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Chocolate Panettone

Serves: 6-8 Prep: 40_minutes Cook: 45_mins
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It's not Christmas without panettone and just when you thought it couldn't get any better we added chocolate into the mix. Celebrate Christmas with this indulgent Chocolate Panettone that combines everyone's favourite things; chocolate, bread and Christmas.

 

 

 

 

Ingredients

125g soft butter + 1 tsp extra

350 gram flour + 1 tsp extra

1 packet instant yeast

50g Biona Rapadura Sugar 

50g Raisins

Zest of 1 orange

3 large eggs whisked lightly

4 tbsp lukewarm milk + a small amount extra

50g blanched hazelnuts chopped roughly and shortly dry fried 

50g Milk Chocolate  

Icing sugar for dusting

Bundt Cake Tin

Method

  1. Grease the tin well and dust lightly with flour.
  2. Sieve the flour with salt in a large bowl. Stir through the yeast, Biona Rapadura Sugar, raisins, hazelnuts and orange zest. Make a well in the middle and add the eggs, 100g of the butter and the milk. Mix well and knead for 5 minutes until you have an elastic dough (if it is really dry, add milk).
  3. Put the dough onto a lightly floured surface and knead for another 5 minutes until smooth. Place into a lightly greased bowl and cover with a tea towel. Leave to prove in a warm spot for at least an hour or until doubled in size.
  4. Take out the bowl, punch the dough down and knead for another 5 minutes. Mix the pieces of chocolate, working quickly to avoid melting. Form a dough ball and put into the baking tin. Leave to rise covered for another 30 minutes.
  5. Heat the oven in the meantime to 180 degrees-celsius. Leave the remaining 25 grams of butter to melt and brush the top of the dough with it. Bake the panettone in the oven for 40-45 minutes or until golden. Dust with icing sugar and serve.

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