Panettone with chocolate chips made completely at home, from the pre-dough to the aromatic mix. A traditional cake, typically associated with the Christmas season, tall and cylindrical in shape, with a golden crust and a soft, spongy interior. Making panettone requires a bit of time and patience; it is a long and laborious process that requires a double rise, but the final result certainly pays off. Today’s recipe is simple and accessible to everyone, ideal for anyone who wants to try this preparation. To store it, you can wrap it in clingfilm or place it in a tightly sealed food bag to keep it fresh. Below, let’s see together what you need to make this delicious panettone with chocolate chips:
Other homemade panettone recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 1 Day
- Cooking methods: Oven
- Seasonality: Christmas
Ingredients
- grated zest of one lemon
- grated zest of one orange
- 1 tsp wildflower honey
- 2 tsp vanilla extract
- 1 tsp rum
- 3/4 cup + 1 tbsp (about 100 g) cup strong flour (type: Manitoba)
- 3 tbsp + 1 tsp (50 ml) tbsp water
- tsp fresh baker's yeast
- the pre-dough
- 3 1/3 cups (about 400 g) cup strong flour (type: Manitoba)
- 3/4 cup + 1 tbsp (200 ml) cup water
- 3/4 cup (150 g) cup sugar
- 7 tbsp (about 3.5 oz / 100 g) tbsp butter (at room temperature)
- tsp fresh baker's yeast
- 4 egg yolks
- 1 whole egg
- 1 3/4 tsp (about 10 g) tsp salt
- 1 1/4 cup (about 7 oz / 200 g) cup dark chocolate chips
- the aromatic mix
Steps
Prepare the aromatic mix: combine the orange zest with the lemon zest, the honey, the vanilla and the rum. Cover with clingfilm and place in the fridge until ready to use (remember to remove it from the fridge at least 30 minutes before adding it to the dough).
Prepare the pre-dough. In a container, combine the flour, the water and the fresh baker’s yeast. Mix roughly, cover and let ferment at room temperature for 12–16 hours.
After this time, proceed with making the dough. In a large bowl, combine the pre-dough, the yeast dissolved in water and the sugar. Also add the flour and start kneading.
When the dough begins to take shape, add the 4 egg yolks and the whole egg. Work everything until you obtain an elastic dough.
Add the aromatic mix and the room-temperature butter, a little at a time, and continue kneading until completely absorbed.
Also incorporate the salt and finally the dark chocolate chips. Transfer the dough to a lightly oiled bowl, cover and let rise in a warm place for about 2–3 hours, or until it has doubled in volume.
Once risen, gently deflate the dough and divide it into two or more portions, depending on the size of the panettones you want.
Shape into smooth balls, trying to keep the surface smooth. Let them rest for 15–20 minutes.
Transfer the dough to the panettone mold (for 1 kg or smaller, depending on desired size). Let rise again for 2–3 hours, until the dough reaches about 3/4–1 1/4 inches from the edge.
Before baking, make a cross incision on the surface of the panettone with a sharp knife and place a knob of butter in the center.
Bake at 320°F and cook for about 50 minutes, or until the surface is golden. If, after half the cooking time, the surface darkens too much, cover it with a sheet of aluminum foil and continue baking.
Once baked, let it cool upside down, in a vertical position, inserting wooden skewers or the appropriate pins into the base.
The panettone with chocolate chips is ready to be enjoyed.
– Rising times may vary depending on room temperature; always check that the dough has doubled in volume.
– You can customize the panettone by adding dried or candied fruit, if you like.Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
