Christmas dessert: chocolate hazelnut panettone
Now there are not a lot of Italians here in the Netherlands (as far as I know) but even here you find boxes filled with panettone popping up everywhere… And I have to honestly say I am not entirely sure if I like it or not. It can be unbarebly dry. Maybe that is because they are trying to sell the stock of two years ago or maybe it just needs to be that way… I haven’t figured it out really. It’s even true that panettone is technically not a cake but a bread. It’s originally from the region of Milan and is eating around christmas and New Year. And not only in Italy, but also in many other countries such as Spain, Portugal, Germany and Switzerland to name just a few. But the fame of this bread seems to spread. Why? I honestly have no idea.
Snowstorm
The recipe for this chocolate hazelnut panettone is not the original recipe you might find for a real panettone as that is supposed to get a treatment that looks most like how you would make a sourdough bread. It takes a few days, in contrast to this one, which takes only a few hours. And there are so many different varieties to the panettone but an interesting fact I found out last year is that in some regions in Italy they are clever. They eat the bread with a mascarpone cream….
That makes it so much more appealing all of a sudden!
My friend Hermin lives in Lugano at the border of Italy and she told me last year that some regions make a crema di mascarpone, with mascarpone, eggs and sweet liquer like amaretto. A little bit like tiramisu but than without the rest… 😉 If there is no mascarpone in the house sometimes it is eaten with a zabaglione. Not a punishment either. And I would just love to try it one day with that cream to go along with it. That would completely eliminate the issues with the dryness… Because I do like th flavor of it. But you could of course eat it with whipped cream. Anything is better with whipped cream!
Chocolate hazelnut panettone
Ingredients
- 125 gram soft butter + a little extra
- 350 gram flour + 2 tbsp extra
- 7 gr 1 package dried (instant) yeast
- 50 gr lightbrown sugar
- 50 gr raisins
- 50 gr skinless hazelnuts roasted shortly in a dry frying pan and than chopped roughly
- zest of 1 orange
- 3 large eggs stirred briefly
- 4 tbsp lukewarm milk plus a little extra
- 50 gr dark chocolate roughly chopped
- icing sugar for dusting
- Extra: bundt tin or cake tin of around 18 cm diameter and 9 cm deep
- Grease the tin well and dust with a little bit of flour. Tap out the excess flour and set aside to use.
- Sieve the flour with salt in a large bowl. Stir through the yeast, sugar, raisins, nuts and orange zest. Make a well in the middle and add the eggs, 100 grams of the butter and the milk. Mix well and knead 5 minutes until you have a smooth and elastic dough (if it is really dry add a bit of milk to it)
- Breng the dough over onto a lightly floured work area and knead for another 5 minutes til smooth. Place into a lightly greased bowl and cover with clingfilm. Leave to proof in a warm spot for at least and hour or until doubled in size.
- Punch the dough back and knead for another 5 minutes. Mix the pieces of chocolate without letting them melt so be quick about it. Form a ball of the dough and put into the baking tin. Leave to rise covered for another 30 minutes.
- Heat the oven in the meantime to 180 C. Leave the remaining 25 grams of butter to melt and brush the top of the dough with it. Bake the panettone in the oven for 4-45 minutes or until golden. Dust with icing sugar and serve.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Chocolate hazelnut panettone
Ingredients
- 125 gram soft butter + a little extra
- 350 gram flour + 2 tbsp extra
- 7 gr 1 package dried (instant) yeast
- 50 gr lightbrown sugar
- 50 gr raisins
- 50 gr skinless hazelnuts roasted shortly in a dry frying pan and than chopped roughly
- zest of 1 orange
- 3 large eggs stirred briefly
- 4 tbsp lukewarm milk plus a little extra
- 50 gr dark chocolate roughly chopped
- icing sugar for dusting
- Extra: bundt tin or cake tin of around 18 cm diameter and 9 cm deep
- Grease the tin well and dust with a little bit of flour. Tap out the excess flour and set aside to use.
- Sieve the flour with salt in a large bowl. Stir through the yeast, sugar, raisins, nuts and orange zest. Make a well in the middle and add the eggs, 100 grams of the butter and the milk. Mix well and knead 5 minutes until you have a smooth and elastic dough (if it is really dry add a bit of milk to it)
- Breng the dough over onto a lightly floured work area and knead for another 5 minutes til smooth. Place into a lightly greased bowl and cover with clingfilm. Leave to proof in a warm spot for at least and hour or until doubled in size.
- Punch the dough back and knead for another 5 minutes. Mix the pieces of chocolate without letting them melt so be quick about it. Form a ball of the dough and put into the baking tin. Leave to rise covered for another 30 minutes.
- Heat the oven in the meantime to 180 C. Leave the remaining 25 grams of butter to melt and brush the top of the dough with it. Bake the panettone in the oven for 4-45 minutes or until golden. Dust with icing sugar and serve.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
©2024 Simone's Kitchen. Design by Purr.