Here is a tasty version of the Italian classic Christmas dessert, the chestnut mini panettone cakes! With their sweet and slightly buttery aroma, they will be the ideal snack for these cold early winter days. The mini panettone cakes are prepared without butter, but with vegetable milk and yoghurt, unrefined flours and brown sugar, chestnuts do the rest and will give a simply irresistible touch to this sweet!
Ingredients
Ingredients for the starter
150 grams of wheat flour
20 grams of fresh brewer’s yeast
100 grams of soy milk
Ingredients for the dough
100 grams of chestnut flour
350 grams of semi whole wheat flour
220 grams of lukewarm soy milk
2 eggs
3 tablespoons of soy yogurt
2,5 tablespoons of honey
3 tablespoons of extra virgin olive oil
2,5 tablespoons of whole cane sugar
Pinch of sea salt
1/2 teaspoon of vanilla powder
200 grams of cooked chestnuts
Start by preparing the starter. Dissolve 20 grams of yeast in 100 grams of warm milk, mix. Pour the yeast over the flour, mix and knead. Put the dough in a container covered with a plastic wrap and let it rise in the oven with the light on for a couple of hours. After this time, pick up the dough and dissolve it in 220 grams of warm milk, add the lightly beaten eggs, honey, sugar, yogurt, vanilla and oil. Stir and gradually add the flours. Incorporate the salt and continue to knead the dough. Finally, incorporate the crumbled chestnuts. Divide the dough into balls and place each in a muffin shape. Let it rise for 2 hours in a warm place, such as an oven with the light on. After this time, brush the surface of the panettone with milk and bake at 180° C for 25 minutes.
