A delicious panettone made with sourdough and enriched with dark chocolate chips, perfect for the holidays.
Start by preparing the aromatic emulsion by mixing honey, vanilla extract, rum, and grated orange and lemon zest.
In a bowl, combine the refreshed sourdough with 100 ml of water and 200 g of Manitoba flour. Mix well and let it rest for about 30 minutes.
Add to the first dough 65 g of sugar, 60 g of soft butter, 50 g of egg yolks, and a pinch of salt. Knead until you get a homogeneous mixture.
Form a ball with the dough and let it rise in a warm place for about 2 hours, until doubled in size.
Prepare the second dough by mixing 50 g of Manitoba flour, 60 g of sugar, 80 g of egg yolks, 115 g of soft butter, a teaspoon of barley malt, and 3 g of salt in a bowl.
Combine the second dough with the first and work well until you get a smooth mixture. Incorporate the chocolate chips.
Form a loaf and place it in a panettone mold. Let it rise again for about 1 hour.
Preheat the oven to 180°C and bake for about 45 minutes, until the panettone is well browned and cooked.
Remove from the oven and let it cool upside down
Store in a cool, dry place; it is recommended to consume within a week of tasting to enjoy its freshness.
It is recommended to prepare the sourdough at least one day before making the dough. Ensure that the ingredients are at room temperature before use.
Italia, Campania
| Energy (kcal) | 386.11 |
| Carbohydrates (g) | 40.59 |
| of which Sugars (g) | 21.07 |
| Fat (g) | 22.34 |
| of which Saturates (g) | 12.22 |
| Protein (g) | 6.04 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.95 |
