Small fruitcake

  • Panettoncini


240 g of mix for fruitcake Molino Rossetto
1 pack of brewery’s yeast (inside the pack)
2 medium eggs (about 100 g)
55 g of water
60 g of butter at ambient temperature
40 g of cocoa chips (inside the pack)


Dissolve the yeast with the water in a bowl. Add mix for fruitcake and start to knead using a wooden spoon or with an electric beater. Add shaken eggs and soft butter in pieces. Knead the compound until you obtain a smooth and homogenous consistency. Let it rise for about 2 hours covered by a wet towel. Then add chocolate chips with some flour and mix everything. Distribute molds on an oven pan and pour the dough inside them. Let it rise for about 30 minutes in a covered place for 30 minutes. Then warm the oven at 210°C and let cook for about 15 minutes. Let it cool and serve.