Mini-Panettone

19th day of Advent

Ingredients for the pre-dough:

  • 200g Italian flour Tipo 0
  • 100g water 30°C
  •   60g refreshed Lievito Madre
  •   75g soft butter
  •   50g cane sugar
  •   40g egg yolks (2)

Instructions:

  • Slowly mix flour, sugar, butter and water for 12-15 minutes. 
  • Then add the active Lievito Madre and mix until it has been fully kneaded into the dough.
  • Next add the egg yolks and once again mix until these have been fully kneaded into the dough. 
  • Place the predough in a light oiled tub and set it in a warm place (25-28°C) to rise for 10-12 hours. 

Ingredients for the main dough:

  • 535g mature predough
  • 115g soft butter
  •   75g Italian flour Tipo 0
  •   50g cane sugar
  •   40g egg yolks (2)
  •   30g water 30°C
  •   20g honey
  •      4g salt
  •        + Orange zest /lemon zest 

Instructions:

  • Mix the predough, flour and aroma slowly for 5-7 minutes. 
  • Then add the cane sugar, honey and salt and mix until fully incorporated into the dough. 
  • Next carefully knead the yolks into the dough and mix until fully incorporated. 
  • Then slowly knead in the butter.
  • Lastly, pour in the water bit by bit while kneading to incorporate. 

“Pistachio Panettone”

 Pistachio paste:

  • 200g freshly roasted almonds 
  • 200g freshly roasted pistachios
  •        + a little sunflower oil

Mix almonds, pistachios and oil in a Thermomix at level 6.5 for 3 minutes. Prepare the pistachio paste ahead of time (this paste can also be kneaded into various brioche or bread doughs!!). 

Knead the pistachio paste into the main dough as desired. Whoever wants to can also mix in whole pistachios. 

“Chocolate-Mocca Panettone”

In this Panettone variation, loose coffee power is blended into the water used for the main dough. Finely chopped baker’s chocolate can also be mixed in. 

“Almond Tops”

Ingredients for the Almond Tops:

  • 100g sugar
  •  50g almond meal
  •  35g egg whites
  •   2g wheat starch

Mix all the ingredients together and, using an icing bag, decorate the tops of the Panettone with the mixture.

  • For a chocolate top, mix in a little cocoa powder.
  • For the pistachio panettone, mix in a little pistachio paste.

Top the proofed panettones with the almond mixed. The panettones can also be sprinkled with whole almonds, coarse decorating sugar or pistachios. After this, dust with powdered sugar and bake.

The mini panettones (70g each) are baked at 180°C for 12-15 minutes.