Mini Cranberry, Pistachio and Chocolate Panettone

Ingredients

• 4 cups (482g) all-purpose flour
• 1 cup (227g) warm water (about 95°F)
• ½ cup (99g) granulated sugar
• 2 large (113g) eggs
• 2 tablespoons (28g) unsalted butter, at room temperature
• 1 tablespoon instant yeast
• 1 teaspoon fine sea salt
• Zest of 2 oranges
• Seeds of 1 vanilla bean, halved and scraped
• ¾ cup (90g) pistachios, roughly chopped
• ¾ cup (86g) dried cranberries
• 4 ounces (113g) semisweet chocolate, chopped