Chocolate Chip Panettone - Italian Christmas Bread
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Posted By Savita
Sharing today, moist, festive and ready for gifting - a Chocolate Chip Panettone. This Italian cake is cross between a moist decadent rich cake and light and fluffy yeast bread. Oh, and I baked mini version of Chocolate chip panettones to make'em perfect - Holiday Gifts from the Kitchen. Oh, and also sharing a little secret to bake an extra moist batch, every time! Read on to unfold!
Also, cakes stay good for 10-12 days. You prepare them well in advance. Bonus? Panettone taste even better as it ages! Perfect for gifting! Indeed!
Today is start of official Christmas month! Yesterday, I saw so many people carrying Christmas Trees homes tied to back of their cars. Really, happy to see everyone in full holiday mood!
Christmas has always been a great time of year for my family. My younger brother was born on Christmas Day and when he was young, I used to take him to Church every Christmas. Being a kid, he was always very happy to see decorated church and all hustle bustle as if it is for his birthday. :-) So party foods, sweets and appetizers and a...
- 4 Cup All-Purpose Flour (plus few tablespoon extra if dough is too wet and for dusting board)
- 1/2 Cup Chocolate Chips (60 or 70% dark chocolate chips)
- 1/2 Cup Dried Candy Fruit (red and green candy cherries, small chopped)
- 1/4 tsp Vanilla Extract (1/2 vanilla bean, scrapped)
- 1/2 tsp Lemon Oil (or lemon essence, or zest of 1 lemon)
- 1.5 tsp Active Dry Yeast
- 3 Egg(s) (large, at room temperature )
- 1 Cup Water (lukewarm)
- 3/4 Cup Unsalted Butter (at room temperature, about 12 tablespoon, plus extra for brushing on loaves)
- 1/2 tsp Salt
- 1/2 Cup Sugar
Penntone Christmas Bread
In a stand mix bowl, add lukewarm 1 cup water with 1 tablespoon sugar. Sprinkle yeast on top and let it bloom for 10 minutes.
Additional Notes:If yeast doesn't bloom. Discard and start over again.
- 2. To the yeast and water, all flour, salt, sugar, vanilla bean, and lemon essence. Using paddle attachment, mix until resembles bread crumbs.
- 3. Add room temperature eggs.
- 4. Mix until fully combined (1 minutes with paddle attachment) Now add room temperature butter in two batches, mix after each addition until fully incorporated.
- 5. Add chopped cherries and chocolate chips, than combine with wooden or silicon spoon to evenly distribute in the dough.
- 6. Oil a clean wide bowl and transfer the dough to bowl and swirl once to fully coat. Cover with plastic cling wrap and then clean kitchen towel. Leave overnight or for 9-10 hours in cold microwave or oven with door closed. I keep it in microwave box with door closed. Don't switch on microwave while dough is in there :)
- 7. n morning dough will be of this size.
- 8. Punch it down, transfer to flour dusted board, pat gently, don't use roller and divide in four equal parts.
- 9. Place in mini-cake pans or if not gifting or can find penettone pan then put whole dough in one pan. Let it rise until just out of the pan. (2-3 hours in a warm dry place)
- 10. Once dough has risen, it just fills the pan like shown in picture.
Place oven rack in middle or lower half of the oven. Pre-heat oven at 370 degrees Fahrenheit. Once dough has risen, bake in preheated oven for 45 minutes. Rotate the pan once mid way through cooking. Bread is ready when toothpick inserted in middle comes out clean.
Additional Notes:If looks over browning, cover with aluminium foil for last 10 minutes of cooking.
- 12. Once out of the oven, place brush a generous stroke of butter on each loaf, then let'em cool completely on wire rack.
- 13. Pack into individual boxes and you are ready for Holiday Gifting!