FOR THE FERMENTATION:
60 g of biological yeast
2 tablespoons of sugar
100 ml of room temperature water
1 cup of wheat flour
FOR THE DOUGH:
1 cup of sugar
1 cup of butter
6 eggs
3 whole eggs
1 teaspoon of salt
250 ml of milk
1 teaspoon of panettone flavoring
1 teaspoon of orange zest
500 g of chocolate chips
1 kg of wheat flour
FOR THE COATING:
150 g of finely ground hazelnuts (unsalted)
3 egg whites
1 cup of confectioner's sugar
FOR THE FERMENTATION:
60 g of biological yeast
2 tablespoons of sugar
100 ml of room temperature water
1 cup of wheat flour
FOR THE DOUGH:
1 cup of sugar
1 cup of butter
6 eggs
3 whole eggs
1 teaspoon of salt
250 ml of milk
1 teaspoon of panettone flavoring
1 teaspoon of orange zest
500 g of chocolate chips
1 kg of wheat flour
FOR THE COATING:
150 g of finely ground hazelnuts (unsalted)
3 egg whites
1 cup of confectioner's sugar
1
For the fermentation, crumble the yeast with the sugar
Mix in the water and flour, then let it rest for 30 minutes in a covered container with aluminum foil
After the dough has fermented, add the sugar, butter, eggs, salt, milk, and flavorings
Gradually add the wheat flour, kneading well, and let it rest for an hour
2
Add the chocolate chips and mix gently with your fingers
3
Place the dough into mini dove-shaped molds, filling them to about half capacity
4 and 5
Mix all the ingredients for the coating and spread it over the dough
Let it rest until it has doubled in volume
6
Bake in a preheated oven at 180°C for 30-40 minutes
Remove from molds and dust with confectioner's sugar.
