"Panettone" with chocolate in a paper basket

Name: "Panettone" with chocolate in a paper basket - Patricia O.
Ingredients: For the baskets you will need: 3 sheets of A4 paper (preferably colored); baking paper; scissors/cutter; skewers sourdough: 300g flour for sweet bread; 160g water; 7g dry yeast; 45g sugar Dough: 210g flour for sweet bread; 80g cold milk; 5 egg yolks; 1 teaspoon salt; 4g dry yeast; 100g sugar; 120g butter; the sourdough; vanilla essence; 300g chopped dark chocolate Glaze: 1 egg white; 2 tablespoons sugar; 1 tablespoon cocoa; 1 tablespoon starch; 1 tablespoon oil

Desert - "Panettone" with chocolate in a paper basket by Patricia O. - Recipia

Title: Chocolate Panettone in Paper Cups – a Refined and Delicious Dessert Preparation time: 30 minutes Fermentation time: 2-2.5 hours Baking time: 25-30 minutes Total: 3 hours Number of servings: 6-8 cups Discover the joy of making a chocolate panettone, a classic Italian dessert, perfect for holidays or any special occasion. The fluffy texture and intense chocolate aroma make this dessert an ideal choice. Here’s how to prepare it step by step. Ingredients for the starter: - 100 g type 00 flour - 60 ml lukewarm water - 10 g fresh yeast Ingredients for the dough: - 400 g type 00 flour - 150 g sugar - 200 g butter at room temperature, cut into cubes - 100 ml lukewarm milk - 4 eggs (at room temperature) - 1 teaspoon vanilla extract - 1 pinch of salt - 100 g dark chocolate, coarsely chopped - Zest of one orange or lemon (optional, for added flavor) For the paper cups, make sure to use special panettone molds or sturdy paper cups. Step 1: Preparing the starter In a large bowl, combine the type 00 flour with the fresh yeast dissolved in lukewarm water. Mix well until you get a smooth paste. Cover the bowl with plastic wrap and let it sit at room temperature for 2-2.5 hours, until the starter doubles in volume and becomes frothy. Step 2: Preparing the dough Once the starter is ready, in another bowl, mix the flour, sugar, lukewarm milk, eggs, vanilla extract, and salt. Add the starter and begin kneading (you can use a mixer with dough hooks) until the dough becomes elastic and smooth. This process may take about 10-15 minutes. Step 3: Incorporating the butter and chocolate Add the butter cubes, one at a time, and continue kneading until the butter is fully incorporated. Finally, add the chopped chocolate and citrus zest, gently mixing to avoid breaking the chocolate pieces. The dough will be sticky, but don’t worry, that’s normal. Step 4: First rising Transfer the dough to a bowl greased with a little oil, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until it doubles in volume. Step 5: Forming the cups After the dough has risen, turn it out onto a floured surface and divide it into portions. Shape each portion into a ball and place it in the paper cups. Let them rise again for 30-40 minutes, covered with a damp towel. Step 6: Baking Preheat the oven to 180°C. Bake the panettone cups for 25-30 minutes, or until they are golden and pass the toothpick test. Let them cool completely on a rack before enjoying. Serving suggestions: Chocolate panettone is delicious served alongside a cup of coffee or tea. You can dust them with powdered sugar for a more elegant look or pair them with a scoop of vanilla ice cream for a decadent dessert. Possible variations: Experiment with different types of chocolate, such as white chocolate or even milk chocolate. You can also add dried fruits or nuts for extra texture and flavor. This chocolate panettone in paper cups will surely become your favorite, bringing a touch of Italian tradition to your kitchen. Enjoy every bite!

Preparation

In a bowl, mix all the ingredients for the starter, cover with plastic wrap, and let it ferment for 2 to 2.5 hours at room temperature. When the starter has risen, place it in the bowl where the milk, flour, yeast, egg yolks, salt, and starter will be kneaded together until well combined. Gradually add the sugar in 3-4 stages, kneading for 1-2 minutes between each addition. Add the butter and continue kneading until the butter is fully incorporated. Finally, add the chocolate and vanilla essence, cover the bowl with plastic wrap, and let the dough rest for 10 minutes. Take the dough, place it on an oiled surface, and divide it into 3 pieces, then cover with plastic wrap and let it rest for 30 minutes. Meanwhile, prepare the baskets. At the base of each of the 3 baskets, insert 2 skewers, then place them in a tray and put the three dough balls in them. Place the tray in the turned-off oven, and underneath, place a tray with hot water. Let it rise for 2 hours, making sure to add a cup of hot water to the water tray halfway through the interval to create a steamy environment for the panettoni to rise. When they have risen to the edge of the baskets, remove them from the oven and set the temperature to 180 degrees. While the oven heats up, prepare the glaze by mixing the ingredients well. Brush the panettoni with the glaze and bake for 30-35 minutes. After removing them from the oven, suspend them on cake rings and let them cool completely. Recipe proposed by KikenHana Discuss more about this recipe on the recipe forum.

Category: Desert Author: Patricia O. Views: 1 Date: 04.10.2024

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Desert - "Panettone" with chocolate in a paper basket by Patricia O. - Recipia 1

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