Almond and Chocolate Panettone Recipe

Almond and Chocolate Panettone Recipe

Almond and Chocolate Panettone Recipe: I've recreated this iconic Christmas treat at home and I'll show you how to make panettone baked inside an ordinary pot!

Course Dessert

Cuisine Italian

Keyword crepe lasagna, meat sauce, lasagna, Italian cooking, panettone, Italian Christmas traditions, Italian dessert, dark chocolate and almond panettone

Prep Time 30

Cook Time 55

Resting time 6 10

Total Time 7 35

Servings -7 inch panettone

Calories 5249kcal

Author Nadia Fazio

Equipment

7 inch wide pot
parchment paper

Ingredients

1 envelope instant yeast (8 grams)
1/3 cup water
2 teaspoons sugar
3 1/2 cups all-purpose flour divided
1/3 cup milk
1/3 cup butter
1 whole egg
3 egg yolks
1/2 cup granulated sugar
1 tsp salt
grated zest of 1 orange
3 tbsp. rum
1 tsp vanilla
1 cup dark chocolate chips or chunks
1 cup sliced almonds
butter for greasing the pot
milk for brushing before baking
powdered sugar for dusting

Instructions

Prepare the dough

Place the yeast and sugar in the mixing bowl of a stand mixer fitted with a dough hook. Warm water until lukewarm, pour over the yeast and sugar. Let sit for 10 minutes until foamy.
Add 3/4 cup of flour. Mix on low (speed 2) until a small dough is formed, about 1 minute. Scrape the bottom of the bowl with a spatula if necessary to incorporate all of the flour. Cover and let rest 1/2 an hour, until doubled in bulk. Meanwhile remove the milk from the fridge.
After the dough has doubled, add the milk and 3/4 cup flour. Mix on low speed (speed 2) for 5 minutes. Cover and let rest for 1 hour.
Meanwhile melt the butter and let cool. In a small bowl combine the eggs, sugar, salt and orange zest. Add to the dough as well as 2 cups flour. Mix on slow speed (speed 2) for 10 minutes.
Add rum and vanilla to the melted butter. In last 2 minutes of mixing, add the butter mixture to the dough. The dough will be sticky and you will probably have to detach it from the dough hook. Cover and let sit for 1/2 hour.
Prepare the pot for baking: grease the bottom with butter. Tear a piece of parchment paper that will fit around the circumference of the pot and that will surpass the rim by 2-3 inches. Butter the parchment paper to seal the edge and place inside the pot.
On slow speed, add the chocolate chips to the dough. Turn the dough out onto a lightly floured surface and knead in the almonds by hand. Shape dough into a round ball.
Gently place the dough in the prepared pot, cover and let rise for 4 hours. The dough will reach approximately 1 inch below the rim of the pot.

To bake

Place rack close to the bottom of the oven and preheat to 350 degrees F. Brush the top of the panettone with milk and bake for 55-60 minutes until the top is browned and it sounds hollow when tapped. After 40 minutes, if the top is sufficiently browned, tent with a sheet of foil for the remaining baking time.
Place on a wire rack to rest for 10 minutes before unmolding. Remove from the pot and place on the wire rack to cool completely. Dust with powdered sugar before serving.

Notes

I place my panettone dough to rise in a cold oven with the light on and loosely covered with a clean dish cloth.
I have tried using Amaretto liquor instead of rum and the results were also excellent!
If you are not a fan of dark chocolate, replace with milk chocolate chips.
This recipe calls for blanched sliced almonds, but whole almonds coarsely chopped work as well.
It is best to knead in the almonds by hand as they will break down into tiny pieces in the stand mixer.
If you decide to attempt this recipe you'll have to make sure you have at least 7 hours on hand, but don't worry as most of that is inactive rising time.
Keep panettone stored at room temperature well covered in plastic wrap in order to prevent it from drying for up to 1 week.
You can also use leftovers to make French toast for breakfast!

Please note that the nutritional information provided is for 1 -7 inch panettone.

Nutrition