Homemade Panettone / Chocotone

Directions

• Sponge
• In a bowl, add 1 cup (tea) of wheat flour 135 grams;
• Add 7.5 grams of dry yeast or 22 grams of fresh yeast;
• Mix;
• Add 1/2 cup (tea) of water 110 ml;
• Mix;
• Cover and let rise;
• Pasta
• In another bowl, add 2 and 1/2 cups (tea) of wheat flour 340 grams
• Make a space in the middle;
• Add 1/3 cup (tea) of sugar 60 grams in the space;
• Add 4 egg yolks 60 grams;
• Add 1 level teaspoon of salt 4 grams;
• Add 5 grams of flour improver;
• Add 1/3 cup (tea) of unsalted butter 70 grams;
• Add 1/3 cup (tea) of water 70 ml;
• Add 1 tablespoon of Panettone flavor essence 12 ml;
• Add 1/2 level tablespoon of honey 8 ml;
• Add the sponge;
• Mix and knead for 15 minutes (until veiled);
• Sprinkle flour on the countertop;
• Place the dough on top;
• Knead the dough with wet hands;
• Transfer to a bowl and cover;
• Wait to grow to 3x the size;
• Panettone filling
• Add 1 and 1/2 cup (tea) of candied fruit and/or raisins;
• Mix;
• Chocolate filling
• Add 1 and 1/2 cup (tea) of chocolate chips 250 grams;
• Mix;
• Divide the dough in half;
• Apply a little oil to the countertop and hands;
• Fold the dough into 4 folds;
• Turn the dough and roll;
• Place in the form and press to be straight;
• Place the mold on a baking sheet and wait for it to rise;
• Make a small “+” shaped cut in the middle;
• Add 1 tablespoon of unsalted butter on top of each one;
• Bake in a preheated oven at 180 degrees for approximately 40 minutes (turn them halfway through);
• Your homemade panettone / chocotone is ready!