Orange and Chocolate Panettone Cruffins
Ingredients
150ml milk
1 large egg, beaten
Finely grated rind of 2-3 oranges
40g unsalted butter, softened
150g unsalted butter, cold
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon orange extract
40g orange peel
60g dark chocolate chips
350g Matthews Cotswold Strong White Flour
60g caster sugar
1 and 1/2 teaspoons fast-action dried yeast
To finish
50g dark chocolate
Icing sugar, to dust
Cranberries, to decorate (optional)
Baker: Gabriella Morelli
Makes: 10
Prep time: 20-21 hours
Bake time: 20-25 mins
Flours used: Matthews Cotswold Strong White Bread Flour
Method:
- Put all the ingredients, except the chocolate chips, orange peel and 150g cold butter, in the mixing bowl. Add the liquid ingredients first then the dry ones. Make sure that the salt doesn't come in contact with the yeast.
- If using an electric bread mixer knead for 5 mins, if kneading by hand carry on for at least 10 mins. If the dough is soft and sticky add a little more flour.
- Add the chocolate chips and orange peel and knead until combined.
- Transfer the dough to a plastic bag and chill in the fridge for at least 8 hours.
- Flatten the 150g cold butter to a rectangle about 30cm x 15cm and set aside.
- On a floured surface roll out the dough to a rectangle about 45cm X 15 cm.
- Place the flattened butter on the bottom two-thirds of the dough. Fold the top third of the dough over the first half of the butter then fold again.
- Put the dough back in the plastic bag and return to the fridge for 1 hour.
- On a floured surface roll the dough out into a rectangle about 45 cm X 15 cm. Fold up one-third of the dough and then down again so that you have a square.
- Put the dough in the plastic bag and return to the fridge for an hour.
- Repeat twice.
- At this point, let the dough rest in the fridge for at least 8 hours.
- On a lightly floured surface rolled out the dough to a rectangle 35 cm x 20 cm.
- Cut 10 stripes, 3.5 cm wide and 20 cm long.
- Roll each stripe up and place in a muffin tray, previously greased with butter.
- Leave to prove for 45 mins in a warm place.
- Brush with some milk and bake in a preheated oven to 200°C /180°C fan/ gas mark 6 for 20-25 mins.
- Once they are cooled down a little, melt the chocolate and drizzle over the panettone cruffins.
- Dust with icing sugar and top with some fresh cranberries
Enjoy!
Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.
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