Panettone with chocolate chips (traditional Italian Recipe)

At last, I decided to try my hand in the typical dessert of Milan, the city that for more than 10 years I'm staying with affection: I'm obviously speaking of the "panettone"!

Defying my laziness and the claim of my blog , "recipes fast and easy to implement”, I took advantage of a Sunday in cold and my seasonal illness and I prepared the panettone at home ( following the procedure by Sonia Peronaci ), but instead to stuff it with candied fruit and raisins (my husband hates them), I used the exquisite chocolate chips.

I must say that the preparation is long and that , if it were not for the Thermomix , was also a bit ‘ complicated : with the Thermomix , instead , you just have the patience to wait for completing the various stages of fermentation.

The result , after so long wait , it was nothing short of outstanding : good , soft and fragrant more than industrial panettone and , in addition, the house was filled with a sweet scent of sweet that it seemed to be in a pastry .

If you also want to experience the thrill of preparing homemade panettone, follow me into the kitchen and let’s prepare it together!

Panettone with chocolate chips

 – for the first dough :

• 25 grams flour type 0 ;

• 25 grams flour type 00 ;

• 15 grams dry natural yeast ( if you have not , you can replace it with half a cube of brewer’s yeast ) ;

• 1 teaspoon sugar or honey ;

• 50 ml of milk .

- for the second dough :

• 45 grams flour type 0 ;

• 45 grams flour type 00 ;

• 2.5 grams dry natural yeast ( if you have not , you can replace it with a few flakes of brewer’s yeast ) ;

• 1 egg ;

• 30 grams butter ( at room temperature) ;

• 30 grams sugar.

- for the third dough :

• 50 grams flour type 0 ;

• 60 grams flour type 00 ;

• 1 egg ;

• 2 egg yolks ;

• 50 grams sugar ;

• a pinch of salt ;

• 50 grams butter, room temperature (a knob more t to use before baking ) ;

• the grated skin of half a lemon ;

• 100 grams of dark chocolate chips ;

• 1 vanilla bean (the seeds only).

Let’s beginning to prepare our panettone!

FIRST DOUGH : Heat the milk and put inside the yeast and sugar or honey. Add the flours and knead until a smooth ball .

If you have the Thermomix , heat the milk , yeast and sugar to 50 degrees , for two minutes at speeds spoon , then add the two flours and knead for 3 minutes in speed Dough .

Put the dough in a bowl ( if you have the Thermomix , leave it in the bowl closed ) and let it rise for at least an hour ( it should double in volume ) .

SECOND DOUGH : Add to first leavened dough the egg , the yeast , sugar and butter and knead until dough is smooth and slightly sticky ( if you have the Thermomix , add the ingredients and let go Dough mode for 3 minutes ) .

This second dough should double in volume too : so, cover with plastic wrap ( if you have the Thermomix , leaving it in the bowl closed ) and let rise for at least two hours ( even better in half an hour more ) .

THIRD DOUGH : Add to leavened dough the egg and the 2 egg yolks , the flours , sugar, pinch of salt , butter, grated lemon peel , the seeds of the vanilla ( engrave the bean for the long and drawn out the seeds with a knife , using the blade from the non-cutting side ) and mix thoroughly ; only at the end , add to the dough even chocolate chips.

If you have the Thermomix , add to the dough all ingredients except the chocolate chips and process for 3 minutes in speed Dough ; add , finally , the chocolate chips to the dough and mix for a minute , always at speed Dough .

Also this dough should rise : whatever method you have followed , put it in a bowl covered by the plastic wrap and leave in the oven off but with the light on for three hours (it should double in volume ) .

At this point , if you have the proper pan , use that one after having buttered and lined with parchment paper ; otherwise do as I did and use a paper mold of 750 grams .

Give then a spherical shape to your leavened dough and transfer it to the pan or paper mold and let it rise again ( always covered with plastic wrap , in the oven off but with the light on ) until it reaches the edge of the mold.

Well … we’re almost at the end , when the dough is raised to the edge of the mold , remove from the oven, turn the oven on to 200 degrees in static mode, and let aerate the dough for about fifteen minutes , to allow the formation a cuticle on the surface : after this time , with a smooth blade knife make a cross on the surface and the center put a cube of butter .

When the oven will be arrived at room temperature , put a glass pan with water in the bottom of the oven and bake your cake at the lowest level : cook for the first 15 minutes at 200 degrees, then for the next 15 minutes at 190 degrees and , finally, for the last half hour at 180 degrees : spent this time , your panettone is ready to be baked off and tasted !