Monday, December 15, 2008

Chocolate Panettone Recipe

Chocolate Panettone Cooling in the Pan

It all started with this recipe for American Panettone from the King Arthur Flour Blog. It is something I've always wanted to make, but never really got around to searching for a recipe. When I saw that recipe, I thought I can try this, and so I embarked on my Panettone journey. I knew one thing from the beginning, I wanted chocolate chips in mine because the traditional raisin panettone, isn't how we roll in this house.....it must have Chocolate!!

Version #1: I started with their recipe with two minor variations. I substituted the Whole Foods brand mini semi-sweet chocolate chunks for the raisins. And since I didn't have the Fiori De Sicilia that the recipe called for I put 1/4 tsp. extra vanilla, and 1/4 tsp. orange extract. It turned out OK, but it really needed some help. It was lacking that liquor sharpness, and the chocolate was too bitter - definitely needed milk chocolate, not semi-sweet. Everyone felt like they needed butter on it. It was too much like bread and not enough like cake.

Version #2: Same substitution for the Fiori Di Sicilia, but this time I added 1 Tbs. of Brandy, 1 Tbs. of Triple Sec and chopped up 2 Cadbury Milk Chocolate Candy Bars. Result was MUCH better, but.......after the first rise I put the chopped up chocolate and it all melted because the dough was still too warm coming out of the bread machine. The taste was good, but it was more of a chocolate swirl panettone than a chocolate chip panettone.

Version #3: I read in a book that it is better to make a starter out of organic flour, so I made the starter from the King Arthur organic all-purpose flour. The starter definitely had a better look and feel with the organic flour. This time, after the dough came out of the bread machine after the first rise (about 9AM), I put it in the fridge until I got home from work. When I got home (around 3:45) I took it out, kneaded in the chopped chocolate (3 bars this time), shaped it and covered it and let it rise on the counter until I put it in the oven the next morning around 8AM. This one was a success in our eyes! My official taster (my husband) said I got it right. He thinks it could be a little more moist, but as a friend brought up, no one is really used to tasting fresh panettone, we all eat stale, preserved Panettone that's been in a box for who knows how long.

In addition, when I cut up the chocolate candy bars, I put it in a plastic baggie and shook it so that the flakes fell to the bottom. I only kneaded in the big chucks and reserved the flakes of chocolate sprinkle over the top of the cake when it came out of the oven.

Here is my version of the King Arthur American Style Panettone.

Biga

* 1 1/2 cups Organic King Arthur Unbleached All-Purpose Flour
* 1/2 cup cool water
* 1/16 teaspoon instant yeast

Dough

* 3 large eggs
* 1/2 cup unsalted butter cut into chunks
* 2 1/2 cups King Arthur Unbleached All-Purpose Flour
* 1/3 cup sugar
* 5 teaspoons instant yeast
* 1 1/2 teaspoons salt
* 2 1/4 teaspoons vanilla
* 1/4 Orange Extract
* 3 chopped Cadbury Milk Chocolate Bars
* 1 Tablespoon Triple Sec
* 1 Tablespoon Brandy

1. Make the biga, cover, let rise at least 12 hours
2. Add starter and remaining ingredients (except chocolate) to bread machine, process on dough cycle
3. Remove dough from machine, place in a buttered bowl, cover and put in fridge until chilled.
4. Take dough out of fridge, and kneed in chocolate. Make a ball, put a whole in the center and slide into a buttered angel food pan cake. Cover and let rise until warm +2 hours (preferably overnight)
5. Bake in a 350 oven. My pan/oven requires that I cook uncovered for about 25 minutes, then I cover with foil until about 47 minutes until the internal temperate is 190 fahrenheit as the King Arthur recipe suggests.

Enjoy .... :-)

Chocolate Panettone

6 comments:

~~gail~~mooselovingmamabear said...

That looks delish! Gilda was talking about this on the FoodNetwork...

TFS...

Marj said...

Have never heard of this...but would love to get acquainted!
Thought I was "far out" trying Roasted Brussel Sprouts, olive oil, garlic and walnuts yesterday!
You keep amazing me, Julie :-) Gram. Marj.

Anonymous said...

