chocolate panettone italian recipe

The distinctive look of traditional panettone is a symbol of the Christmas season for all Italians. Take care and have a great weekend. "It's easy to personalize with your own choice of dried fruit, and looks lovely with a sprinkling of pearl sugar on top. It is light, airy, fragrant, slightly sweet, and perfect. The whole family raved about how good it was. No I dont think so. Your email address will not be published. In grams, there is quite a bit of difference. Keep it covered up at room temperature for up to 5 days or in the refrigerator for up to 7 days. In a small bowl, mix the cranberries and the rum. Place a few slices on a baking sheet and warm in the oven. Just before its completely risen, remove the dough from the oven (if thats where you placed it to rise) and preheat the oven to 350F. The dough will be sticky! Add the fruit mixture and knead until fully incorporated. Knead in the chocolate chunks and the drained candied orange on low speed for about 2 minutes or until fully incorporated. Hi Julia, you mean a cake pan? Make the starter by mixing 3/4 cup of all-purpose flour, 1/3 cup water, and 1/8 teaspoon yeast in a medium-sized bowl. Panettone is the preferred dessert for the end of the festive dinner, and is also consumed by many for breakfast, soaked in a cappuccino, in a caffe latte or even eaten for a snack in the afternoon. Thank you! You can choose whether to freeze them whole or in slices by placing them in bags suitable for freezing: the latter option is certainly more practical, because it will allow you to defrost only the desired quantity, without waste. Tag @cucinabyelena on Instagram when you make the recipe! Ill post a picture on Instagram to brag. "This is a great and easy panettone recipe," says community member Toni Baloney. Roll the dough up tightly into a log shape. Its located right beside Ingredients. Beat in the hazelnuts and chocolate until evenly distributed. Let the dough rest for 10-15 minutes and repeat the folding process 2 more times with these exact directions of stretching and folding. Can you use a spring form cake pan for this? Slice the panettone into thin wedges and arrange half in the dish, overlapping. Enjoy. Add the butter to the dough, small bits at a time, mixing after each addition. Bake the cake in a preheated 375F oven for 10 minutes; then reduce the heat to 350F and bake for about 40 minutes, tenting with aluminum foil if the top of the panettone appears to be browning too fast. ). How would you like to have sweet Christmas bread as your birthday cake? Add the starter and flour, attach the dough hook and mix on low speed until it comes together and starts pulling away from the bowl slightly. Cover the bowl with plastic and let rest at room temperature until doubled in bulk, about 4 hours. Rotate the pan once mid way through cooking. 14 tablespoons unsalted butter, cubed and softened, 1/2 cup plus 1 tablespoon bread flour, plus more for dusting, 2 tablespoons plus 1 teaspoon granulated sugar, 3 tablespoons unsalted butter, cubed and softened, 1 cup roasted and skinned hazelnuts, chopped (see Note), Two 6-inch paper panettone molds (see Note), 1 large egg beaten with 1 tablespoon water to make an egg wash. Serve with Authentic Thick Italian Hot Chocolate or The Best Homemade Chocolate Syrup Recipe. Panettone can be whatever youd like it to be. Finally, add in the chocolate chips and mix until just combined. Lightly beat remaining egg. He developed this recipe for home cooks, so you can make it yourself. You can certainly slice it up and treat it like bread with butter spread on it, or enjoy it as an after-meal dessert. All Rights Reserved. I would love for you to tag me on Instagram@cucinabyelena so I can see your delicious Italian recipes. Plus, the amaretto and almond glaze on top is delightfully crackly and sweet. Enjoy at room temp or toasted. Prepare Mix-Ins: In a small bowl, combine the honey, vanilla extract, orange peel, and lemon + orange zest. Enjoy! Add the honey, candied orange, and zest mixture to the beaten eggs and stir until combined. Ice the panettone with a thin layer of Amaretto mass, then sprinkle with cocoa nibs Callebaut NIBS-S502 (1/3) and sugar nibs (2/3). Thanks, Paul! Here is a quick video on how to fold the panettone dough. Then, let it rest upside down to cool completely. If you prefer not to bake with paper bags, you can use 8-inch cake pans instead. This one . Roll the dough up tightly folding the ends inwards. In the bowl of a stand mixer, proof the 2 1/4 teaspoons of yeast with the 1/4 cup of warm (115 degrees F) water and about 1 tablespoon of the 1/2 cup of sugar for about 5-10 minutes until frothy on top. (The dough should be very soft and supple.) Place the dough on a work surface. When finished baking, the Panettone bread