Mini Panettone

Intro

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References:

https://www.elmundoeats.com/mini-chocolate-panettone/

Equipment:

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Ingredients:

Dough

• ▢2 cup (260 g) bread flour

• ▢1 teaspoon salt

• ▢zest of 1 orange

• ▢zest of ½ lemon

• ▢1 large egg , room temperature

• ▢1 large yolk , room temperature

• ▢2 tablespoon (40 g) honey

• ▢1 ½ teaspoon vanilla extract

• ▢⅓ cup (80 ml) warm milk

• ▢2 ¼ teaspoon (7 g) instant dry yeast

• ▢⅓ cup (75 g) butter , room temperature and cubed

Others

• ▢4 oz (110 g) chocolate chip

• ▢1 egg with a splash of milk , for egg wash

Instructions: Step-By-Step Instructions

1. First proof - Add all the ingredients for the dough except for butter, in a standing mixer bowl. Mix well and then knead for 10 minutes. Add in cubed butter bit by bit until everything is incorporated, this process will take from 5-10 minutes. Then knead for another 10 minutes. You'll get a soft and very sticky dough. Cover the bowl tightly with cling film and leave until the dough rises to double its size. This could take around 1-2 hours.

2. Second proof - Grease the countertop and your hands with some oil. Place the dough on the countertop and stretch it into a rectangle, more or less. Sprinkle chocolate chips on top. Fold the dough and gently knead it to distribute the chocolate chips evenly. Divide the dough into 6 equal pieces.

3. Assemble and bake - Form each piece of dough into a ball. Place them into mini panettone molds. Cover the top loosely with cling film. Leave until the top of the dough rises to almost 1 inch (2.5cm) from the brim of the mold. Don't overproof it. Gently brush the top with some egg wash. Bake in a preheated oven at 350ºF (175ºC), on a lower ⅔ rack for 25 minutes, or until a skewer inserted comes out clean. Cool completely. Enjoy your mini panettone with chocolate chips!

Plating Instructions

Tasting Journal

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