// Mini panettones with chocolate

Spongy and easy

Fluffy, aromatic, and perfect for gifting or enjoying at home this holiday season 🎄🤍

These mini panettone are wonderful; soft crumb, citrus aroma, and chocolate pearls in every bite 😋

Time:

• 🔴Approximate total elaboration time: 4 hours

Ingredients (12 units of 90g)

• 🥛140ml of whole milk
• 🧈120g of softened butter
• 🥚3 large eggs
• 🍬120g of sugar
• 🌾500g of strong flour
• 🍞35g of fresh yeast
• 🌼5ml of vanilla extract
• 🎄Panettone flavoring to taste
• 🍋Lemon zest to taste
• 🍊Orange zest to taste
• 🍫100g of chocolate pearls
• 🧁12 paper panettone molds (90g each)

Ingredients: Optional extras (improvers)

• 🍯20g of inverted sugar
• 💛3g of soy lecithin

Elaboration

1. 🔸Heat the milk until it is lukewarm.
2. 🔸Crush the yeast and dissolve it in the milk along with 30g of flour (out of the total 500g) and 15g of sugar (out of the total 120g)
3. 🔸Cover with plastic wrap and let rest for 15-20 minutes, until it foams.
4. 🔸In another bowl, mix this preparation with the remaining sugar and eggs.
5. 🔸Add the softened butter, vanilla, panettone aroma, lemon zest, orange zest and inverted sugar. Mix well.
6. 🔸Incorporate the flour along with the soy lecithin, mix and finish integrating by hand.
7. 🔸Transfer the dough to the stand mixer with the hook and knead for 25 minutes (speeds 2-3) until smooth and elastic. Do the veil test: take a small piece of dough and stretch it with your fingers; it should form a thin, almost transparent sheet without breaking.
8. 🔸Remove the dough, lightly grease your hands and work surface, stretch it out and add the chocolate pearls. Knead until well integrated.

1. 🔸Knead the dough, place it in a lightly greased bowl and let it rest for 1 hour in a warm place (bulk fermentation).

1. 🔸Degas, divide into portions of 90g and let rest for 15 minutes to relax.

1. 🔸Knead each piece (they should remain well taut) and place them in the panettone molds.

1. 🔸Let ferment for 1 hour, or until it clearly increases in size.

1. 🔸Make two cross cuts on the surface with a sharp knife and brush with egg (1 beaten egg + 2 tablespoons of milk).

1. 🔥Bake at 165ºC for 16 minutes (top and bottom heat, no fan).
2. 🔸After 10 minutes, cover with aluminum foil to prevent over-browning.
3. 🔸Before removing them, check the doneness by poking with a toothpick; it should come out dry.
4. 🔸Remove from the oven and let cool upside down (I pierced them with skewers and placed them in a box).

1. 🔸When they are cold, store them in well-sealed bags so they last longer… although it will be hard not to eat them first 😅

I hope you enjoy baking these mini panettones so delicious and tender… and even more eating them 😋🍫