Mini Chocolate Chip Panettoni

Method

1. To make the Mini Chocolate Chip Panettoni, start with the starter. Warm the milk in a small saucepan, then pour it into a bowl and add the brewer’s yeast, the malt and the previously sifted flour.
2. Whisk until the mixture is smooth and free of lumps, cover with plastic wrap and let it rise in the oven, turned off with the light on, for 40 minutes, or in any case until it has doubled in volume.
3. Meanwhile, put the dark chocolate chips in the freezer to chill. This step is essential so that, once added to the dough, the chocolate chips don’t melt and don’t sink to the bottom of the mini panettoni while they bake.
4. When the resting time is up, fit the stand mixer with the paddle attachment and add the Manitoba flour, the sugar and the starter to the bowl. Turn the machine on and mix until all the ingredients come together.
5. Without turning off the stand mixer, add the egg and, once it is fully incorporated, pour the honey into the bowl. Add the orange zest as well and mix until the dough pulls cleanly away from the bowl.
6. Fit the stand mixer with the dough hook, turn the machine on and gradually add the room-temperature butter, previously cut into cubes. When all the butter is fully incorporated into the dough, add the salt and mix to blend it in.
7. Lightly grease the work surface with oil, transfer the dough onto it and knead for a few minutes, until it becomes elastic. Place it in a bowl, cover it with plastic wrap and let it rise in the oven, turned off with the light on, for an hour and a half.
8. Shortly before the resting time is up, take the chocolate chips out of the freezer, pour them into a bowl, dust them with flour and sift them to remove the excess flour. Here too, this step is essential to keep the chocolate chips from sinking to the bottom of the mini panettoni.
9. Lightly oil the work surface, transfer the dough onto it, open it out slightly with your hands, place the chocolate chips in the center and knead until the chocolate chips are evenly distributed through the dough.
10. Using a bench scraper, divide the dough into six equal pieces, shape them into balls with your hands and place them in the mini panettone molds. Let them rise in the oven, turned off but with the light on, for at least an hour, or in any case until the dough has reached the rim of the molds.
11. Bake the mini panettoni in a conventional oven at 180 °C (350 °F) for about 20-25 minutes, and in the meantime make the ganache for the decoration. Chop the white chocolate with a knife and melt it in a small saucepan with the cream, whisking until the mixture is smooth and even.
12. Take the mini panettoni out of the oven and let them cool completely on a wire rack. Once they have cooled completely, decorate them with the white chocolate ganache, add the nuts you like best and, finally, serve the Mini Chocolate Chip Panettoni. Finally, remember to download our App with exclusive content and fewer ads!