Candied Mandarin Rosemary Panettoncini Buns

Candied Mandarin and Rosemary Panettoncini Recipe

Category: Leavened Breads
Servings: 4 Pieces

Ingredients

Instructions

1. Preparing the Biga (Starter Dough):
   Begin by preparing the biga (starter dough). In a small bowl, sift the Manitoba flour and add the dry yeast. Mix in the room temperature water until you achieve a smooth dough. Shape the dough into a ball and place it in a bowl, covering it with plastic wrap. Let it rest at room temperature for approximately 30 minutes. After the rest, place the dough in the refrigerator to mature for about 10-12 hours (overnight).

2. First Dough Preparation:
   After the resting period, retrieve the biga from the fridge and prepare the first dough. Attach the dough hook to the mixer, and add the sifted flour into the mixing bowl. Start the mixer, gradually adding the room temperature water, then the sugar. Allow the dough to knead until it becomes elastic and well-incorporated. Add the egg yolk and continue mixing until the dough is fully incordato (smooth and connected).

3. Incorporating Butter:
   Once the dough is well-formed and incordato, add the softened butter in small portions. Continue mixing until the butter is completely absorbed and the dough is smooth and elastic. Transfer the dough to a clean work surface and knead it gently by hand for a few moments, then shape it into a round ball.

4. Preparing Candied Rosemary:
   In a small saucepan, combine the water and sugar to create a syrup. Once the syrup is nearly boiling, add the fresh rosemary leaves. Let the mixture cook for about 5 minutes, then remove the rosemary and strain it through a fine sieve, keeping the candied rosemary aside.

5. Preparing Candied Mandarin:
   Slice the mandarin into thin pieces, then dice them into small chunks. Set the candied mandarins aside for later use.

6. Second Dough Preparation:
   Place the dough back into the mixer with the dough hook attachment. Add the sifted flour, honey, egg yolk, and softened butter. Mix until everything is well combined. Lastly, gently fold in the candied mandarin pieces and the candied rosemary. Once everything is fully incorporated, stop the mixer and transfer the dough to a work surface.

7. Shaping the Panettoncini:
   Divide the dough into 4 equal pieces, each weighing approximately 120g. Roll each piece into a ball by rotating it gently between your hands. Allow the dough balls to rest and rise for approximately 4 hours at room temperature, until they have expanded to 3/4 of the size of the mold you plan to bake them in.

8. Final Touches:
   Once the dough has risen, use a sharp knife to make a cross-shaped incision on the top of each panettoncino. Gently pull apart the edges of the incision to expose the fluffy interior. Brush the tops of the panettoncini with melted butter to give them a golden sheen during baking.

9. Baking:
   Preheat your oven to 180°C (350°F). Place the panettoncini on a baking sheet, and sprinkle a few reserved sprigs of candied rosemary on top of each. Bake for approximately 20-25 minutes, or until golden brown and fully cooked through.

10. Serving:
    Once baked, remove the panettoncini from the oven and allow them to cool for a few minutes before serving. Enjoy the delightful combination of fragrant rosemary and the sweet, citrusy notes of the mandarin in every bite!

Tips:

• Storage: Keep any leftover panettoncini in an airtight container to preserve their freshness.
• Flavor Variations: Feel free to add more herbs or even a touch of orange zest for an additional citrus twist.

Indulge in these fragrant, buttery panettoncini with a perfect balance of candied mandarin and rosemary, creating an elegant treat for any occasion!