The Soft Mini Panettones without Butter are the perfect idea to bring the magic of Christmas to the table with a simple recipe, lighter and accessible to everyone.
They are prepared in a few hours, with a soft and fragrant dough thanks to the milk roux (or water roux), a technique that retains moisture and allows the small panettones to stay soft longer without being dry. They are perfect to give as gifts, to use as place cards or as a dessert at the end of the meal during the holidays, especially if you have already tried the mini pandoro and want something different but equally spectacular.
The recipe is designed for those who want an almost professional result without having to face the long leavening hours of traditional panettone. The dough is worked in a stand mixer, resulting in an elastic and velvety texture, and it is suitable for both the classic version with chocolate chips or more creative variants: almond glaze, chocolate glaze, brown sugar on top, or simple for a more “homemade” look.
Fragrant and full of chocolate chips, I am almost sure you will love them too!
They are also ideal to prepare a few days ahead since the dough remains moist and soft thanks to the roux. Once cooled, they can be packaged in the classic transparent food bags, adding a ribbon: a perfect, simple but lovingly made gift.
READ THE TIPS AND FAQS AT THE BOTTOM OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours 30 Minutes
- Preparation time: 20 Hours
- Portions: 7 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
- Energy 340.21 (Kcal)
- Carbohydrates 46.42 (g) of which sugars 15.57 (g)
- Proteins 9.69 (g)
- Fat 13.31 (g) of which saturated 3.42 (g)of which unsaturated 6.49 (g)
- Fibers 1.44 (g)
- Sodium 292.76 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.7 oz Manitoba flour
- 0.42 cup milk
- 9.88 oz Manitoba flour
- 0.53 oz fresh yeast
- 2.12 oz sugar
- 0.21 cup rice oil (or sunflower seed oil)
- 1 egg (medium)
- 1 egg yolk
- 0.25 cup milk (warm)
- 1 teaspoon millefiori honey
- 0.18 oz fine salt
- orange zest (grated)
- vanilla
- 2.82 oz chocolate chips
- milk
- brown sugar (or granulated)
Tools
- Baking Molds for mini panettones
- Thermometer infrared
- Scale precision
Steps
To refresh your memory, I remind you that the thang zong method (milk roux or water roux) consists of bringing the “batter” of flour and water to 149°F, which, thanks to the gelatinization of the starches, gives the doughs a surprisingly long-lasting and soft texture!
Pour the sifted flour and milk into a saucepan, mix and turn on the burner at low heat.
Stir continuously to avoid lumps and check with a thermometer that the temperature reaches 149°F. The final consistency is similar to a slightly runny custard. Turn off and cover. (read below on what to do if you don’t have a thermometer)
Put the crumbled fresh yeast and warm milk with 1 teaspoon of sugar and 2 tablespoons of flour in a container or glass (all ingredients taken from the total).
Mix, mark the starting point, cover with a gauze or some plastic wrap, and wait for it to double. (about 1 hour, depending on kitchen temperature)
Pour the pre-dough, milk roux, sugar, flour (minus 1 tablespoon), and eggs into the bowl of the stand mixer and start kneading with the paddle.
After about 3/5 minutes, add the remaining milk and continue kneading until the dough starts to cling to the paddle and gain consistency.
Grate the orange zest, previously washed and dried, and add it to the dough along with vanilla and honey.
After about 10 minutes (times are indicative anyway), if the dough is well attached to the paddle and the walls of the bowl are clean, add the oil slowly and the remaining tablespoon of flour (with the oil, the dough will tend to separate, but continue kneading, occasionally turning over until the oil is incorporated). Add the salt at the end and knead for a few more minutes.
Pour the cold chocolate chips from the fridge and give a few turns at low speed with the hook to incorporate them. Turn over the dough and, if necessary, give a few more turns.
Place the dough to rise in a container, cover and wait for it to double. (about 2 and a half hours; always depends on the temperature)
Move the dough onto the slightly oiled work surface, spread it out, and then form a sausage. Cut pieces of 90 g each.
Form the balls.
Place the balls in the molds and cover. Let rise for about 2 hours, covering with plastic wrap.
When the domes are almost at the edge, uncover and preheat the oven to 329°F (fan-forced) or 347°F (static). Brush the surface with a little milk and decorate with a little sugar and a few chips.
Bake for 18 minutes if using the fan function or 20/22 minutes if static. Out of the oven, wait a few minutes and cover with a clean cloth. (so they stay even softer)
Storage:
Tips:
They can also be glazed on the surface with an egg yolk and decorated with sliced almonds and powdered sugar.
If you don’t have a thermometer, you need to pay attention to the consistency of the milk roux; when lifted with a spoon, it should fall in ribbons and not disappear immediately.
FAQ (Frequently Asked Questions)
Can I use type 1 flour instead of Manitoba?
Yes, you can use it without concern. With type 1, the result is slightly more rustic but still soft. If you want a more stringy dough, stick with Manitoba.
Can they be frozen?
Yes. Freeze them already cooked and completely cold, then defrost at room temperature and heat for 3–4 minutes at 250°F.
Can I replace the milk?
Yes, with unsweetened vegetable drink (soy or oat).
