Uh? What Is Panettone?
Even if the name doesn't sound familiar to you, just know that it's definitely one heck of a delicious sweet bread!
Panettone is actually an Italian sweet bread that's usually consumed during Christmas and New Year.
What makes panettone special from any other sweet breads is its unique domey shape and its height.
Typically a panettone would have citrus zest, candied fruits and nuts. If you're wondering on how to make it, then wonder no more my friend. I've got you covered.
Today I'm sharing a variation of the classic panettone, which is mini chocolate panettone.
Let's begin!
Mini Panettone
Aren't mini and small scaled food so darn cute?
For this recipe I'm using individual panettone casings. They can hold about 4 oz of dough. Super cute, right?
What I like about them is that they can stand on their own without me having to put them in mugs or something. The base is also with a thicker paper, perfect to hold the weight of the dough.
To make it easier, they are exactly how a normal panettone casing would be, but just in a smaller size.
Do I Need To Flip The Mini Panettone
A normal sized panettone needs to be flip upside down immediately after baking and maintain that position for a few hours until the panettone is completely cool.
This will ensure the panettone remains fluffy, not dense and doesn't collapse.
For the mini panettone, fortunately I don't find the need to flip them. This is because they are small enough to hold their shape without collapsing and at the same time remain soft and fluffy.
So nope, you don't need to flip mini panettone.
Easier With Mini Panettone
Apart from not needing to be flipped, I find mini panettone in general is an easier panettone to make.
The recipe itself is simpler. The dough rising is just 2 times like any other breads where else a normal sized panettone would take 3 times of dough rising.
So if you're interested in making your first panettone, I would highly recommend you start with this mini panettone recipe.
Chocolate Panettone
This year I thought I'd share a chocolate panettone since not everybody likes candied fruits and nuts.
If you're one of those people, worry not. I only eat candied fruits if they're in panettone and fruit cake. Haha!
Besides, who doesn't love chocolate right? Chocolate makes everything better. Even more than better, it's goooood (as Joey Tribbiani said).
If you're not into chocolate, you can always use candied fruits. No problem at all. It's going to be equally delicious!
So there you go, a perfect panettone recipe for you to start making this delicious bread at home. Let me know if you have made it.
Before You Go
If you're looking for some food ideas for the holidays, maybe I could be of a help. Why don't you check these beauties out.
- Vegan orange scones (fast yummy breakfast treats)
- Three kings bread (I know it's not even December yet but hey, who cares)
- Braided Nutella star bread (why be a normal bread when you can be a star)
- Nutella babka buns
- Clementine and pecan sticky buns
Video
📖 Recipe
Mini Chocolate Panettone
Ingredients
- ⅓ cup warm milk (80 ml)
- ½ teaspoon sugar
- 2 ¼ teaspoon dry yeast
- 2 cup bread flour (260 gr)
- 1 teaspoon salt
- zest of ½ lemon
- zest of 1 orange
- 1 ½ teaspoon vanilla extract
- 1 egg , room temperature
- 1 yolk , room temperature
- 2 tablespoon honey (40 gr)
- ⅓ cup butter (75 gr), room temperature and cubed
- 3.5 oz chocolate chip (100 gr)
- 1 egg with a splash of milk , egg wash
Instructions
- Mix sugar with milk and then add in dry yeast. Mix and leave for the yeast to activate.
- Pour the rest of the ingredients into a standing mixing bowl, except for chocolate chips, butter and egg wash. Add in yeast mixture also. Mix to incorporate and then knead for 10 minutes.
- Add butter bit by bit, mixing well to incorporate after each addition. Once all butter is added, knead for another 10 minutes. Place dough in a greased bowl, cover tightly with cling film and leave until the dough rises double its size.
- Lightly grease your working surface. Do not use flour because we don't want to incorporate any more flour into the dough. Place the dough and lightly press into a square.
- Sprinkle chocolate chips on top and lightly knead the dough to distribute well the chocolate chips. Then divide the dough into 6 equal pieces and form each piece into a ball. Place the balls in the mini panettone casings (2.5x1.75 inch or 6.35x4.4 cm), on a baking tray. This will make it easier to transfer into the oven later.
- Cover loosely with a cling film and leave for the dough to rise until almost the brim. Gently brush the top surface with egg wash. Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until fully cooked. Enjoy!
