We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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 be found on supermarket shelves but will never match the flavor and freshness of the one we make at home. Making this panettone takes time,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
Mix the ingredients from the center, gradually incorporating the flour while adding the warm milk. Mix until a dough ball forms.
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.
Place the dough in a clean bowl and let it proof for one hour.
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.
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.
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.
Remove from the oven and let cool before taking it out of the mold.
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.
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.
