Hazelnut Chocolate Panettone Recipe

Liquid Love (1/2 cup + 1 tbsp each) Yeastly Powerhouse (2 tsp) Flour Flourish (4 1/2 cups) Sweet Symphony (3/4 cup) Zestful Touch (zest of 1 orange & 1 lemon) Savory Balance (1 1/2 tsp) Rich Yolk Trio (3)


Fruit Feast: Plump up your chosen dried fruits in the milk and water mixture, letting them soak in the anticipation of baking bliss.


Yeast Awakens: In your stand mixer's bowl, combine half the flour, yeast, and half the sugar. Stir gently, activating the yeast like a sleeping giant.


Fruity Embrace: Stir in the soaked fruit, then the remaining flour, sugar, zest, and salt. Knead until a shaggy dough forms, embracing the fruity treasures within.


Egg Yolk Enchantment: One by one, incorporate the egg yolks, kneading after each addition. Watch as the dough transforms, becoming smooth and supple.


Vanilla's Kiss: Add the vanilla extract, followed by the softened butter. Knead with patience until the butter disappears, leaving behind a satiny, elastic dough.


Warm Rise: Transfer your doughy masterpiece to a greased bowl, cover it snugly, and let it rise in a warm haven for 1-2 hours, doubling in size like a proud Christmas ornament.


Divide and Conquer: Gently deflate the dough and divide it in half. Prepare your panettone mold (or a 9x5 loaf pan if needed) with a loving coat of grease and flour.


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