Panettone with sourdough and dark chocolate chips

Name: Panettone with sourdough and dark chocolate chips
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 8
Cuisine: Italia
Ingredients: 1 tablespoon Honey; 1 teaspoon Vanilla extract; 1 teaspoon Rum; grated zest Orange zest; grated zest Lemon zest; 200 g Manitoba flour; 75 g Refreshed sourdough; 100 mL Water; 65 g Sugar; 60 g Soft butter; 50 g Egg yolks; a pinch Salt; 50 g Manitoba flour; 60 g Sugar; 80 g Egg yolks; 115 g Soft butter; 1 teaspoon Barley malt; 3 g Salt; 150 g Dark chocolate chips

@impasta_con_rosy

Category: Desserts

A delicious panettone made with sourdough and enriched with dark chocolate chips, perfect for the holidays.

Difficulty: Difficult

Cooking time: 60 minCooking: 60 min

Preparation time: 120 minPreparation: 120 min

Country: Italia

impasta_con_rosy@impasta_con_rosy

Ingredients

No. Servings

Honey1tablespoon
Vanilla extract1teaspoon
Rum1teaspoon
Orange zestgrated zest
Lemon zestgrated zest
Manitoba flour200g
Refreshed sourdough75g
Water100mL
Sugar65g
Soft butter60g
Egg yolks50g
Salta pinch
Manitoba flour50g
Sugar60g
Egg yolks80g
Soft butter115g
Barley malt1teaspoon
Salt3g
Dark chocolate chips150g

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 9
Start by preparing the aromatic emulsion by mixing honey, vanilla extract, rum, and grated orange and lemon zest.
STEP 2 OF 9
In a bowl, combine the refreshed sourdough with 100 ml of water and 200 g of Manitoba flour. Mix well and let it rest for about 30 minutes.
STEP 3 OF 9
Add to the first dough 65 g of sugar, 60 g of soft butter, 50 g of egg yolks, and a pinch of salt. Knead until you get a homogeneous mixture.
STEP 4 OF 9
Form a ball with the dough and let it rise in a warm place for about 2 hours, until doubled in size.
STEP 5 OF 9
Prepare the second dough by mixing 50 g of Manitoba flour, 60 g of sugar, 80 g of egg yolks, 115 g of soft butter, a teaspoon of barley malt, and 3 g of salt in a bowl.
STEP 6 OF 9
Combine the second dough with the first and work well until you get a smooth mixture. Incorporate the chocolate chips.
STEP 7 OF 9
Form a loaf and place it in a panettone mold. Let it rise again for about 1 hour.
STEP 8 OF 9
Preheat the oven to 180°C and bake for about 45 minutes, until the panettone is well browned and cooked.
STEP 9 OF 9
Remove from the oven and let it cool upside down

General Information

Storage notes

Store in a cool, dry place; it is recommended to consume within a week of tasting to enjoy its freshness.

More information

It is recommended to prepare the sourdough at least one day before making the dough. Ensure that the ingredients are at room temperature before use.

Origin

Italia, Campania

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	386.11
Carbohydrates (g)	40.59
of which Sugars (g)	21.07
Fat (g)	22.34
of which Saturates (g)	12.22
Protein (g)	6.04
Fiber (g)	1.68
Sale (g)	0.95

Proteins
6.04g·9%
Carbohydrates
40.59g·57%
Fats
22.34g·32%
Fibers
1.68g·2%