Chocolate and vanilla swirl mini panettoni Recipe

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Ingredients

  • 1 x 7g sachet (2 1/4 tsp) instant dry yeast
  • 60g (1/4 cup) warm water
  • 15g (1 rounded Tbsp) granulated (white) sugar
  • 50g (6 1/2 Tbsp) all-purpose (plain) flour
  • 155g (1 1/4 cups) all-purpose (plain) flour
  • 1/2 tsp instant dry yeast
  • 25g (2 Tbsp) sugar
  • 28g (2 Tbsp) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 100g (1/2 cup) sugar
  • 2 tsp vanilla extract
  • 145g (1 1/4 sticks or scant 2/3 cup) unsalted butter, diced, room temperature
  • 250g (2 cups) all-purpose (plain) flour
  • 1/2 tsp fine salt
  • 85g (3 oz) bittersweet chocolate, melted and cooled
  • 1 Tbsp unsweetened cocoa powder
  • extra all-purpose (plain) flour as needed for dusting surface for shaping before second rise
  • 1 egg beaten with 1 tsp milk, for egg wash
  • 2 – 3 Tbsp pearl sugar for sprinkling

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