Mini Panettone Bobble Hats

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 for about 2 hours at 24 °C. Fold and divide into ten equal parts and form balls. Place in ten 300 ml paper molds placed on a plate, filled at most half before the second rise.
3. Let rise 1 hour 15 minutes to 1 hour 45 minutes, up to 1 cm from the edge. Heat to 170 °C. Incite each top and distribute the 10 g of butter into the incisions.
4. Cook for 25 to 32 minutes in the bottom of the oven, up to about 93°C at core; cover if surface browns too fast.
5. Cool completely in the papers. Mix icing sugar and orange juice for a thick icing; draw a short white stripe on the bottom edge of the dome of each brioche. Form ten small balls of 3 g marzipan and fix them on the top with a drop of icing. Allow to dry for 30 minutes. A brioche with yeast, distinct from the sourdough panettone. Apply about 20 to 25 g of total icing, in a thin layer of 1 to 2 mm maximum. Keep the surplus in a small closed box in the refrigerator and use the next day on a slice.