MINI CHOCOLATE PANETTONE
Servings
6
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
Calories
440
These mini treats make fantastic stocking filler Christmas presents for family, friends, teachers to neighbours. What can be better than something homemade. Perfect as a Christmas dessert or breakfast treat. Its Milanese origins date back to the Renaissance, when it is said wheat was so scarce and precious it was made only at Christmas.
A baking challenge, panettone will make your home smell beautiful with this chocolate chip version.
MON DESSERT
Ingredients
125g Pastry Flour
125g Pastry Flour
62.5g Pastry flour
5g dried yeast
85g caster sugar
5g Maldon sea salt
55g vegan chocolate drops
55g vegan chocolate drops
55g vegan chocolate drops
6 mini panetone cases
70g butter room temp squidgy
3 teaspoons butter for the top of the dough
2 eggs
Zest of 1/2 orange (optional)
Water 65ml warm
Ruler
Cutter
Ingredients you will need to add
Directions
Instructions
Making dough
In the bowl of a stand mixer or large bowl, add 65ml warm water and sprinkle in the dried yeast packet and let sit and bubble for 5 minutes. Add approximately 1/3 of a 125g flour sachet (42g) to the yeast mixture and mix with a spoon. It should be the consistency of thick cake batter. Cover the bowl with a damp tea towel and let it rise for 30 minutes. The sponge should expand.
In a bowl, whisk the remaining flour from the two 125g sachets and ½ salt sachet together until blended. Keep the smaller 62.5g sachet aside for kneading and dusting as required.
Once the sponge has risen, transfer the bowl to a stand mixer fitted with the paddle attachment. Set it on a medium speed and add the 2 eggs to the sponge one at a time, until each is incorporated. Continue at medium speed and add the sugar sachet and optional orange zest. If you don't don't have a stand mixer you can use a wooden spoon.
Drop the mixer to a low speed and gradually add in the flour and salt mixture, mixing for about 2 minutes or until blended. You may need to scrape the sides of the bowl. The dough should be very soft and stretchy.
Switch to the dough hook. Knead on low speed for 8 minutes, or until the dough is very smooth and elastic. Stop 2 or 3 times to push down any dough that creeps up on the dough hook. With the mixer on low speed, gradually add the butter a few tablespoons at a time until it is incorporated. Continue to mix with the dough hook for 3 minutes until the dough is silky and shiny.
If it still seems extremely sticky, add flour from the 62.5g sachet. The dough should be very soft, still sticky and should pull away from the sides of the bowl.
Alternatively, you can do this part by hand. Keep kneading for and extra 5 minutes if you are doing by hand and use flour from the 62.5g sachet.
Pat the dough into a ball and put into the bowl. Cover with a damp clean tea towel and leave in a warm place for at least one hour. You can also leave overnight in the fridge. A long proof makes a soft dough.
Turn the dough onto a floured workspace and roll it into a flat rectangle that is approximately 15cm x 20 cm (you don’t need to be exact). Spread the chocolate drops on top and then roll forcefully over the top of the dough with a rolling pin to embed.
Fold the long sides of the chocolate-covered dough into thirds (like a letter) so that you end up with a rectangle. Next, fold in half and pat to a thickness of about 4 cm and then cut into 6 equal pieces.
Baking
Preheat the oven to 190°C.
Cup each piece and form a ball. Place the dough with the seam side down inside each panettone mould. Cover again with a damp tea towel in a warm place and let rise again for 30 minutes or until the balls reach the edge of the moulds.
When the dough has risen, use a sharp, serrated knife to cut a shallow cross from edge to edge. You are scoring the surface, rather than cutting into it deeply. Place the cold part of 1/2 teaspoon of butter in the centre of the dough.
Turn the oven down to 160°C and then bake the panettone for 10 minutes. Next place a piece of foil loosely over the top to keep it from browning too much. Continue to bake for 20 minutes, or until golden brown. Remove them from the oven, transfer to rack and let cool completely in the paper mould.
Sprinkle with icing sugar as desired or brush with sugar syrup and enjoy! Why not wrap in cellophane and ribbon to make cute little stocking fillers?
Recipe Video
Recipe Note
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.
*Wash any new equipment that is in contact with food throughly.
Ingredients contained in kit:
Wheat Flour (with added Calcium Carbonate, Nicotinamide, Iron and Thiamine), Raisins (Raisins, Vegetable Oil), Mixed Peel (Glucose Syrup, Orange Peel, Lemon Peel, Sulphur Dioxide, Salt), Rum, Sugar, Yeast, Sea Salt
Allergens: Wheat, Sulphites
*Risk of trace particles from manufacturing of- Sesame, Soy, Peanuts, Milk, Nuts
Nutrition
Calories 440, Fat 12.7 grams, Saturated Fat 7.3 grams, Carbs 72.6 grams, Sugar 28.1 grams, Protein 7.7 grams
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