Panettone - Seven Days of Christmas (Day 7)

Updated at: Fri, 12 Jan 2024 10:14:45 GMT

Step 1

Prepare the quick starter: To a bowl add the flour and yeast. Add (cold) milk, honey and mix, until a somewhat sticky dough is formed. Rest for 1 hour covered.

Step 2

Prepare 2 bowls before using the stand mixer: in one, add yeast, milk, honey and mix thoroughly. In the other, the eggs and zests and mix as well.

Step 3

In the stand mixer add the flour, sugar and the quick starter (which has rested by now). Start mixing on 1 (lowest) and slowly add in the milk bowl and half of the egg/zest bowl, as well as the orange essence and vanilla sugar. Once the dough has come together well, add the rest of the eggs and keep going (this whole process takes about 20 minutes of mixing)

Step 4

Once the gluten has formed (the dough passes the "window pane test" - meaning you can tense the dough between your fingers and almost see through it without ripping it), add the butter into cubes into the stand mixer and mix on higher speed until fully incorporated. Let the dough rest for another hour.

Step 5

On a clean counter, drop the dough and spread it out to about 20cm x 20cm. Add the chocolate chips and fold the dough on itself until incorporated fully. Make the dough into a ball and place in a bowl (covered) to rise for 30 minutes. Repeat this procedure (fold and let rise) at least 3 times (1 and ½ hours resting total) and finally place in a mould and let rise for 3 hours.

Step 6

Score the top of the panettone (optionally) and add a tsp of butter on top. Cook at 140C for 35/45 minutes (depending on your oven). Once finished, add two metal skewers in the bottom and let the panettone cool down upside down for a whole night.

2 liked

0 disliked

Special occasion

Sweet

Delicious

Moist

One-dish