Panettone

 Tis the season to get baking fa-la-la-la-la-la-la-la …. OK,  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 Holidays 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.

Panettone Recipe

Ingredients

the night before:

• 1 1/4 cups all purpose flour
• 3/4 cup lukewarm water
• 1/4 teaspoon instant yeast
• Day of:
• 3/4 cup soft butter
• 1/4 cup sugar
• 1 egg
• 2 egg yolks
• 1 tablespoon vanilla
• 3/4 cup buttermilk (room temp.)
• 3 - 3 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 2 cups chocolate chips

Method

1. Night before combine 1 1/4 cups of flour, 3/4 cup water and 1/4 tsp instant yeast. Mix with wood spoon, cover with plastic wrap and set aside for 15-20 hours in a cool dry area. 
2. Next day in a large bowl beat together butter and sugar till smooth. Add in egg and egg yolks and beat till smooth. Add in night before mixture and beat till smooth. 
3. Add in vanilla and buttermilk, mix well. Add 2 cups of flour and the salt, mix till well combined. Mix in instant yeast. Allow to rest uncovered for 20 min.. 
4. Add 1/2 a cup of flour on a flat surface. Pour out dough mixture onto the flour. Add 1/4 cup of flour on top of dough, knead for 8-10 min. Slowly adding flour as needed. You want the dough to be on the sticky side. Knead in some chocolate chips. Continue to add in chocolate chips till none remain. 
5. Place dough into a lightly oiled bowl and turn to coat all sides. Cover with plastic wrap, rise for 2 hours in a cool dry area. Using two 1 1/2 qt. round casserole dishes or two 6 cup Molten lava tins. (You can use Panettone paper pans or for individual mini panettones use 3-4 inch ramekins) Spray the containers with oil spray to help hold parchment paper to sides. 
6. Cut paper to fit bottom and sides (sides should be twice as high as container). If you are making mini panettones cut 12 equal pieces, for large panettones make two equal pieces, shape into balls and place into prepared containers. 
7. Cover with plastic wrap and allow to rise for 1 1/2 to 2 hours. 
8. Bake at 325 F about 50-55 min. for large panettones and 20 -25 min. for mini panettones or till centers read between 180 - 185F. Remove from the pans and cool on a wire rack.