Mini panettone with candied orange and chocolate are soft and fragrant. A very delicious Christmas dessert perfect to enjoy both for breakfast and snack or as a dessert at the end of a meal. The panettone is the symbol of Christmas, today I offer you an easy recipe but in a single-serving version. Great gift idea especially for children.
- Difficulty: Medium
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cup Manitoba flour
- 1/2 cup butter
- 2/3 cup water
- 3/4 cup sugar
- 3 eggs
- 1 packet dried yeast
- 1 cup candied orange peel
- 1/2 cup dark chocolate chips
- orange zest
- 1 tsp salt
- as needed milk (For brushing)
Tools
- 10 Molds for panettone
- 1 Stand Mixer
Steps
Let’s see how to prepare mini panettone with candied orange and chocolate.
First of all, I recommend putting the chocolate chips in the freezer so they won’t melt during baking.
In a stand mixer, add the flours, sugar, and yeast, start the hook keeping the speed low, and begin to pour the water little by little. Add the grated zest of 1 orange, continue kneading, then add the eggs one by one, making sure they blend well, and lastly add the softened and chopped butter, always little by little, and the salt.When the butter is well mixed in, you can increase the speed slightly, continuing to knead for about 10/12 minutes, or at least until it is well combined. At this point, remove the dough from the mixer and add the candied orange and chocolate chips, kneading by hand for a few minutes, place in a bowl, cover with plastic wrap, and let it rise for at least 4/5 hours inside the oven turned off, but with the light on.
After the rising time, divide the dough into 10 parts and on a floured work surface, start creating balls, you need to shape the dough with your hands, each ball will be placed inside the mini panettone molds and then back in the turned-off oven to rise until they reach the edge, it will take about 3 hours. Once risen, score a cross on top, lift the dough slightly, and place a small piece of butter. You can also brush a bit of milk on top.
Once the oven is preheated, bake the mini panettone at 350°F for about 25/30 minutes.
Notes
I always recommend checking the baking with a toothpick because it may vary from oven to oven. They can be stored closed in food bags for up to 10 days.
