Mini Panettone, Gifts & Portions
Mini Dulce de Leche Panettone
Soft mini panettone with a firm, creamy dulce de leche filling.
- Yield
- 10 mini panettone (100 g)
- Prep
- 1 h 15 min
- Cook
- 22 min
- Resting / chilling
- 9 h
- Total time
- 10 h 37 min
Ingredients
- 120 g strong bread flour for the sponge
- 110 ml water for the sponge
- 7 g instant dry yeast
- 10 g sugar for the sponge
- 280 g strong bread flour for the dough
- 80 g sugar for the dough
- 100 g eggs, weighed without shells
- 60 g egg yolks, weighed
- 20 ml water for the final dough
- 15 g honey
- 6 g fine salt
- 5 ml vanilla extract
- 110 g soft unsalted butter for the dough
- 10 g cold unsalted butter for finishing
- 250 g thick dulce de leche for the filling
- 50 ml cream for the filling
- 50 g white chocolate for the filling
Method
- Make the sponge with flour, water, yeast and sugar. Ferment at 26–28°C/79–82°F for about 45 minutes, until very aerated and nearly doubled.
- Add the dough flour, sugar, eggs, yolks, water, honey and vanilla. Mix until no dry flour remains.
- Knead until gluten develops. Add the salt and continue until elastic and able to stretch to a thin windowpane.
- Add the soft butter gradually, allowing each addition to absorb. The finished dough should be smooth and elastic, ideally at 26–28°C/79–82°F.
- There are no solid dough inclusions; finish kneading and proceed directly to fermentation.
- Cover and ferment for about 60 minutes at 26–28°C/79–82°F, until clearly more aerated.
- Divide into 10 portions of about 100–115 g, adjusting to the actual capacity of 100 g paper molds; round and place in the molds.
- Proof at 28–30°C/82–86°F for about 1½–2½ hours, or until about 1 cm below the rim. Judge primarily by volume.
- Leave uncovered for 10 minutes, make a small cross score and distribute the cold finishing butter.
- Bake in a preheated static oven at 170°C/340°F for about 18–22 minutes. Remove when the center reaches approximately 93–95°C/199–203°F.
- For maximum stability, carefully skewer through the bases and cool the minis upside down for about 3 hours before packaging or filling.
- Heat the cream and pour it over the white chocolate. Wait 2 minutes and emulsify. Blend in the dulce de leche until smooth and cool to a pipeable consistency.
- With the minis completely cool, make 2 to 3 channels through the base of each, pipe in the filling and chill for 2 hours before packaging.
How to serve: Serve after 20–30 minutes out of refrigeration for the best filling texture.
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