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Public Recipe
Public Recipe
  • With emulsifier
  • With more water
  • Panettone with chocolate chips
Panettone
Panettone
Panettone
Panettone
Panettone
Panettone
Panettone
Author:
  • Estevan Vedovelli
  • Estevan Vedovelli
Yield:
  • 3 Panettone of 390 Grams
  • 3 Panettone of 400 Grams
Times:
  • Panettone Essence
  • Prep time: 2 minutes; Rest time: 24 hours; Total time: 24 hours and 2 minutes
  • Sponge
  • Prep time: 2 minutes; Rest time: 45 minutes; Total time: 47 minutes
  • Pasta
  • Prep time: 34 minutes; Rest time: 4 hours and 50 minutes; Cook time: 40 minutes; Total time: 6 hours and 4 minutes
  • Panettone Essence
  • Prep time: 2 minutes; Rest time: 24 hours; Total time: 24 hours and 2 minutes
  • Sponge
  • Prep time: 2 minutes; Rest time: 45 minutes; Total time: 47 minutes
  • Pasta
  • Prep time: 34 minutes; Rest time: 7 hours and 35 minutes; Cook time: 40 minutes; Total time: 8 hours and 49 minutes

What to expect...

Taste:
  • Sweet and citrusy.
  • It needs a little more "Panettone" flavor. Increase the amount of orange/lemon peel.
Texture:
  • Tearable and slightly damp texture.
  • The dough dries out a little more easily than it could. Try reducing the amount of water a little.
  • However, the texture is very much like that of a Panettone: "tearable".
Ease:
Perfect for:
  • Breakfast, Dessert, Snack, Happy hour
Ingredients list
  • • Panettone Essence:
  • - 1 Tablespoon of Orange Peel Zests
  • - 1 Teaspoon of Lemon Peel Zests
  • - 1 Tablespoon of Vodka
  • - 1 Teaspoon of Vanilla Essence
  • • Sponge:
  • - 8 Grams of Dry Yeast
  • - 75 Grams of Water
  • - 100 Grams of Wheat Flour
  • • Pasta:
  • - 6 Grams of Salt
  • - 400 Grams of Wheat Flour
  • - 200 Grams of Egg Yolks
  • - 120 Grams of Sugar
  • - 25 Grams of Water
  • - 100 Grams of Margarine (Details: Unsalted)
  • - 180 Grams of Milk Chocolate Chips
  • - 15 Grams of Honey
  • • Panettone Essence:
  • - 1 Tablespoon of Orange Peel Zests
  • - 1 Teaspoon of Lemon Peel Zests
  • - 1 Teaspoon of Vanilla Essence
  • - 1 Tablespoon of Vodka
  • • Sponge:
  • - 100 Grams of Water
  • - 8 Grams of Dry Yeast
  • - 100 Grams of Wheat Flour
  • • Pasta:
  • - 400 Grams of Wheat Flour
  • - 50 Grams of Water
  • - 200 Grams of Egg Yolks
  • - 120 Grams of Sugar
  • - 6 Grams of Salt
  • - 100 Grams of Margarine (Details: Unsalted)
  • - 180 Grams of Milk Chocolate Chips
Preparation method
  • • Panettone Essence - Total time: 24 hours and 2 minutes
  • 1. At least a day in advance, mix all the ingredients in a small jar.
  • Orange Peel Zests (1 Tablespoon); Lemon Peel Zests (1 Teaspoon); Vodka (1 Tablespoon); Vanilla Essence (1 Teaspoon);
  • Prep time: 2 minutes; Rest time: 24 hours; Total time: 24 hours and 2 minutes
  • • Sponge - Total time: 47 minutes
  • 1. Mix the water and yeast;
  • Water (75 Grams); Dry Yeast (8 Grams);
  • Prep time: 1 minute; Total time: 1 minute
  • 2. Mix in the flour and leave to rise for about 45 minutes (until it has tripled in volume).
