Chocolate panettone
Want to bring an Italian Christmas specialty to the table? Then you can't go wrong with this authentic panettone recipe. You'll notice that it is quite an elaborate process and it may require a few trials to get the doughs completely right. Yet the pleasure of making it and seeing all those happy faces when people enjoy your panettone are a bright perspective.
- Level:
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Medium
Second dough
Ingredients: Second dough
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500 gflour
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200 gCP
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25 gorange essential oil
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4vanilla bean
Preparation: Second dough
Add to the first dough and mix.
Ingredients: Second dough
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600 gcane sugar
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270 gegg yolks
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250 ghoney
Preparation: Second dough
Add and mix until the dough is smooth (± 20 minutes).
Ingredients: Second dough
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270 gegg yolks
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40 gsalt
Preparation: Second dough
Add and mix until fully absorbed.
Ingredients: Second dough
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900 gsoftened butter
Preparation: Second dough
Add and absorb.
Ingredients: Second dough
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270 gegg yolks
Preparation: Second dough
Add and mix thoroughly.
Ingredients: Second dough
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400 gcold water
Preparation: Second dough
Add.
Ingredients: Second dough
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1000 gcandied orange peel cubes
Preparation: Second dough
Pour on and incorporate.
Scale the dough (500-1000 or 1500 g) and roll into balls. Place inside paper moulds. Set the prover for 30-40 minutes at approximately 28°C. Let the cakes rise until three quarters of the moulds, then cut a cross on top. This process may take 6 to 8 hours, depending on the climate and the dough’s leavening power.
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