Individual Pannetones

Directions

1. 1
   Put raisins and orange peel in a bowl, pour the orange liqueur and let stand for 1 hour.
2. 2
   In a stand up mixer bowl with the hook attachment, pour the flour, sugar, salt, yeast, egg, vanilla extract, water, orange flower water, lemon zest, raisins and orange peel. Begin kneading .
3. 3
   Gradually add the warm milk, then add the softened butter.
4. 4
   Knead 5-7 minutes to get a smooth dough.
5. 5
   Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until it doubles in volume in a warm place for about an hour.
6. 6
   Place the dough on a lightly floured surface, punch the dough to release the air.
7. 7
   Divide into 4 equal parts. Make 4 balls.
8. 8
   Using a brush, grease the empty cans with a little melted butter.
9. 9
   Line bottoms of cans with circles of parchment paper. Then, line the sides as well, up to 3-4 cm high.
10. 10
    Divide the dough in 4, and place it in the lined cans, cover with a cloth and let rise for about 1 hour.
11. 11
    Heat your oven to 190 degrees Celsius and bake the pannetones for 25-30 minutes.
12. 12
    Let them cool then remove them from the tins so that they completely cool.
13. 13
    Decorate cans with kraft paper and a ribbon to serve pannetones.