The quick chocolate and peanut panettone is a lactose-free leavened dessert to make at home for Christmas. If you’re looking for an easy recipe that doesn’t require too much preparation time, this recipe is perfect for you!
For this recipe, I made a delicious lactose-free milk chocolate and peanut glaze. This panettone will surprise everyone with its irresistible taste!
For more ideas on how to make panettone at home, I recommend this collection: Quick Homemade Panettone – Easy Recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 1Piece
- Cooking methods: Oven
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1 cup lactose-free milk
- 3/8 cup sugar
- 0.42 oz fresh yeast
- 1 egg
- 1/3 cup sunflower seed oil
- 5 oz chocolate chips (lactose-free)
- 1 tsp salt
- to taste honey
- 7 oz milk chocolate (lactose-free)
- 2 tbsp hazelnut spread (lactose-free)
- 1 oz peanuts
Tools
- Mold
Steps
To make the quick chocolate and peanut panettone, dissolve the sugar and yeast in warm milk in a bowl or stand mixer.
Then gradually add half of the flour. Start kneading (with the hook attachment if using a stand mixer) and add the egg.
Add the remaining flour, a little at a time; then gradually incorporate the oil, and finally the salt. Work the dough until it becomes elastic and homogeneous, detaching from the sides of the bowl.
Transfer the dough to a lightly floured work surface and shape it by hand: round the dough by turning it in your hands to give it a regular spherical shape.
Place the dough in a lightly floured bowl and let it rise in the turned-off oven until it doubles in size.
Transfer the dough back to the work surface, roll it out with a rolling pin, and distribute the chocolate chips over it. Roll the dough into a cylinder, then roll it again to form a ball.
Place the panettone mold (1 kg) on the baking sheet. Put the dough into the panettone mold with the seam facing down. Brush the top of the panettone with honey.
Let it rise in the turned-off oven with the light on until it reaches about an inch from the edge.
Bake in a preheated oven at 347°F for about 20-30 minutes, or until fully cooked, performing the toothpick test. If the surface colors too much before the end of cooking, cover with aluminum foil.
Once cooked, let it cool completely in the turned-off oven with the door open.
Melt the chocolate in a bain-marie or microwave, then incorporate the hazelnut spread and mix with a spoon. Add the peanuts and mix to get a homogeneous mixture.
Pour the glaze over the top of the panettone. Let it rest for a few hours and then enjoy. Enjoy!
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