Step 1

Put all the ingredients, except the chocolate chips, orange peel and 150g cold butter, in the mixing bowl. Add the liquid ingredients first then the dry ones. Make sure that the salt doesn't come in contact with the yeast. If using an electric bread mixer knead for 5 mins, if kneading by hand carry on for at least 10 mins. If the dough is soft and sticky add a little more flour.

Step 2

Add the chocolate chips and orange peel and knead until combined.

Step 3

Transfer the dough to a plastic bag and chill in the fridge for at least 8 hours.

Step 4

Flatten the 150g cold butter to a rectangle about 30cm x 15cm and set aside.

Step 5

On a floured surface roll out the dough to a rectangle about 45cm X 15 cm.

Step 6

Place the flattened butter on the bottom two-thirds of the dough. Fold the top third of the dough over the first half of the butter then fold again.

Step 7

Put the dough back in the plastic bag and return to the fridge for 1 hour.

Step 8

On a floured surface roll the dough out into a rectangle about 45 cm X 15 cm. Fold up one-third of the dough and then down again so that you have a square.

Step 9

Put the dough in the plastic bag and return to the fridge for an hour.

Step 10

Repeat twice.

Step 11

At this point, let the dough rest in the fridge for at least 8 hours.

Step 12

On a lightly floured surface rolled out the dough to a rectangle 35 cm x 20 cm.

Step 13

Cut 10 stripes, 3.5 cm wide and 20 cm long.

Step 14

Roll each stripe up and place in a muffin tray, previously greased with butter.

Step 15

Leave to prove for 45 mins in a warm place.

Step 16

Brush with some milk and bake in a preheated oven to 200°C /180°C fan/ gas mark 6 for 20-25 mins.

Step 17

Once they are cooled down a little, melt the chocolate and drizzle over the panettone cruffins.

Step 18

Dust with icing sugar and top with some fresh cranberries