The mini chocolate panettone, a fun idea to sweetly celebrate Christmas, ideal as place cards or to offer as a small gift to our guests.
The mini chocolate panettone is also perfect for children who usually don’t like raisins and candied fruits.
In the recipe, you will find the traditional method and the one with the Bimby.
The recipe is taken from the site Buonissimo.it (the recipe is for the classic panettone but we made the version with chocolate chips and mini size).
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 12 mini panettone
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Mini Chocolate Panettone:
- 1 cup water or milk (lukewarm)
- 2 medium egg yolks (at room temperature)
- 3 tbsps soft butter
- 3.4 oz extra virgin olive oil
- 2 cups plain flour
- 2 cups Manitoba flour
- 2 tsp dry yeast
- 0.5 cup granulated sugar
- 1 pinch fine salt
- as needed whole milk
- as needed dark chocolate chips
Tools for Mini Chocolate Panettone:
- 12 Baking Cups
- 1 Stand Mixer
- 1 Pastry Board
Steps for Preparing and Baking Mini Chocolate Panettone:
In a bowl, put some lukewarm water or milk, add the dry yeast and mix well, also add a teaspoon of sugar (taken from the total amount) and stir well until the sugar dissolves, let it rest for 10 minutes.
After the time has passed, put the mixture in the stand mixer, add the remaining water or milk, the extra virgin olive oil, and the two egg yolks, turn on the stand mixer (with the hook attachment) and work the ingredients until you get a homogeneous mixture, then add the two sifted flours and a pinch of salt, work the mixture until it’s smooth, cover the mixer with a cotton cloth and let it rise for 1 hour.
After the time has passed, add the granulated sugar and turn on the mixer, when the sugar is incorporated into the mixture, add the butter little by little and finally the chocolate chips, when they are well mixed in, turn off the mixer.
Let it rise for 30 minutes.
In the mixing bowl, place the water or milk, dry yeast, extra virgin olive oil, and egg yolks, 1 minute at 99°F speed 3
Add the two flours and salt, KNEAD for 3 minutes, then let it rise in the bowl for 1 hour.
Add the sugar, butter, and chocolate chips KNEAD for 3 minutes, let it rise for 30 minutes.
On a pastry board, place the risen dough, form balls of 80 grams (12 pieces came out), then put them in the baking cups for mini panettone and let them rise for another 30 minutes.
Brush the surface of the mini panettone with milk, add some chopped chocolate, and bake in a preheated oven at 356°F (fan-assisted) for 25 minutes, until golden brown.
Let the mini panettone cool before consuming them. For storage, it is recommended to put them in an airtight container to prevent them from drying out.
Advice:
As an alternative to mini panettone, you can make a full-sized panettone using a 2 lb mold, increasing the cooking time to 40 minutes. If it tends to darken, cover it with aluminum foil after the first 20 minutes of cooking.
