Presentation of the Recipe
What would Christmas be without panettone?
Unlike the traditional recipe, these mini panettone c akes do not need long and complicated rising; they only need a few hours to be enjoyed. Spelt semolina gives the dough a rustic taste, while the Manitoba flour makes it more elastic and consistent. Finally and chocolate chips, which you can substitute with the same amount of raisins or candied fruit, make the mini panettoni even more delicious!
Mini Panettoni Ingredients
for 12 units
- 450 g Manitoba Flour Bio
- 70 g. of Spelt Semolina
- 250 ml of milk
- 80 g. sugar
- 100 g. butter
- 1 egg + 1 yolk
- 15 g. fresh brewer’s yeast
- 1 lemon (grated zest)
- 70 g. of chocolate chips
- 1 pinch of salt
- Powdered sugar to taste.
Proceedings
Let’s see below the procedure for making mini panettone cakes:
- Dissolve the yeast in warm milk and finely grate the lemon zest.
- Pour the previously siftedManitoba Organic Flour, Spelt Semolina flours into the planetary mixer, add the sugar, lightly beaten eggs and gratedzest.
- Operate the planetary mixer with the dough hook and gradually add the milk until the dough is smooth and elastic.
- Finally add the room temperature butter, a pinch of salt and the chocolate chips, continuing to knead for a few minutes.
- Scoop out the dough with the help of a spatula and place it on a floured work surface.
- With floured hands, form balls of about 100 g each, place each ball in the paper ramekins provided for panettone and let rise in the turned-off oven for 5 hours.
- After the rising time has elapsed, bake the panettoni in a static oven at 180° for 10 to 15 minutes, until the surface turns golden brown.
- Check the baking with a toothpick, which should come out clean. Dust the mini panettone cakes with powdered sugar and store them sealed in airtight bags.
Thanks to Elena of Sweet Sauce for the recipe.
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