Royal panettone with chocolate
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Panettone is a traditional Milanese Christmas cake made of sweet dough with the addition of candied fruits, dried fruits and nuts. Despite the fact that the Italians bake it on Christmas eve and New Year's, this pie is a perfect analogue of Slavic Easter cakes because of the strong similarity of recipes and appearance. Panettone with chocolate is not just a cake. This is a real chocolate cake that can be cooked for Easter.
Ingredients for Royal panettone with chocolate
- Milk - 240 ml
- Sugar - 120 g
- Butter - 120 g
- Yeast - 10 g
- Salt - 1 tsp.
- Chicken egg - 2 PCs
- Yolk egg - 3 PCs
- Raisins - 100 g
- Pineapple - 100 g
- Lemon peel - 2 tsp.
- Vanilla - 1 Pach.
- Flour - 720 g
- Powdered sugar
- Chocolate milk - 200 g
- Liqueur - 1 tbsp
- Cream - 100 g
- Butter - 2 tbsp
- Sugar - 2 tbsp
- Sour cream - 100 g
- Cocoa powder - 4 tbsp
Step by step instruction of cooking Royal panettone with chocolate
In warm milk add 1 tsp sugar and yeast, stir and set aside until a cap of foam.
Separate the yolks from the whites. Melt the butter, dissolve in the remaining sugar and leave to cool.
Soak raisins in boiling water for 10-15 minutes, after the press raisins, slightly dry on a paper towel. To put the raisins in a bowl, add the pineapple, any dried fruit or candied fruit, lemon zest and a teaspoon of flour. Mix well.
Yeast, meanwhile, approached.
Add the milk to the butter with the sugar, mix well
Then add lightly beaten eggs (3 yolks+2 eggs)
After adding half of the flour (360 grams) and salt, carefully knead
Add dried fruit, zest and vanilla.
Add remaining flour in small portions and knead for 7-10 minutes until the dough becomes soft and elastic and stops sticking to your hands. Put the dough in a greased bowl, cover with plastic wrap or towel. Leave in a warm place to rise.
While the dough is rising, prepare the molds. Grease with vegetable oil and cover the baking paper.
The dough rise 2 times.
Put it on the table to share, shape the meatballs and leave for 5 minutes to rest. Immediately divide into balls the appropriate size for your forms.
Spread in the form greased the tops with vegetable oil and leave for another 20-30 minutes until the dough will not rise in 2 times. I divided into three parts. One in the bucket, 1 liter bottles, and two jars from baby food.
Bake cakes in the oven for 35-45 minutes at 180C until the top is well brown. In the bucket I have very strongly stood up and turned mushroom :)
Allow to cool in the tins for 5-10 minutes, then take out the cakes from the mold and allow them to cool completely.
Two of the cake can be sprinkled with powdered sugar or frosting and eat with butter. Unfortunately a breakdown is not photographed, sorry. One cake, weighing 350-400 grams leave.
Cut off from it the lid with a sharp knife carefully cut out the middle, leaving a 1.5 cm along the wall.
The core of the cake crumble into a bowl
Bitter and milk chocolate melt in a water bath, add to the brandy or liqueur (optional) and cream. Thoroughly stir until smooth
Pour in chocolate chips and stir
Fill the panettone chocolate mix and close the lid.
Prepare the glaze: melt in a saucepan the butter with the sugar. Add cocoa powder and sour cream. Stirring constantly, bring the mass to a boil.
Cover top of hot cake with glaze. Leave in the fridge for a couple of hours. I stood in the night.