JRT says
Hi. I want to make one large bread vs 6 small ones. Should I double or triple the recipe? Thanks. Great recipe.
Bea & Marco says
Hi! For the bigger size, I highly recommend you make our full-sized, success-guaranteed panettone recipe. This mini recipe is suitable for small-sized panettone because we're not developing enough gluten to hold the structure of a big-sized one. Hope it helps!
Cindi J says
This was absolutely amazing! I made it as written.
Nichole says
Wonderful recipe! Easy to follow and delicious! I wanted to surprise my Mom on Christmas morning. I made two batches 6 with chocolate and orange and 6 with rum soaked currants. My Mom says this has to happen every Christmas now! Lol
Bea says
Haha! I'm super happy that she liked them. Thanks for leaving your comment, Nichole! Do check out more easy bread recipes around here.
Giovanna says
Lovely and super easy recipe - I do have one question!
Could I add an extra egg yolk and do 2/3 cup of milk? My dough was very dry and stiff at the beginning, with the butter it got a little better and the outcome was still good. But reading the other comments my dough never got sticky!
Thanks 🙂
Bea says
Hi Giovanna! The first knead will result in quite a stiff dough but not until very dry. You should be able to form a ball easily out of it. If not, then perhaps you've added too much flour. If you're using cup measurement, use spoon and level method but I really recommend using a kitchen scale. Or have you changed/substituted any of the ingredients? By the end of this recipe, the dough should come out very sticky.
Nika says
They are now out of the oven and they are delicious! I made them like muffins because that's what I had at home - 16 servings at the end (from recipes 6) and 15min in the oven.
Bea says
That's awesome, Nika! Thanks for sharing your way on it!
Roshi says
Hi I tried out the recipe but my dough seems very sticky and liquidy very much like a brioche dough. What do you think I have done wrong.
Bea says
Hi! It's supposed to be like that. Panettone is a type of brioche. So don't worry.
Aisha says
I’ve made this umpteen times!!! My children loves it lots of cranberries walnut n choc chips!! We love it n thank you big time!!!
Bea says
Thank you Aisha! So happy to know you and your family enjoyed it 🙂
Carla says
Hi! How long in time would you recommended each proving stage to be? Thanks!
Bea says
Hi! It depends on your kitchen temperature, maybe around 1-2 hours. Instead of basing it on time, base it on the physical look of the dough. Hope it helps.
Lorraine says
Could you use a muffin tin to make them in stead of the cases
Bea says
Yes but you'd have to use of make the casings taller as the dough will rise very tall. Hope it helps.
Rosa says
Would I be able to make this recipe into one big panettone?
If so what would I have to change? thanks 🙂
Bea says
I suggest you check my classic panettone recipe here https://www.elmundoeats.com/panettone/
michele says
You did not mention what to do with the second egg? I assume one egg was for the wash and the second was to go into the dough after adding the milk? I did not get the egg in until much later. I hope it wasn't too late or that I ruined this.
Bea says
Please refer to the recipe ingredients above, the second egg is labelled for egg wash, with a splash of milk. Hope it helps.
DC says
Do you happen to have the dimensions of the molds you used? I don't think the ones from the link you shared would arrive in time so trying to find an alternative. Unfortunately the description isn't clear about what the measurements are for the minis. Thanks!
Bea says
The measurements are 2.5x1.75 inch or 6.35x4.4 cm. I've updated the info in the recipe card. Hope it helps and have fun making them!
Gabrielle says
Hi there! The yeast used...is it active dry or instant? 🙂
Bea says
It's instant 🙂
Gabrielle says
Thank you! Making these for someone who's Italian...wish me luck!
Rose Stagliano says
I love the candid fruit... can i add the candid fruit instead of the chocolate and mix with the mixer? Also can i double the recipe so i can get 12?
Thank you
Bea says
Yes, you can! 😊
Rose Stagliano says
Look very easy. I was wondering to split the dough and make some with the candid fruit. Also can’t get the little paper mold was thinking of making them myself
Bea says
It is very easy. And yes, why not? 🙂
Rose says
Can i use muffin baking cups .. ( they are much taller than the regular cups. Thank you
Bea says
Yes, you can 🙂
Agnieszka says
Hi Bea! Made this recipe yesterday and it was a hit! I always wanted to make panettone, but was discouraged by the amount of hassle it required. Gonna make this recipe a regular. Big thanks!
