miniature panettone 迷你意大利面包 (*＾＾*)

i have been reading up a lot about panettone mainly because i wanted to create one that suits my family’s liking… (▰˘◡˘▰) and i didn’t realise it took me this long to realise it really is only a rich, sweet bread, like a brioche, with eggs, fruit and butter… and so, i decided to use my all-time favourite japanese brioche recipe, and incorporated fruits into it

Original recipe adapted from Ca Marche by 四川功晃

Ingredients

Starter dough
100g plain flour
70g water
2g salt
0.4g instant dry yeast

Main dough
250g bread flour
4g salt
50g sugar
4g instant dry yeast
100g fresh milk
38g egg
31g egg yolk
75g unsalted butter (softened)
*plus 50g of starter dough
70g mixed fruits
20g raisins (soaked in warm water for 5 mins and then drained and pat dry)
20g dried cranberries
20g mixed peels
zest of 1 large orange
zest of 1 lemon

Directions

– mix all ingredients of starter dough and leave it to rise at 26 degrees C for 3 hours. You can do this the night before baking but please chill the starter dough
– mix all ingredients of main dough (except butter and dried fruits) and knead till it is no longer sticky
– add in butter and continue kneading till you achieve window pane stage. at the last 2 mins of kneading, add in fruits and incorporate well
– first proofing: proof dough for 30-40 mins at room temperature of 26 degrees celsius
– gently punch dough down and divide into 10 portions (each) of 30g dough (for mushroom head) and 15g dough (stalk) ~ i.e. you should have 20 portions of divided dough
– rest dough for 30mins at room temperature of 26 degrees celsius
– after resting, flatten dough and place all the 15g dough into a 3cm diameter mould. Lightly roll out mushroom head into 5cm diameter flat disc
– second proofing: proof all dough for 30-40mins at room temperature of 26 degrees celsius
– preheat oven to 240 degrees C. brush the top of bread with egg wash and bake for 15-18 mins

Personal notes:

– i baked my bread for 25 mins at 180 degrees C; tenting bread after 15 mins of baking
– i made 8 miniature panettone in duriale moulds, each weighing 96g
– feel free to adjust the portion of dried fruits to your liking

… and my coach just came to take away 5 for his family….  (◍•ᴗ•◍)❤

Pollution index: lovely Tokyo