Mini Panettones

Soak the raisins in warm water and let the butter soften at room temperature. Chop the skin of the orange into cubes. Sift the flour and mix with the leavening. Separate the yolks from the whites of the eggs and whip the egg whites to stiff peaks.

Beat the yolks in a bowl together with the sugar until the mixture acquires a light texture. Add 90 g of butter and, little by little, add the sifted flour and milk; and mix it. Incorporate the sherry, the raisins, the orange, the pine nuts and the whipped egg whites to stiff peaks and knead it well.

Spread eight molds for muffins with the remaining butter and fill them with the dough to two thirds of its capacity. Cover the molds with baking paper so they don't burn on top and bake them for one hour at 180ºC.

Remove them and let them settle for 30 minutes. Extract them from the molds and serve.