If you've already tried our Chocolate Hazelnut Panettone, you know that panettone itself doesn't have to be dry and boring. In fact, I guarantee that you'll love our version even if you aren't a fan of panettone.  Bonus: leftovers are perfect for french toast or bread pudding! When we shot our How-To: Chocolate Hazelnut Panettone video, we had quite a bit of leftover dough, so naturally, we wanted to do something fun with it. Our  adorable Mini Pull-Apart Chocolate Hazelnut Panettone still have all the delicious flavour of the full-size version, but they're rolled into balls before being baked, similar to monkey bread, making them way more fun to eat! All you need to do is follow the recipe for our Chocolate Hazelnut Panettone up to the point where the chocolate and hazelnuts have been mixed in and you've let the whole thing rise for 2 hours. Instead of placing the dough directly in a panettone mould, all you need to do is divide the it into 36 pieces and roll each piece into a ball. Grease a muffin tin and place 3 balls in each well. Cover with a tea towel and let rise in a warm, draft-free place until doubled in bulk, about 2 hours. Brush tops with 2 tsp melted butter and bake in a 350 °F (180 °C) oven until a cake tester inserted in the centre comes out clean, about 30 minutes (cover with foil if tops become too dark). Let cool in pan on rack for 30 minutes. Remove from muffin tin; let cool completely. Dust with 2 tsp icing sugar. Photography by Irene Fong