- 40 g sugar
- 7 g dry yeast
- 250 ml warm milk
- 150 g flour
- 250 g manitoba flour
- 250 g 000 flour
- 80 g sugar
- 200 g softened butter
- 3 eggs
- 3 egg yolks
- 15 g dry yeast
- 1 tsp salt
- 100 g candied lemon
- 100 g chocolate drops
- 2 tsp vanilla extract
- 350 g chocolate spread
- In a bowl mix warm milk with dry yeast. Add the sugar, flour and mix until you get a homogenous composition.
- Let the leaven in a warm place for 10-15 minutes.
- In a bowl add the flour, salt, dry yeast and the leaven and mix. Add the eggs, the egg yolks and start to knead until you get a homogenous dough, about 10-15 minutes.
- Add the butter gradually and knead for about 15 minutes. At this stage, the gluten network is developed from the flour, which means the threads are formed, giving elasticity to the dough.
- At the end add the vanilla extract, candied lemon and chocolate drops and knead until well incorporated.
- Put the dough in a bowl greased with oil and leave it to rise for 40-60 minutes, or until it doubles in volume.
- Take the dough and roll it out into a rectangle. Add the chocolate spread and roll the dough. Try to roll it in such a way that it is closed at the ends to avoid leaking the chocolate cream.
- Bake the panettone in the preheated oven at 180 degrees for 50-60 minutes. After the first 20-25 minutes, cover the panettone with baking paper so that it do not burn. After the panettone is baked, take it out of the oven, take it out of the pan, put 2 skewer sticks in it and let it cool upside down to keep it fluffy.