|Into the mixer|
|Adding the chocolate and espresso powder|
|Doesn't look like much at this stage, but it's well mixed|
|Into a bowl to rise on the counter|
|Ready for its slow refrigerated rise|
|These needed about 2 hours to rise on the counter since it's cold in my kitchen today|
|Peeking into the oven about 45 minutes in|
Not Your Nonna's Panettone
Makes three 6-inch panettone
1 1/2 cups warm water (110 degrees)
2 packages (3 tablespoons) dry active yeast
1/2 cup honey
8 large eggs
1 cup unsalted butter (2 sticks) melted and cooled
2 teaspoons vanilla paste or extract
2 tablespoons instant espresso powder
7 cups all-purpose flour plus more for shaping
3 cups chopped chocolate (no chocolate chips---most of them don't melt)
1 large egg beaten with 2 tablespoons of water
Raw sugar for sprinkling over top
- In the bowl of an electric mixer fitted with the paddle or dough hook, mix together the water, yeast and honey. When the mixture is bubbling, add the eggs, butter, vanilla, and espresso powder. Add the flour and chocolate, and mix until blended. Turn into a bowl, cover with plastic wrap and let rise for 2 hours. (Make sure you are using a large bowl, because this will rise out of a smaller bowl)
- Transfer the bowl to the refrigerator and let rise overnight.
- Cook's Note: At this point shape into 3 balls and freeze for up to 2 months. Defrost in the refrigerator and proceed.
- Coat the inside of 3 panettone bakers with non-stick cooking spray, and shape the dough into 3 balls. Put into the bakers, cover with plastic wrap and let rise on the counter until doubled. Cook's note: today my kitchen was pretty cold, so it took 2 hours: depending on the atmospheric conditions in your kitchen this may take 1 hour.
- Preheat the oven to 350 degrees, put the bakers onto a baking sheet and bake the panettone for 45 minutes, lower the heat to 300 and bake an additional 15 minutes, until the bread is crisp onthe outside, and sounds hollow when hit on the top. Allow to cool completely.