It looks great! How was it? It looks very soft and fluffy.
Emilee, a follower of your FB Blog

Anonymous said...

OH!, you, Michigan Mom, experienced cook...
can't you please do a 1h, baking powder version of the panettone? Would love to see it lol :) Wait a whole day AND night isn't how we roll in this house... it must be Quick! (and have chocolate)

Hope you accept the challenge :)

Rafael, an ok but impatient cook (great at eating)

Anonymous said...

Similar to a Baking Powder version from the Food Networks Mario Batali. I have not tried it
but may today. Chocolate may be a good addition.

Ingredients

* 1/2 cup (1 stick) unsalted butter, softened
* 2 eggs
* 3 egg yolks
* 3 1/2 cups all-purpose flour
* 1 cup milk
* 1 cup sugar
* 1/2 cup currants, soaked in warm water for 1 hour and drained
* 2 oranges, zested
* 2 teaspoons cream of tartar
* 1 1/2 teaspoons baking soda

Directions

Preheat the oven to 425 degrees F.

Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.

Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.

Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.

Anonymous said...

This may also be a good option from King Arthur

Panettone Muffins


These tender, golden muffins mimic the flavor of Italy's classic Christmas bread, panettone. They're flavored with Fiori di Sicilia — "Flowers of Siciliy" — traditionally used to flavor panettone.
View by: Volume Weight

* 1 1/2 cups diced dried fruit*
* 1/4 cup apple juice, orange juice, rum, or a mixture
* 1/4 cup butter
* 2 tablespoons vegetable oil
* 2/3 cup granulated sugar
* 2 large eggs
* 1/8 to 1/4 teaspoon Fiori di Sicilia, to taste
* 1 teaspoon vanilla extract
* 2 tablespoons King Arthur Cake Enhancer, optional, for enhanced freshness
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 1/4 cups King Arthur Unbleached All-Purpose Flour
* 2/3 cup milk
* 2 generous tablespoons coarse white sparkling sugar, for topping
* *Our Favorite Fruit Blend — diced apricots, raisins, pineapple cubes, chopped dates, and sweetened cranberries — is a good choice here

* 7 1/2 to 9 ounces ounces diced dried fruit*
* 2 ounces apple juice, orange juice, rum, or a mixture
* 2 ounces butter
* 7/8 ounce vegetable oil
* 4 5/8 ounces sugar
* 2 large eggs
* 1/8 to 1/4 teaspoon Fiori di Sicilia, to taste
* 1 teaspoon vanilla extract
* 1/2 ounce King Arthur Cake Enhancer, optional, for enhanced freshness
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 9 1/2 ounces King Arthur Unbleached All-Purpose Flour
* 5 3/8 ounces milk
* 1 1/8 ounces coarse white sparkling sugar, for topping
* *Our Favorite Fruit Blend — diced apricots, raisins, pineapple cubes, chopped dates, and sweetened cranberries — is a good choice here

Directions

1) Mix the dried fruit and liquid of your choice in a bowl. Cover the bowl, and let the fruit sit overnight. Or speed up the process by heating fruit and liquid in the microwave till very hot, then cooling to lukewarm/room temperature, about 1 hour.

2) Preheat the oven to 375°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

3) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugar until smooth.

4) Add the eggs, beating to combine.

5) Stir in the Fiori and vanilla.

6) Whisk together the Cake Enhancer, baking powder, salt, and flour. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

7) Stir in the fruit, with any remaining liquid.

8) Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.

9) Bake the muffins for 18 to 20 minutes, or until they're a sunny gold color on top, and a cake tester inserted into the middle of one of the center muffins comes out clean.

10) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. Transfer them to a rack to cool.

Yield: 12 muffins.

Recipe summary

Hands-on time:
15 mins. to 25 mins.
Baking time:
18 mins. to 20 mins.
Total time:
1 hrs 33 mins. to 8 hrs 45 mins.
Yield:
12 muffins


Tips from our bakers

* Don't want to microwave the dried fruit? Simply mix it with the liquid, cover, and let it rest at room temperature overnight.
* Using 1/8 teaspoon Fiori di Sicilia will give you a mild hint of flavor; 1/4 teaspoon will be much more assertive.

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