Mini Cranberry, Pistachio and Chocolate Panettone
Ahhh, panettone: Such a holiday classic, so dry and boring. And then mini cranberry, pistachio and chocolate panettone came along and changed our mind. Light, airy and moist, it reminds us of the best brioche we’ve ever had. Plus, they’re fun-sized, so we’re having seconds thirds.
4 cups (482g) all-purpose flour
1 cup (227g) warm water (about 95°F)
½ cup (99g) granulated sugar
2 large (113g) eggs
2 tablespoons (28g) unsalted butter, at room temperature
1 tablespoon instant yeast
1 teaspoon fine sea salt
Zest of 2 oranges
Seeds of 1 vanilla bean, halved and scraped
¾ cup (90g) pistachios, roughly chopped
¾ cup (86g) dried cranberries
4 ounces (113g) semisweet chocolate, chopped
1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, water, granulated sugar, eggs, butter, instant yeast, sea salt, orange zest and vanilla bean seeds. Mix on low speed for 3 minutes.
2. Increase the speed to medium and mix for 3 more minutes. Add the pistachios, cranberries and chocolate, and mix until incorporated, about 1 minute.
3. Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1½ hours. Itmay not double in size, but it will look noticeably puffy.
4. Divide the dough into 12 even pieces and then roll each piece into a ball. Lightly grease 12 paper baking cups and place them on a baking sheet. Gently drop a ball of dough into each cup.
5. Cover the cups loosely with plastic wrap and let rise in a warm place until the dough reaches the top edge of the cup, about 1 hour. Toward the end of the rise time, preheat the oven to 400°F.
6. Bake for 10 minutes, then lower the temperature to 325°F and continue to bake until the panettone are deeply golden brown, 25 to 30 minutes.