The holiday season is here, and with it, we bring back the most traditional savory and sweet dishes typical of Christmas and New Year, like panettone. At Recetas Cocina Urbana, we invite you to learn how to prepare a traditional chestnut, chocolate, and raisin panettone—a delicious treat that can also...
Ingredients
all-purpose flour (type 0000)350g
butter at room temperature125g
salt1/2tsp
dry yeast10g
sugar50g
seedless raisins50g
chopped chestnuts50g
chocolate chips or chopped chocolate50g
orange zest1tsp
large eggs, beaten3
warm milk6tbsp
Powdered sugar (icing sugar) for decoration
Nutrition (per serving)
Calories
282.6kcal (14.13%)
Protein
4.8g (9.68%)
Carbs
36.6g (13.3%)
Sugars
9.7g (19.38%)
Healthy Fat
4.1g
Unhealthy Fat
8.0g
% Daily Value based on a 2000 calorie diet
How to make Chestnut, Chocolate, and Raisin Panettone
- Step 1
Sift the flour and salt twice into a large bowl. Make a well in the center and add the dry yeast, sugar, and orange zest. Then, add the softened butter and beaten eggs.
- Step 2
Mix the ingredients from the center, gradually incorporating the flour while adding the warm milk. Mix until a dough ball forms.
- Step 3
Transfer the dough ball to a lightly floured countertop and knead vigorously to activate the gluten. Continue kneading until the dough is soft and elastic.
- Step 4
Place the dough in a clean bowl and let it proof for one hour.
- Step 5
Remove the dough from the bowl and knead again to release any air bubbles. Add the chopped chestnuts, chocolate, and raisins, kneading until these ingredients are evenly distributed throughout the dough.
- Step 6
Place the dough into a lightly buttered and floured panettone mold or use special paper molds for panettone. Leave the dough in a warm place to proof until it doubles in size.
- Step 7
Bake the panettone in a preheated oven at 180°C (350°F) for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Step 8
Remove from the oven and let cool before taking it out of the mold.
Nutrition (per serving)
Nutrition (per serving)
Calories
282.6kcal (14.13%)
Protein
4.8g (9.68%)
Carbs
36.6g (13.3%)
Sugars
9.7g (19.38%)
Healthy Fat
4.1g
Unhealthy Fat
8.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is at room temperature for easier mixing.
Knead the dough thoroughly to activate the gluten for a soft and elastic texture.
Proof the dough in a warm place to ensure proper rising.
Use a toothpick to check if the panettone is fully baked.
Dust with powdered sugar for a festive presentation.
FAQS
Can I use fresh yeast instead of dry yeast?
Yes, you can substitute dry yeast with fresh yeast. Use approximately 30 grams of fresh yeast for this recipe.
How do I store leftover panettone?
Store leftover panettone in an airtight container at room temperature for up to 3 days or freeze it for longer storage.
Can I add other dried fruits or nuts?
Yes, you can customize the recipe by adding other dried fruits or nuts like cranberries, almonds, or walnuts.
What type of chocolate should I use?
You can use semi-sweet or dark chocolate chips, or chop a chocolate bar for a richer flavor.
Do I need a special mold for panettone?
While special paper molds are ideal, you can use a tall, round baking pan as an alternative.
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North Terrace, Adelaide, South Australia, 5000
Australia