finely chopped
• ½ cup (110g) crystallised ginger, finely chopped
• ½ cup (125ml) butterscotch schnapps
• 2 teaspoons vanilla extract
• 4 eggs
• 275g unsalted butter, chopped and softened