Tis the season to get baking fa-la-la-la-la-la-la-la …. OK, enough of the Christmas songs already and let’s get down to some serious Christmas baking. I think the Panettone has to be one…
of the favorite breads for the holiday season. It is said, that the Panettone originated in Milan as early as the 15th century or perhaps earlier, but, no one really knows for sure.
What we do know is that Panettones are sweet, cake like, tall, very popular during Christmas and New years and delicious. Traditionally, Panettones are filled with dried fruits and nuts. In recent years chocolate chips have become a very popular filling. For me, I love Panettones with fruit soaked in rum, chocolate chips, raisins, or lemon filled. I could care less which one it is because, no matter how it comes, you know it is going to be mouthwatering good.
Sadly, I had to make a decision on which kind of Panettone I wanted to make for this blog. So, I decided to make a chocolate chip Panettone, mostly because my kids asked me to. Please remember though you can substitute chocolate chips for any filling you would like to use. This Panettone recipe is not that difficult to make, however it is a little time consuming but, well worth the time.
This bread is positively exquisite and makes a dramatic presentation when wrapped with holiday paper and presented as a gift to a dear friend, family member or a co-worker. Hope you will give it a try.
- NIGHT BEFORE:
- 1¼ cups bread flour
- ¾ cup lukewarm water
- ¼ teaspoon Instant yeast
- DAY OF:
- ½ cup butter (soft)
- ¼ cup sugar
- 1 large egg
- 2 egg yokes
- 1 tablespoon vanilla
- ¾ cup buttermilk (room temp)
- 3 - 3½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 2 cups chocolate chips
- The night before you make your panettone combine in a bowl 1¼ cups of flour, ¾ cup water and ¼ teaspoon of instant yeast. Beat together with a wood spoon, cover with plastic wrap and set aside for 15-20 hours in a cool dry area. The next day prep all your ingredients.
- In a large bowl add your butter and sugar. Beat together with a wooden spoon till smooth.
- Add in egg and egg yolks, beat till smooth. Add in night before mixture and beat till smooth.
- Add in vanilla and buttermilk. Mix well
- Add in about 2 cups of flour and the salt, mix together till well combined.
- Add in instant yeast and mix. Allow to rest uncovered for 20 minutes.
- Add about a ½ a cup of flour on a flat surface. Pour out the dough mixture onto the flour.
- Add ¼ of a cup of flour on top of the dough. Start to knead the dough.
- Slowly add flour as needed. Knead the dough for about 8-10 minutes. You want the dough to be on the sticky side.
- After kneading the dough take a little piece of dough and stretch it out to create a thin membrane. This will help tell you if you kneaded the dough enough. Place some of the chocolate chips on to the dough and knead in.
- Continue to add in the chocolate chips till you have no more left.
- Shape into a large ball. Add a little oil into a large bowl.
- Place the panettone dough into the bowl and turn to lightly coat all sides of the dough with oil. Cover with plastic wrap and allow to rise for 2 hours in a cool dry area.
- Prep your containers. I'm using a 1½ qt. round casserole dish and a 6 cup Molten lava tin. You can use the Panettone paper pans or for individual mini panettones you can use 3-4 inch ramekins.
- You can also use muffin tins. Spray the containers with oil spray this will help to hold the parchment paper to the sides. Cut parchment paper to fit the bottom and the sides of the containers.
- Pour out the dough and cut in half.
- If you are making mini panettones cut half the dough into 6 equal pieces, shape into small round balls and place into prepared muffin tins. Repeat other half. If you are making 2 large panettones shape into two large balls and place into prepared casserole dishes.
- Cover with plastic wrap and allow to rise for 1½ to 2 hours. Bake in a 325F oven for about 50-55 minutes for the large panettones and 20 -25 minutes for the mini panettones. I would suggest you use a heat thermometer to check the temperature of these loaves, it's the easiest way to check the doneness of the bread. You want the temp. to be between 180 - 185F when placed into the center of the loaf. Remove from the pans and cool on a wire rack.