Panettone with chocolate
Welcome to a chocolate delight from the world of Italian pastries — panettone. This festive delicacy exceeds all expectations, immersing you in the world of tender texture and indescribable taste. Making panettone is a true art that requires patience and a love for baking. This dessert is a vivid example of how time and attention to detail can work wonders. Panettone is undoubtedly an exquisite dish that captivates with its lightness and delicacy. Once you treat yourself to this masterpiece, you will surely want to make it again and again!
- Replace chocolate drops with raisins, candied fruits, almonds, walnuts, or hazelnuts
- Add orange zest for an aromatic and interesting taste
- Serve with vanilla ice cream or mascarpone cream for extra enjoyment
- Let the panettone cool upside down before slicing to retain softness
- The dough should double during the 6-hour proofing - this is key to a light structure
- Use fresh yeast and warm milk for active fermentation
- The butter should be soft but not melted for even distribution in the dough
- The water should be warm, about 35-40 degrees Celsius, to activate the yeast
- You can use both chocolate drops and chopped dark chocolate
- The dough requires several kneading stages and long breaks for flavor development
- A special mold for panettone or kulich is essential for the proper shape of the finished dish
- Make cross cuts before baking for a traditional Italian look
Ingredients for the recipe
Ingredients
Lvivski Drizhdzhi Pressed Baker's Yeast 42g
10 g
Evian Non-Carbonated Mineral Water 1.5l
200 ml
Khutorok Premium Wheat Flour 1kg
400 g
Khutorok Sugar 800g
120 g
Yasensvit Molodylni Chicken Eggs С0 10pcs
2 pcs
Molokia Sweet Cream Butter 82% 180g
130 g
Smak Zhyttia Chocolate Drops Black with Maltitol 120g
200 g
Carmencita Vanilla Extract 150ml
1 tsp
Preparation steps
01
Preparation of the starter — Dissolve the fresh yeast in 60 ml of warm water, add 60 g of flour, and mix well. Cover with film. Time: 20 min. Guide: The starter should rise and become smoother.
02
First knead — In a bowl, sprinkle 220 g of flour, add 1 egg, 60 g of sugar, 100 ml of warm water, and the starter. Knead with a mixer until combined. Time: 15 min. Guide: All ingredients are mixed into a uniform mass.
03
Adding butter and first rise — Add 60 g of soft butter, continue kneading until you get a smooth dough. Cover with film. Time: 120 min. Guide: The dough has doubled in size, ready for the next stage.
04
Second knead — Add 120 g of flour, warm water, 60 g of sugar, 1 egg, and vanilla extract to the dough. Mix well. Time: 15 min. Guide: The dough is uniform, without lumps.
05
Adding butter and chocolate — Add 60 g of soft butter, knead. Then add 200 g of chocolate drops, continue kneading. Cover with film. Time: 30 min. Guide: Chocolate is evenly distributed in the dough, the dough has risen for 30 minutes.
06
Shaping and final proofing — Lightly sprinkle with flour, place into panettone mold. Cover and leave in a warm place. Time: 360 min. Guide: The dough has doubled, ready for baking.
07
Baking and Cooling — Make a shallow cross-shaped cut on top of the dough, optionally place a small piece of butter in the center, then bake in a preheated oven at 170–180°C for 40–50 minutes until deep golden brown. If the top browns too quickly, cover it loosely with foil. Cool the finished panettone, preferably hanging it upside down. Time: 50 min. Guide: Golden top, skewer comes out clean, crumb is airy and stringy, chocolate inside remains soft.
08
Tip: Panettone can be stored at room temperature for several days in an airtight container. Serve with your favorite drink - hot chocolate, coffee or tea. For a festive presentation, you can dust the top with powdered sugar.
Where to order ingredients
Select the required ingredients in one of the stores
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