Bea says
Yeah I know, these smaller sized panettone is way less hassle to tackle. Glad that you enjoyed them, thank you!
Diane says
I want to make these for Christmas gifts. How long will they stay fresh without freezing? And can they be frozen? Thank you.
Bea says
They are the freshest during the first 24 hours (as any other brioche type breads) and last for 2-3 days. Yes, they can be frozen. Reheat them either in the oven or microwave to bring them back to life. Hope it helps.
Alice says
Hi Bea! Recipe sounds and looks great. Just wondering if it’s still possible to do these by hand without a mixer?
Thanks 🙂
Bea says
Hi Alice! Yes, it's doable by hand but it'll take more time and effort as the dough is on the sticky side. Hope it helps 🙂
Nalini Das says
Thanks for the lovely recipe. Made the regular panettone for Christmas. Will
try this recipe. It will be so much more easier to gift .
Thanks a ton. Sure it will turn out like a charm.
Bea says
Yes, these are perfect for gifts and they're super cute 😀 ! Thanks Nalini!
Isabella says
Hey, I am wanting to bake these for Christmas, however how long will they keep for? I do have a vacuum sealer 🤔
Danielle says
Hi,
What are the dimensions of the mini panettone? I want to give them as gifts.
Thanks.
Josie McDonald says
Thanks for the recipe it is delightful, I made 12 mini ones from your recipe and baked for 22 mins and they were perfect. 😀
Will make again.
Bea says
That’s awesome Josie! Thanks for trying the recipe and your support 😍
NMV says
A very big thank you from Hungary 🙂 I love the store bought pannettone, but i haaaate those glaze fruits. This is perfect, yummy and easy, my 3 little ones are love it, definetly puts on my Xmas sweets list. Thx 💞
Bea says
I’m so happy to know your little ones like it, I always make them around this time of year as well👍 Thanks for trying the recipe and the support!
Elaine says
Hi from Malaysia! I’ve been looking for a good recipe for light but buttery mini panettone for years and just tried this recipe; it’s excellent! Thank you so much, I’m wondering if this dough can be used as basic sweet dough for cinnamon rolls and large babka?
Bea says
Hi Elaine! I'm happy to know that you loved it! If you're looking for cinnamon rolls and babka recipes, I've got you covered. Just search for them in my website. Thank you so much!
Rhea says
Hello. I made your normal P yesterday and they tasted great. It came out very nice from the oven but since i DIYd the liner I could not hang it coz the bread will tear. I just inverted it on a rack, which I think made it dense - correct me if I'm wrong. I'm now checking for suppliers of the liner here in the Philippines. A question please... for this mini Ps, can I sub raisins for the choco chips? Do I still need to soak them in rum prior? Thanks for sharing your recipes.
Bea says
Hi Rhea! For the dense, yes, that's why I would suggest you to find the liners. And for the mini, yes soak the raisins if you want. Hope this helps and do rate my recipes that you tried with the stars above the comments, that helps me a lot, thanks!
trish lim says
I made it exactly like your recipe and we loved it! so easy. so delicious. next i will use glaze fruits. thanks for sharing your recipe!
Mita Majumdar says
HI Bea, so if I wanted to make 12 of these, I should just double the recipe, right? Just bought the molds from Amazon. Want to make these for the family on Christmas Eve. Want to give it a trial run first before making for everyone. There are 25 molds in the pack, so that would work out really well. BTW, do you have any shortbread cookie recipe?
Bea says
Hi Mita. Yes double the recipe but adjust the milk quantity accordingly as liquid amount when doubling/halving a bread recipe isn't always that accurate. These are great for Christmas for sure. And nope I haven't shared any shortbread cookies yet 😀
Umen says
Made these instead ur normal size panettone. Yummy! I love ur recipes! U make it easier for me to learn make breads. I watch ur you tube. Thanks for sharing ur skills!!
Bea says
Thank you for your kind words Umen 🙂 . Yes, these are easier to make than my other panettone recipe. I'm happy to know that you liked them 🙂
josephine says
Thank you for sharing, love your recipe, simple and clear.:)
Bea says
Thank you Josephine! I'm happy to know that you liked it 🙂