Mini Panettone With Chocolate Chips
The best mini panettone with chocolate chips. Perfectly domed, buttery, and fluffy panettone for beginners. A simpler and faster recipe. Yum!
Servings: 6 panettones
Ingredients
Dough
- 2 cup bread flour
- 1 teaspoon salt
- zest of 1 orange
- zest of ½ lemon
- 1 large egg , room temperature
- 1 large yolk , room temperature
- 2 tablespoon honey
- 1 ½ teaspoon vanilla extract
- ⅓ cup warm milk
- 2 ¼ teaspoon instant dry yeast
- ⅓ cup butter , room temperature and cubed
Others
- 4 oz chocolate chip
- 1 egg with a splash of milk , for egg wash
Instructions
First proof
- Add all the ingredients for the dough except for butter, in a standing mixer bowl. Mix well and then knead for 10 minutes. Add in cubed butter bit by bit until everything is incorporated, this process will take from 5-10 minutes. Then knead for another 10 minutes. You'll get a soft and very sticky dough.
- Cover the bowl tightly with cling film and leave until the dough rises to double its size. This could take around 1-2 hours.
Second proof
- Grease the countertop and your hands with some oil. Don't use flour as we don't want to add extra flour to the dough. Place the dough on the countertop and stretch it into a rectangle, more or less. Sprinkle chocolate chips on top.
- Fold the dough and gently knead it to distribute the chocolate chips evenly. Divide the dough into 6 equal pieces.
Assemble and bake
- Form each piece of dough into a ball. Place them into mini panettone molds (2.5x1.75 inch or 6.35x4.4 cm), on a baking tray. This will make it easier to move them around without deflating the dough. Cover the top loosely with cling film. Leave until the top of the dough rises to almost 1 inch (2.5cm) from the brim of the mold. Don't overproof it.
- Gently brush the top with some egg wash. Bake in a preheated oven at 350ºF (175ºC), on a lower ⅔ rack for 25 minutes, or until a skewer inserted comes out clean. Cool completely. Enjoy your mini panettone with chocolate chips!
Notes
- We highly recommend using a kitchen scale for this recipe as it's more precise.
- Use a portable oven thermometer to get a precise oven temperature.
- The dough will be soft and sticky, do not be tempted to add more flour.
- Do not let the dough rise too much in the second proof stage. The over-risen dough will result in the dough overflowing the mold when you bake it.
- Cover the top loosely with aluminum foil if the panettones brown too fast.
- Never slice a panettone (or any bread!) when it's still hot/warm.
Nutrition
Calories: 430.3kcal | Carbohydrates: 54.1g | Protein: 10.9g | Fat: 19.1g | Saturated Fat: 9.8g | Cholesterol: 118.8mg | Sodium: 578.1mg | Potassium: 180.5mg | Fiber: 3.1g | Sugar: 13g | Calcium: 45.5mg | Iron: 1.1mg