Panettone al Cioccolato e Arancia

P1010715r
Gotta love chocolate!

Recipe source: http://www.panperfocaccia.eu/forum/viewtopic.php?f=33&t=16418


Final dough moulded and later fully risen.

Primo Impasto:

  • 230g flour, I used very strong
  • 90g sugar
  • 120g egg yolks
  • 100g water
  • 80g butter
  • 100g natural yeast, refreshed three times prior

Secondo Impasto:

  • 50g flour
  • 20g egg yolks
  • 15g sugar
  • 60g butter
  • 2.5g salt
  • 60g cocoa paste (1/3 cocoa +1/3 butter + 1/3 sugar)
  • 130g candied orange cubes
  • 100g chocolate chips, I used 50g milk / 50g dark
  • zest of 1 lemon
  • zest of 1 orange
  • seeds of 1 vanilla pod
  • 15-20g water to adjust dough consistency


Up close before before being scored with a cross and cooling upside down after the bake.

After cooling completely, this panettone was wrapped and left to mature for 5 days before being cut into… The texture was the best I’ve had so far, very bready and very shreddy. For my taste this could have done with a little more salt even though I did raise it to 3 grams already.


Various photos of the crumb.

Close-ups

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