Preparation of chocolate chip panettone

• 8 AM prepare the biga and the aromatic mix

  In a small bowl dissolve the brewer’s yeast with water at room temperature, add the flour and knead until you get a homogeneous ball. Cover the bowl with plastic wrap and let rise for about an hour. Meanwhile, in a small bowl, mix the grated zest of one lemon and one orange, the seeds from a vanilla bean, and a teaspoon of vanilla extract (I used my homemade extract). Mix well, seal with plastic wrap and store in the fridge to macerate.

• 9 AM first dough

  In a bowl, place one whole egg and 4 yolks, the total weight must be 4.2 oz. Beat them with a fork and divide into two small bowls of about 2 oz each. Use one immediately, cover the other with plastic wrap and store in the fridge.

  Melt the butter and let it cool to room temperature until you add it to the dough

  In the bowl of the stand mixer, break the ready starter, add sugar and milk, and start the mixer on low speed with the paddle to dissolve the yeast well. Then add the malt, flour, and continue kneading for about 4 minutes until the dough detaches from the sides and is homogeneous.

  Continue mixing on low speed and incorporate the beaten egg bowl. Work on low speed for about 10 minutes, then switch to high speed for 5 minutes until the dough begins to form strands, detaching from the sides and becoming well-bound. Then switch from the paddle to the hook and continue kneading at low speed until homogeneous.

  Add the melted and cooled butter, continue kneading until it is well integrated into the dough. Turn off the mixer, cover the bowl with a clean towel and let it rise inside the oven with the light on until it triples in volume. It will take about 2/3 hours

• 1 PM second dough

  Melt the butter and let it cool to room temperature. Take the bowl of the stand mixer where the first dough has risen well. Add the bowl of beaten yolks from the fridge, sugar, salt, flour, the aromatic mix, and start the mixer with the hook on low speed for 10 minutes. Then increase to high speed for about 4 minutes until the dough detaches from the sides.

  If not, turn off the mixer, let the dough rest and it will detach on its own😉

  Start the mixer on low speed and incorporate the cooled butter, let it absorb well, then transfer the dough onto a work surface. With the help of a metal scraper, start folding it over itself until it becomes a homogeneous and strong dough.

  Cover it with the towel and let it rest for 15 minutes.

  After this short rest, put it back in the mixer and add the chocolate chips cold from the fridge, knead on low speed until the chocolate chips are well mixed into the dough. Transfer it again onto the work surface, fold the dough over itself 5/6 times to form a ball and let it rest for about 45 minutes covered with the towel.

• 3 PM shaping

  Take a piece of butter, spread it on the work surface and also on your hands. Uncover the dough and start shaping it.

  Roll it between your hands and on the work surface to give it the classic round shape, so it rises perfectly during proofing.

  Then place it in the panettone mold and let it rise for about 3 hours until it reaches the edge of the mold.

• 6 PM baking

  Once the final rise is achieved, use a knife or blade to score an X on the surface, place a piece of butter in the center to keep the top soft during baking.

  Now I can bake the chocolate chip panettone at 338°F in static mode. I place it on the rack with a baking tray underneath to prevent it from burning at the bottom; also, during baking, I cover it with aluminum foil to prevent it from browning too much.

  After 20 minutes, check with a thermometer that the internal temperature is 201°F to ensure it’s cooked.

  Take it out of the oven and pierce it with two knitting needles or panettone needles, turn it upside down inside a large pot, and cover it with a towel. Leave it to cool overnight. In the morning, remove the needles and cut a nice slice of my chocolate chip panettone, after all, I’ve earned it!😁 .

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