or cake should be a deep brown color. A grand take on the traditional Italian Christmas cake, this classic panettone is made with natural yeast that takes at least 30 hours to rise, then filled with a generous helping of candied fruit and raisins. Slice panettone into thick 1-inch slices. Mix and knead for 10min, or until the dough is smooth and elastic. I took this on as a challengeand I won!! Where are they? At this point you want to proof the bread and my little secret is to place it in an unused oven with the oven light on. I'd have a hard time saving any . Cover and let rise overnight on the counter. https://chfstps.co/3qFOg9XTraditional panettone takes days to bakemade with a wild yeast starter, the dough is built over time and left to ferment and rise . To Prepare the Fruit Mixture: Place the raisins, candied lemon peel, candied orange peel, lemon and orange zest in a small bowl and pour 1/4 cup of hot water over them. I even had a few questions that Elena was so quick in responding to (so appreciative of)! While the bread is baking prepare a way to hang it upside down to cool. Brush the dough gently with the egg wash over the entire surface. If using a bowl be sure its deep enough that the top of the bread isnt touching the bottom of the bowl. On low speed, gradually add the remaining 1 1/2 cups of flour until incorporated. Reserve. Cover, and allow to rise for 1 to 1 1/2 hours. Italian panettone is halfway between a delicious cake and an oversized loaf of sweet, yeast bread. Oil the top of the dough, cover with plastic wrap and allow to rise 3 to 4 hours or until tripled in size. Place the dough in a container inside the prover at a temperature of 26-28C for 10-12 hours or until it has tripled in volume. "This was the first time I'd ever made bread, and I found it really easy to do!". Remove the panettone from the oven and cool completely. When incorporated, mix on medium-high speed for 3 minutes. Remove the panettone from the oven and immediately stick two wooden skewers through the bottom of it and hang it upside down inside of a large, deep pot or somewhere where it can hang as it cools. Knead the mixture for 5 minutes, regularly scraping down the sides. You will want to devour this buttery bread for every special occasion! But even a highly trained and experienced baker like Wade struggled to get it just right so much so that it took an impromptu visit from yet another chef, the renowned Italian pizzaiolo Gabriele Bonci, to tell Wade he was doing it all wrong. Your email address will not be published. Add the soaked fruit, white chocolate and pistachios and mix briefly to combine. In a small bowl, lightly whisk the remaining 2 eggs (100 g). This traditional panettone recipe comes straight from Italy! Scrape the dough down, cover the bowl loosely with plastic wrap. Attach the dough hook attachment. Then continue with the rest of the steps. I have never tried panettone before, always have been wanted to but those we find everywhere during holiday season, not really.only one I wanted to try was very pricy, I decided to make my own. The starter will help add volume and flavor plus makes the finished bread stay fresher a little longer. Add a part of the egg yolks 4 and stir some . Turn the mixer to medium speed and knead for 10-15 minutes or until smooth and elastic. Attach the dough hook and beat on low speed until the dough is smooth and elastic, about 5 minutes. I enjoy store bought panettone so have eaten different textures. My house is on the cool side so I also let dough rise in a warmish oven. Repeat with the remaining panettone, amaretto and chocolate. 4 cups ( 512 g) unbleached all-purpose flour 2 teaspoons kosher salt cup ( 55 g) sugar 2 teaspoons instant yeast 1 cups 2 percent or whole milk cup boiling water 5 tablespoons unsalted butter, melted 1 teaspoon vanilla extract Softened unsalted butter, for greasing Panettone is the most iconic Italian Christmas cake (or bread). It's easy to make and you'll be SO glad you did! Preheat the oven to 375 degrees. Cup your hands around the dough to round the ball. Then put the dough in the mold on top of the skewers before baking. Dough Part 2 (photo of dough after rise): After the dough rises for 1 hr, add the rest of the flour and mix to combine. This will prevent the top of the panettone from collapsing in on itself. If the top browns too quickly, cover with aluminum foil. An Italian Easter has many of the same symbols that you might recognize: Eggs are everywhere, tucked into savory torta pasqualina or sweet pane di Pasqua. Christmas in Italy begins earlier, usually early November when Panettone and Pandora are easily found in grocery stores. Later to become Panettone! Thank you so much! Don't forget to leave a STAR RATING and REVIEW on this post. In a large bowl, mix the eggs and sugar . Put the dough into a prepared 4 tall by 8 cake pan or use a panettone liner and let rise for more 30 minutes. Good morning! So thrilled you loved it! The icing sugar, vanilla, and rum extracts give it plenty of sugary sweetness. I did have trouble with the dough rising so I put it in a warm oven and it rose beautifully! Switch to the dough hook and, with the mixer on low speed, gradually add the butter 1 tablespoon at a time until incorporated and the dough is smooth and shiny, about 5 minutes. Links to key ingredients and equipment used to make my Gluten Free Chocolate Chip Panettone Glutinous Rice Flour (aka Mochiko; Asian or sticky rice flour) Whole Psyllium Husks (be sure to grind in the blender at home) Dried Active Yeast (NOT instant yeast) Glycerine A food thermometer Hand Mixer or Stand Mixer It begins with the rising and refreshing of the sourdough at its base, kneading and temperature checks that can last more than a day. ), , at room temperature (do NOT use cold milk), , at room temperature (do NOT use cold eggs), , at room temperature (do NOT use cold butter). You can vary the filling if you don't like candied fruit or raisins. However, the orange and lemon zests, raisins, and candied lemon and orange peels add a tangy tartness that's hard to resist. Store-bought panettone is okay, but homemade is so much better! It is as close to the kind you will get in Italy. This detailed post with step-by-step photos makes this panettone recipe achievable. Bake for 30 minutes, then reduce heat to 325F/160C and continue to bake until a long, thin skewer comes out clean (about another half an hour). Place inside paper moulds. Your email address will not be published. In other recipes Ive seen for Pannetonne, the instructions say to hang the bread upside down to prevent the bread from falling. Semi-sweet chocolate I tried a bittersweet chocolate and found it not sweet enough for us. Hi Nancy, yes it is baked right in the paper pan, if you dont have one that a tall metal pan will work also. I use the bowl from my stand mixer. Cover the pan and let the dough rise until it just crests over the rim of the pan. The mixture should be totally smooth and elastic but not overly sticky. Get on with the dough-starter, by dissolving the yeast in the milk, add a bit of sugar, and stir in the flour. If youre looking to take your Christmas holiday to the next level than this classic Italian Panettone Recipe is the perfect light, fluffy delicious recipe to get you there! Just wondering a weight measurement for the yeast required please. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if its cool in your kitchen. Turn the panettone upside down into the prepared place to let cool for at least 2 hours. Meanwhile, beat the egg yolks, salt, and sugar in a medium bowl until fluffy and creamy, about 5 minutes. Molds are 6.75-Inches W x 4.25-Inches H. The salt is whisked into the measured flour on Day 2 step #2. Let the dough rest for 10-15 minutes and repeat the folding process 2 more times with these exact directions of stretching and folding. I have used all-purpose flour and bread flour, with minimal difference. Thank you! Instructions. Gently deflate the dough. Thanks again. My neighbor said her 2 pieces were wonderful. In contrast, pandoro is a simple and rich cake made with butter and eggs, with its distinctive star shape. Add and mix until the dough is smooth ( 20 minutes). *Plump raisins up by sitting them in boiling water for 5 minutes, then drain. Almost tripled in size again. Reduce the heat to 375F and bake for another 10 minutes. For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or Using a serrated knife, remove the top from the panettone. Welcome to my cucina (kitchen). In a small/medium bowl mix together almond flour, cornstarch, sugar and egg white. After the butter is incorporated, add the raisins (remove excess water, if any). Place it back in the large bowl and cover with oiled plastic wrap. Do you think it would be ok to use a slightly smaller paper mold? Best is to check the internal temperature, which should be around 95 degrees (Celsius, 203 Fahrenheit). The dough rising process is long, patience is key. Move to a greased baking sheet or countertop (do not add extra flour use greased hands to work with dough). I used my own sourdough starter (thank you for that info) and already had triple sec-soaked dried fruit so cut down on two steps but it does take ALL DAY to get it done! We may earn a commission if you purchase through a link on our site. Move the dough to a clean and greased bowl. Add your sugar, baking soda, salt and cream of tartar and continue mixing. Every Italian bakery is packed with this sweet bread recipe during the holiday season. If the dough is too wet add a little extra flour. Recommended: For best accuracy and to prevent under or over-baking use an. 6 Old-Fashioned Stollen Recipes to Enjoy This Christmas, 6 Irresistible Sweet Potato Cakes That Stand Out on Any Dessert Table, 12 Favorite Ways to Get Your Holiday Gingerbread Fix, Our Top 20 Most Cherished Christmas Cookies, The 6 Best Cheese Graters, According to Our Tests, 15 Vintage Christmas Candy Recipes to Make This Holiday Season, 14 Coffee Cakes for Easy Holiday Get-Togethers. Try these: Italian Chocolate Pastry Cream (Crema Pasticcera), Italian Pastry Cream (Crema Pasticcera), or Best Italian Pistachio Cream. Dough Part 1 and 1st rise: in a stand mixer with a dough hook, combine the dough starter (biga), half of the flour, and all of the water and yeast. 