Mini Panettone迷你潘妮托妮 (3rd attempt)

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 I started the panettone adventure this Christmas and hope to have my favorite version somewhere before next Christmas. And fortunately, after I go through third attempts to learn and adapt and modify until I'm satisfied with my version of a recipe. Finally, I got a lovely fluffy and airy crumb panettone.


👆Ready to bake...


👆After baked... 

👆Soft and fluffy😘



Mini Panettone迷你潘妮托妮


Ingredients for panettone dough (1):

220 g  bread flour 

120 g  water

1.5 g instant yeast 

20 g sourdough starter (100% hydration)

one egg yolk (20 g)

45 g sugar

4 g  malt (optional, gives great color)

45 g butter, softened


*Making dough 1

  1. In a standing mixer add all the ingredients from the list above.
  2. Mix on a low speed for no more than one minute, until all ingredients are combined. You could call this a ‘shaggy mass’.
  3. Cover the bowl and leave to rest for 4 hours at room temperature. Then transfer to the fridge overnight.

*This step of making the initial dough is ideally done in the evening. This way you can continue with the recipe on day 2 in the morning, because you must take into account the long proofing times of the final dough.


Next day

Ingredients for the final panettone dough:

(A)

Dough (1) 

60 g  bread flour

30 g  water 

one  egg yolk (20g)

3 g salt

1 tsp vanilla extract

1 tsp orange zest


(B)

50 g sugar

70 g butter, softened

30 g water

10 g honey


(C)

70 g raisins*

25 g candied orange + lemon mixed peel**

50 g  chocolate chips


(D)

Some egg white for brushing the tops

Pearl sugar or white chocolate chips for decorating (optional)


*The dried fruit does not have to be soaked before adding, because it will spend many hours in a very wet dough.

** The mixed peel you can use just orange peel or lemon peel or both.


Making the final dough:

Step 1

  1. Combining all the ingredients (A).
  2. Knead for 4 minutes to develop the dough. 


Step 2

  1. Add half the sugar(B) and knead for 2 minutes. Then add the second half of the sugar(B) and again knead for 2 minutes.
  2. Gradually add the butter(B) and knead until incorporated.
  3. Add the water (B)and the honey (B)and knead at a low speed so the water will not slosh out of the bowland knead until the water is completely absorbed by the dough. (You should now have a smooth yet very sticky dough. You should be able to pull a window pane from the dough.)


Step 3

  1. Now add the chocolate chips, raisins and candied peel (C) and incorporate them into the dough. Knead for 1 minute at a low speed and all the fruit should be distributed through the dough.
  2. Cover the bowl and leave to rest for 45 minutes.


Step 4

  1. After the rest, perform two complete sets of stretch and folds (25 minutes interval) and see the dough develop from very slack into a plumper shape that somewhat resembles a ball. 
  2. Cover the dough and let rest for 25 minutes. The dough weight about 900g +-


Step 5

  1. Now divide the dough into two equal parts and pre-shape them into a flat ball resembling shape. Or divide the dough into equal parts for cupcake molds ( Each mini dough weighs 45g x20 or 450g x2 for 5" panettone mold).
  2. Again cover and let rest for 25 minutes.


Step 6

  1. Shape the pre-shaped pieces of dough into balls as well as you can, use some flour and a dough scraper to tuck the dough under. Make sure the shapes will fit into the molds. Cover the molds with cling film.
  2. Final proofing, depending on your room and dough temperature, between 3 and 5 hours.


Step 7

  1. When the top of the dough is starting to reach the rim of the paper mold, preheat your oven to 175 °C. Make sure you have something prepared to hang the panettones upside down as soon as you take them out of the oven. 


Step 8

  1. The panettones are ready for baking when the top of the dough is slightly above the rim of the paper molds. Just before you take the breads to the oven, brush with some egg white mixture and cross cut with scissors. Sprinkle some pearl sugar or white chocolate chips. 
  2. Bake for 20-24 minutes, keep an eye on the color of your panetonne. Turn the oven down to 160 °C after 15 minutes to stop the browning process. Take them out of the oven and immediately hang them upside down so they will not collapse and be careful as the panetonnes are very fragile at this stage. Leave them hanging for at least one hour, so the crumb can stabilize. * For 5" mold bake for 20 minutes, then turn the oven down to 160 °C and bake further for 20-25 minutes.

Note:

  • Since these are mini size(cupcake mold) panettones, so you don't need to han them upside down for cooling further. And I did it just for fun...hahaha😂

Happy Baking!

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