Mini Cranberry, Pistachio and Chocolate Panettone

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, water, granulated sugar, eggs, butter, instant yeast, sea salt, orange zest and vanilla bean seeds. Mix on low speed for 3 minutes.

2. Increase the speed to medium and mix for 3 more minutes. Add the pistachios, cranberries and chocolate, and mix until incorporated, about 1 minute.

3. Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1½ hours. Itmay not double in size, but it will look noticeably puffy.

4. Divide the dough into 12 even pieces and then roll each piece into a ball. Lightly grease 12 paper baking cups and place them on a baking sheet. Gently drop a ball of dough into each cup.

5. Cover the cups loosely with plastic wrap and let rise in a warm place until the dough reaches the top edge of the cup, about 1 hour. Toward the end of the rise time, preheat the oven to 400°F.

6. Bake for 10 minutes, then lower the temperature to 325°F and continue to bake until the panettone are deeply golden brown, 25 to 30 minutes.