Hey pixels!! Welcome to our first sweet Blogmas recipe! This has been my first time making a home made Panettone, but it’s a kind of sweet bread, and now I’m a big fan of making my own bread.
I love this Italian sweet, but I always buy the version with dark chocolate chips instead of the classic one with raisins. Oh, raisins, I just can’t stand them, I’m sorry but nope.
If you prefer raisins, change the 150g of dark chocolate chips for 100g raisins. I always prefer the chocolate version of everything, but this is a personal preference, I know.
We ate this amazing beauty yesterday, during our Sunday brunch. I should say that I ate the leftovers later, while watching Harry Potter and the deathly hallows part 2. I needed some chocolate while crying (always)….
Are you enjoying Blogmas? More posts are coming. More food, decoration, music, DIY… Do you have any suggestion? Feel free to leave a comment.
- 4 tablespoons warm milk
- 14 g dried yeast
- 100g sugar
- 250g butter, at room temperature
- 5 large eggs, beaten
- 2 teaspoons vanilla extract
- grated zest of 1 lemon
- grated zest of 1 orange
- 500g flour, plus extra for dusting
- a pinch of salt
- 150g dark chocolate chips
- butter for greasing
- a large panettone pan
Grease a Panettone pan with softened butter
Place the warm milk in a bowl and add the yeast and 1 teaspoon of sugar, mix well and leave for a few minutes.
Put the remaining sugar in a large bowl and beat together with the butter and vanilla extract, until light and creamy. Add lemon and orange zest and mix.
Add the eggs a little at a time until all are well incorporated.
If the mixture starts to curdle, add a tablespoon of the flour and beat this in with the eggs.
Place the flour in a large bowl and mix with a pinch of salt and make a well. Add the yeast mixture then the butter and egg mixture, folding in with a large spoon to make a soft dough.
Knead for 5′ in the bowl until the mixture starts to come together and is pretty sticky.
Put the dough onto a floured surface and knead for a further 8-10′, until everything has come together and you get a soft, stretchy dough. Add a light sprinkling of flour to the surface and your hands as you go to stop the mixture sticking.
Place in a lightly greased bowl and cover with plastic wrap; keep in a warm place for about two hours or until doubled in size.
When the dough is risen, tip it out onto a lightly floured surface and knead for about 3-5′. Gradually knead in the dark chocolate chips. Shape the dough into a ball and pop into the prepared Panettone pan.
Cover lightly with plastic wrap and leave to rise for another hour until it has risen to the top of the pan or paper.
Preheat the oven to 180ºC.
Bake for about 40-50′, or until golden and risen. A skewer should come out clean.
Leave to cool in the pan before turning out onto a cooling rack.
Do you like panettone, my happy pixels? Chocolate chips or raisins? Are you going to make one? Please, let me know in the comments below.