  • Wheat Flour (100 Grams);
  • Prep time: 1 minute; Rest time: 45 minutes; Total time: 46 minutes
  • Weight: 208 Grams
  • Temperature: 25 ºC
  • • Pasta - Total time: 6 hours and 4 minutes
  • 1. Immediately after leaving the sponge to rise, mix (by hand, mixer or bread machine) the ingredients for the dough and the essence of Panettone, except for the margarine and chocolate, until you have a uniform dough;
  • Wheat Flour (400 Grams); Egg Yolks (200 Grams); Sugar (120 Grams); Salt (6 Grams); Water (25 Grams); Honey (15 Grams);
  • Prep time: 10 minutes; Rest time: 35 minutes; Total time: 45 minutes
  • 2. Add the sponge and knead the dough well;
  • Prep time: 5 minutes; Total time: 5 minutes
  • 3. Add the margarine and emulsifier and knead again;
  • Margarine (90 Grams);
  • Prep time: 10 minutes; Total time: 10 minutes
  • 4. Incorporate the chocolate into the dough, carefully so that it doesn't dissolve in the dough. Cover and leave to rise until it has increased in size by 50%;
  • Milk Chocolate Chips (180 Grams);
  • Prep time: 3 minutes; Rest time: 45 minutes; Total time: 48 minutes
  • Weight: 1.21 Kilograms
  • Temperature: 25 ºC
  • 5. Gently divide into three equal parts and place each part in a 500-gram panettone mold. Cover and let the dough rise until it is about 2 cm from the edge of the pan;
  • Prep time: 3 minutes; Rest time: 1 hour and 30 minutes; Total time: 1 hour and 33 minutes
  • Weight: 400 Grams
  • Temperature: 25 ºC
  • 6. Preheat the oven to 180ºC. Make a small cross on top of the panettone and add a little margarine to each one;
  • Margarine (10 Grams);
  • Prep time: 3 minutes; Total time: 3 minutes
  • 7. Bake the panettone on the lowest heat setting, without convection, at 180ºC for approximately 40 minutes, until golden brown on top. Don't leave it for less time to avoid it becoming raw inside;
  • Cook time: 40 minutes; Total time: 40 minutes
  • Weight: 400 Grams
  • Temperature: 180 ºC
  • 8. Shortly after removing from the oven, poke a wooden toothpick through the bottom of each panettone and leave them upside down for a few hours until they have cooled completely;
  • Rest time: 2 hours; Total time: 2 hours
  • • Panettone Essence - Total time: 24 hours and 2 minutes
  • 1. A day in advance, mix all the ingredients in a small jar.
  • Orange Peel Zests (1 Tablespoon); Lemon Peel Zests (1 Teaspoon); Vodka (1 Tablespoon); Vanilla Essence (1 Teaspoon);
  • Prep time: 2 minutes; Rest time: 24 hours; Total time: 24 hours and 2 minutes
  • • Sponge - Total time: 47 minutes
  • 1. Mix the water and yeast;
  • Water (100 Grams); Dry Yeast (8 Grams);
  • Prep time: 1 minute; Total time: 1 minute
  • 2. Mix in the flour and leave to rise for about 45 minutes (until it has tripled in volume).
  • Wheat Flour (100 Grams);
  • Prep time: 1 minute; Rest time: 45 minutes; Total time: 46 minutes
  • Weight: 183 Grams
  • Temperature: 25 ºC
  • • Pasta - Total time: 8 hours and 49 minutes
  • 1. Immediately after leaving the sponge to rise, mix (by hand, mixer or bread machine) the dough ingredients, except the margarine and chocolate, until you have a uniform dough;
  • Wheat Flour (400 Grams); Water (50 Grams); Egg Yolks (200 Grams); Sugar (120 Grams); Salt (6 Grams);
  • Prep time: 10 minutes; Rest time: 35 minutes; Total time: 45 minutes
  • 2. Add the sponge and knead the dough well;
  • Prep time: 5 minutes; Total time: 5 minutes
  • 3. Add the margarine and knead again;
  • Margarine (90 Grams);
  • Prep time: 10 minutes; Total time: 10 minutes
  • 4. Incorporate the chocolate into the dough, carefully so that it doesn't dissolve in the dough. Cover and leave to rise until doubled in size;
  • Milk Chocolate Chips (180 Grams);
  • Prep time: 3 minutes; Rest time: 2 hours and 30 minutes; Total time: 2 hours and 33 minutes
  • Weight: 1.21 Kilograms
  • Temperature: 25 ºC
  • 5. Gently divide into three equal parts and place each part in a 500-gram panettone mold. Cover and let the dough rise until it is about 2 cm from the edge of the pan;
  • Prep time: 3 minutes; Rest time: 2 hours and 30 minutes; Total time: 2 hours and 33 minutes
  • Weight: 405 Grams
  • Temperature: 25 ºC
  • 6. Preheat the oven to 180ºC. Make a small cross on top of the panettone and add a little margarine to each one;
  • Margarine (10 Grams);
  • Prep time: 3 minutes; Total time: 3 minutes
  • 7. Bake the panettone on the lowest heat setting, without convection, at 180ºC for approximately 40 minutes, until golden brown on top;
  • Cook time: 40 minutes; Total time: 40 minutes
  • Weight: 400 Grams
  • Temperature: 180 ºC
  • 8. Shortly after removing from the oven, poke a wooden toothpick through the bottom of each panettone and leave them upside down for a few hours until they have cooled completely;
  • Rest time: 2 hours; Total time: 2 hours
General Notes:
  • When baking, place them on a baking sheet, as they may overgrow and run down one side.
  • When baking, place them on a baking sheet as they may drip with margarine, or they may overgrow and drip down one side.
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