// Panettone with chocolate

Delicious and fluffy

Panettone is a traditional Italian Christmas dessert, made with a brioche-type dough, candied fruits, and raisins. But in this recipe, I made it with chocolate chips instead of candied fruits and raisins.

It’s a recipe that, although it takes some time, is quite easy to make. I hope you give it a try, I assure you it tastes delicious!!

Ingredients

🌟140ml whole milk
🌟35g fresh yeast
🌟3 eggs
🌟120g sugar
🌟120g butter (softened)
🌟500g strong flour
🌟Vanilla extract to taste
🌟Panettone flavoring to taste
🌟Lemon zest 🍋 to taste
🌟Orange zest 🍊 to taste
🌟100g chocolate chips
🌟2 paper molds for 500g panettone

Elaboration

🎄Heat the milk until lukewarm
🎄Crumble the yeast into pieces and dissolve it in the milk with 30g of flour (from the 500g) and 30g of sugar (from the 120g). Cover with cling film and let rest for 20 minutes
🎄In a bowl, combine the yeast mixture, sugar, and eggs. Mix with a hand whisk
🎄Add the soft butter and mix (it should not be liquid or hot) I microwaved it 30 seconds, let it rest, and stirred with a fork. It became creamy
🎄Add the flavorings to taste (vanilla, orange, lemon...)
🎄Add the flour and knead by hand for a few minutes
🎄Transfer the dough to a stand mixer bowl with the dough hook and knead until elastic
🎄Remove the dough from the bowl and knead a little by hand (grease hands and countertop with a bit of sunflower oil or butter to make handling easier)
🎄Stretch the dough and add the chocolate chips. Knead until chips are incorporated
🎄Divide the dough into two balls and let rest covered for one hour in a warm place
🎄Place the dough in the panettone molds and let rest covered until doubled in size (approx. 1.5 hours) in a warm place
🎄Make two cross-shaped cuts on top with a sharp knife and brush with egg (I use one yolk with a tablespoon of milk)

🎄Bake at 165ºC for 30 min (top and bottom heat, no fan). Before removing, poke with a skewer to check if it comes out dry
🎄After 20 minutes of baking, I cover them with aluminum foil to avoid over-browning (not too dark, adjust to taste)

🎄Remove from oven and let cool suspended upside down (I used two skewers resting on wooden crates as pillars)
🎄When warm or cold, you can enjoy them!!!

Notes

💫To preserve them, cover well with cling film
💫If using panettone flavoring, be careful with the amount. It’s strong and you can overdo it! I used a teaspoon of vanilla extract, 3 drops of panettone flavoring, and a little lemon and orange zest
💫Eggs are size M
💫I always use Harimsa flour