Mini Panettone with White Bubbles

Preparation

1. Mix flour, yeast, milk at 30 °C, sugar, eggs and salt. Knead for 10 minutes, then stir in three additions and knead for 10 to 15 minutes, until the dough is elastic. Add raisins, candied fruits, zest and vanilla.
2. Cover and allow to double in volume, about 2 hours at 24 °C. Dissolve the dough in eight portions of the same mass, about 165 to 175 g depending on the eggs. Bounce and place in eight paper molds about 8 cm in diameter and 8 cm high, placed on a plate. Raw dough should not exceed half the height.
3. Let rise for 1 hour 30 minutes to 2 hours, up to about 2 cm from the edge, without imposing the same volume on all moulds. Heat to 170 °C. Gently cut the tops into crosses and distribute the 10 g of finishing butter between them.
4. Cook for about 25 to 32 minutes in the bottom of the oven. Cover with baking paper if the domes turn brown; a probe in the center should indicate about 93°C. Allow to cool completely in the moulds on a rack.
5. Melt the two chocolates separately. On baking paper, form eight flat white bubbles, about 4 x 3 cm long, with 5 to 6 g of chocolate each. Add two short black lines, without text. Allow to freeze and then place a flat bubble against the dome of each brioche, fixed with a drop of the remaining chocolate. Do not plant it vertically. This yeast brioche does not claim to reproduce a leavened panettone.