Individual panettone / mini🎄🍰

⚠️Importante prepare all the heavy ingredients before starting. ⚠️La honey can be omitted. ⚠️La orange is orange zest, without getting to the white part, it gives a great taste and smell to the dough. ⚠️Si want to make 1 large, bake at 170 degrees 40minutes.

First we make the date paste. In a grinder we add: ▪️los 12 dates pitted and cut small. ▪️los 50grs/ml of water, if possible lukewarm.

We will prepare the preferment. In the long glass of the blender or in any high container we mix: ▪️1/3 of the date paste we have made in the previous step. We divide the weight of the one we have by 3, and that amount we pour it in the glass. In my case 128/3 = 42.6 grams. ▪️75 grs whole wheat flour. ▪️10 grs fresh yeast. ▪️120 ml warm milk.

Mix everything very well and cover the glass with a cloth or plate. When the mixture doubles in size, lower it with the whisk. Cover again and let it rise, and lower it again with the whisk. Repeat 1 more time, let it double in height and lower it with the whisk.

In a bowl or in the bowl of the mixer we mix the ingredients that we have left from the beginning. ▪️250grs whole wheat flour ▪️2 eggs ▪️1/2 teaspoon salt ▪️1/2 teaspoon vanilla essence ▪️1/2 teaspoon honey (optional) ▪️5 grs fresh yeast ▪️50 grs coconut oil (it has to be liquid. If you have it solid, heat 30sec in the microwave) ▪️2/3 parts date paste ▪️ralladura of orange

To the previous mixture we add the pre-ferment and knead by hand or, if you have one, in the mixer. If it is done in the mixer it takes about 20 minutes. If it is done by hand it is half an hour, but I found it very difficult to handle the dough and I have been alternating kneading by hand with folding the dough over itself with the baker's scraper until I saw that it did not stick much to the countertop.

Add to the dough the filling you want to put. I have used raisins, 85% chocolate, walnuts and hazelnuts. Stir with your hands or the scraper to integrate everything very well.

Divide the dough into the portions you want. In my case I made 8 panettones in muffin tins. Keep in mind that between rising and baking they rise twice as much. Separate the dough into portions and shape it into a ball with your hands (it is necessary to pour a little oil to be able to handle the dough).

Cover with a kitchen towel and leave to ferment for approximately 1 hour or until doubled in size.

Preheat the oven to 160 degrees and bake for 45 minutes. We cover the ones we are going to eat with what we like the most and the rest we can freeze them once they are cold. If they are frozen, thaw in the refrigerator the day before and give a microwave hit before eating.