1 panettone mold or one 8-inch 20 cm round pan, lined with baking paper (see notes). Once dough has risen, bake in preheated oven for 45 minutes. I adjusted the recipe for Sourdough at 115 grams. Its so light yet has great structure. Stir, cover and let soak for at least 2 hours or overnight. so easy compared to my old recipe and every bit as delicious. **VERY STRONGLY RECOMMENDED (using homemade makes ALL the difference in flavor! You can choose whether to freeze them whole or in slices by placing them in freezer safe bags, it can be frozen for up to 3 months. Whisk the salt into the flour and set aside. When the rise is complete, brush the top with egg wash. Make cross cuts on the panettone with a sharp knife, and put a small pat of butter in the center of the cake. Drizzle with half the amaretto, then scatter over half the chopped chocolate. Mix everything in a mixer. Also, just be sure to look at it and smell it to ensure its freshness. All Rights Reserved. 25 Comments. You don't have to be an advanced baker to make a delicious panettone in fact, this recipe is a great option for a beginner. Once baked carefully slide two skewers through each side of the bottom of the bread. I hope you will enjoy this recipe for years to come. First, add the mascarpone to a bowl and add the liqueur and powdered sugar (photos 1 & 2). Im mystified - I cant find the quantities for the ingredients. Now he gifts and sells the loaves every Christmas, making every single one himself. This panettone recipe was the easiest, and by far the most delicious one that I have made so far. Once the panettone is risen, if you'd like a glossy top brush the top of the panettone with some egg wash (a lightly beaten egg). The dough was very wet. Cut the pandoro cake four times to create five sections (see photos 8 . While Italians make and eat all kinds of regional Christmas desserts, panettone is the one treat that will be found in nearly every home throughout the holiday season. With cakes and other baking, its always better to use room temperature ingredients. Slice panettone into thick or thin wedges; that's the traditional Italian way. If you have Italian lineage, it's likely a holiday staple in your household. Add the salt and beat for 2 minutes. I loved it. Hanging it upside down for a few hours prevents the panettone from caving. Copyright 2023, An Italian in my Kitchen. The bread machine handles the kneading and baking, and the taste is impressive enough to charm old-school Italians. 22-25 minutes). This 35.25 oz cake is made with a specially selected 45 year old live 100% sourdough yeast and is filled with candied fruit. What Our Experts Say. Enjoy it time and time again. Thank you. On low speed, gradually add about 2 1/2 cups of flour. Add the egg yolks and milk. We call itItalian Christmas breadsince it is traditionally baked during the holiday season and shared with friends and family. Italian Panettone. Place the dough in a large oiled bowl. Hello! I was looking for a recipe like this one for a long time and gosh I made this panettone on Sunday and it was success! It is instantly recognizable for its beautifully tall dome shape. cup warm water (100 to 110) 3 cups all-purpose flour, divided. This looks amazing. When the panettone comes out of the oven it will cave in on itself unless you prevent it. Brush the top of the bread with the egg white and sprinkle on the 1 tablespoon of sugar and bake at 350 for 60 to 70 minutes or until browned on top and the inside is cooked. I would keep mixing it until a unified dough forms and then add the butter. You do not have to cool it upside down. This classic recipe is adapted from my great nonna Pierina's. Mix with the dough hook for a couple of minutes at a medium speed, then add the natural yeast 3 and stir for another 5-6 minutes, until smooth. If you have never made a yeast dough before, this is the most delicious thing to start with. Flavor-wise, there's a lot going on (Cointreau! Hi! A kitchen boy (young cook), called Toni, came up with a rich brioche bread filled with raisins and candied fruit. It is super moist, fluffy and so flavorful.