Sourdough Panettone with Chocolate 🤍
Recipe
Dough 1:
• Flour (with increased protein content - Manitoba) - 200 g
• Sugar - 60 g
• Water - 105 g
• Egg yolks - 55 g
• Sourdough starter 50% - 65 g
• Butter (room temperature) - 85 g
Preparation:
Mix water, sugar, and sourdough starter.
Gradually add flour. Mix for a few minutes.
Add butter and knead until fully incorporated into the dough.
Gradually add egg yolks and knead until the dough is elastic.
Place the dough in an oiled bowl and leave it at room temperature (26-27°C) for 12 hours.
Final Dough:
• Flour (with increased protein content - Manitoba) - 60 g
• Water - 30 g
• Sugar - 55 g
• Egg yolks - 65 g
• Honey - 20 g
• Salt - 5 g
• Butter (room temperature) - 105 g
• Orange paste - 12 g
• Chocolate chips - 200 g (I used dark chocolate)
• Vanilla or vanilla sugar - up to 10 g
Preparation of the Final Dough:
Transfer the first dough to the mixer bowl. Add flour and start mixing, then gradually pour in water.
Gradually add half of the butter and sugar, mix well, and then add the remaining butter and sugar.
Add salt, orange paste, vanilla/vanilla sugar, and honey.
Gradually add egg yolks and knead for another 5-10 minutes.
Add chocolate at the end.
Leave the dough to rest for 1 hour at room temperature.
After the dough has rested, form it and transfer it to a mold. Cover with a towel and leave for 6-7 hours.
*Pierce the mold with skewers before putting the dough in it.
*If the pans are smaller, weigh and divide the dough accordingly.
Preheat the oven to 160°C. Bake for about 45-50 minutes, depending on the size and your oven.
After the panettones are ready, remove them from the oven and turn them upside down. Leave them in this position for 12 hours.
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