Panettone is absolutely a must have for Italians at Christmas. It’s not the easiest recipe, but it’s really worth it as Panettone is definitely delicious! Try it in this coffee and chocolate version.
The traditional Panettone has orange peels and candied fruits, which a lit of people dislike. That’s why our version has coffee and chocolate…nothing here to dislike!
Panettone making is defined as an art by many, and preparing it at home won’t be, for sure, an easy task. But we simplified the method so you can show off with your family and friends with a perfect homemade Panettone! Please keep in mind that you will need a Panettone baking tin of about 1kg for this recipe.
Also, if you think this recipe is too hard and too demanding for you, go right at the end of thi article where we suggest another very classic Christmas holiday cake…obviously in its coffee twist.
The ingredients:
- 1 cup milk.
- 1 cup 1/3 chocolate chips
- ½ cup sugar
- ½ cup sunflower oil.
- 3 ¾ cups type 0 flour and 1 cup durum wheat flour.
- 1 tsp honey.
- 1 tsp dry brewer’s yeast
- 2 espresso shots
- 3 fresh egg yolks
- Vanilla aroma
- 1 tsp salt.
- icing sugar
For this recipe we suggest Caffè Aiello Organic 100% Arabica blend. You can find it in ground or Nespresso compatible capsules!
How to make your homemade panettone
– On the stove in a sauce pan melt together the milk, the sugar and the salt
– Pour in the coffee
– Pour everything into a bowl, add in the egg yolks and the oil. Mix it – it’ll be easier if you use a food processor
– Once you have a smooth texture, add the 0 flour (that you had previously sifted) little by little. Pour in the vanilla aroma, the yeast and honey
– Keep mixing in the food processor for 5 to 15 minutes until you have a sticky dough
– Prepare now the icing: pour some milk in a small pot, add the chocolate chips and melt them in it
– After having sprinkled your worktop with flour, place the dough on it
– Knead it until you have a smoother dough
– Now you can transfer it in a new bowl (it has to be dry), cover it with clingfilm and let the leavening happen in the oven. It has to be a warm environment – but tot hot! If it’s too cold in your house, wrap the bowl with a blanket or a pullover
– When the leavening is done, take the dough and knead it again. Add some chocolate chips in it making sure they’ll be evenly spread in the dough.
– Now you can place the dough in the Panettone baking tray and let it rest for 4 to 5 hours in a worm environment (like the oven at proofing temperature)
– Cooking time: put it in the pre-heated oven for 50 minutes (or more depending on your oven) making sure it never gets too dark.
– When it looks done, take a spaghetti and stick it into the panettone. If it comes out clean and dry, your Panettone is ready!
-once done, turn off the oven but let the Panettone inside with the door open for a few minutes
– While you wait for it do rest, concentrate on the icing
– Remove the panettone from the oven and spread the icing on it- Decorate how you like: coffee beans, icings, chocolate chips…get creative!
If this is too demanding, what about this coffee twist of the Christmas Yule Log? Another unmissable Christmas cake.
