How to make a panettone? See the full recipe!

Want to find out how to make panettone, one of the most traditional recipes for end-of-year celebrations? In this text, you will find a complete guide.

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Christmas is coming and with it comes a variety of treats for you to enjoy at this time of year. It would be best not to spend too much to enjoy them.

With that in mind, we are going to provide delicious and simple recipes for the famous panettone here.

Let's go?

Where was the panettone invented?

At first, according to the source of the Wikipedia, Chocotone is a panettone recipe from Brazil.

Therefore, the dough used in chocotone is the same as that used in panettone.

However, this same dough does not contain candied fruit, which is replaced by chocolate drops.

How to make panettone: Blender panettone

In this topic, we will present you a recipe for Blender Chocotone. In addition to being simple, it is very light. 

First of all, to make your recipe cheaper, the ideal is to do the homemade chocolate.

It is worth noting that in this recipe, there is no need to knead, and the dough still turns out great.

In addition to the chocolate drops, it also has homemade vanilla essence to give it an extra touch.

Let's get to the ingredients!

• 500 grams of wheat flour to 250ml of water;
• 3 eggs;
• 100 grams of sugar;
• 120 grams of melted butter (and already at room temperature);
• 10 grams of dry biological yeast;
• 1 teaspoon of salt;
• 200g chocolate drops;
• 1 tablespoon of homemade panettone essence.

Method of preparation: 

First, start by adding the eggs, melted butter, salt, sugar, yeast and 1 good tablespoon of panettone essence to the blender.

Then, it is important that you have a large plastic container, and place the wheat flour in it and add it to the ingredients that were blended in the blender.

Then, focus on mixing the ingredients so that they are absorbed into a homogeneous mixture, and it is worth remembering that this dough must be quite heavy.

After finishing the process of mixing the ingredients, add the chocolate chips and stir a little more.

So, in a greased form with butter Place your panettone dough in it and wait for up to an hour, so that the dough doubles in size.

However, during this time of dough rising, remember to turn on the oven a little earlier, and check that it is at a temperature of up to 180 degrees.

Finally, after the dough reaches the ideal point, place it in your preheated oven at 180 degrees for half an hour, until it turns golden.

This recipe should yield 1kg of Chocotone. It can also be a good option to sell and earn some extra money at this time of year.

Additional information on how to make a Chocotone 

Remember to mix the chocolate chips well so that they are well spread throughout your dough.

Also, if possible, try to make the size of the chocolate drops as similar as possible. We recommend that you break them up a lot to try to make the pieces the same size.

When preparing, it is also very important to use a large container so that the dough only fills half of it, as it will rise too much.

Finally, it is worth remembering that it is important to be careful not to leave the panettone in the oven for too long, as it can become very dry.

How to make Chocotone: recipe to give the dough that spongy appearance 

Initially, this recipe takes an estimated two hours to prepare, and yields 2 500g units.

It is a more traditional alternative, as the panettone has that spongier texture, which is common in this recipe. 

Ingredients to make the sponge:

• ½ cup (tea) plus 2 tablespoons (soup) of water (150 ml);
• 2 teaspoons of instant dry yeast (6 g);
• 1⅓ cup (tea) of wheat flour (about 200 g).

Method of preparation

First, in a large bowl, mix the water with the yeast and gradually add the wheat flour, mixing preferably with a wooden spoon.

Then, after mixing and the dough has completely come away from the bowl, let it rest covered with plastic wrap for an hour, until it rises and has a sand-like texture.

Dough ingredients:

• 2⅓ cups (tea) of wheat flour (about 300 g);
• 3 tablespoons of water (about 50 ml);
• 3½ tablespoons of powdered milk (25 g) and 4 egg yolks;
• ⅓ cup (tea) + 1 tablespoon (soup) of melted butter (80g);
• ⅓ cup (tea) of sugar (about 80 g);
• ½ teaspoon of salt (6 g);
• zest of 1 Sicilian lemon and zest of 1 large orange (bay type);
• 1 cup (tea) of chocolate drops or chocolate cut into cubes (about 150 g);
• 1 tablespoon vanilla extract
• corn oil to taste to grease the counter and hands and butter to taste for baking.

Method of preparation

Once the sponge is ready, start making the dough. In a small or medium bowl, crack one egg at a time, separating the white from the yolk.

At this stage, you will only need the yolk.

Then, gently beat the egg yolks with a fork and mix with the water, then add this mixture to the bowl with the prepared sponge.

In this way, add flour in moderation, but don't add it all, leave about ¼ cup (tea) aside to use when kneading. 

Then, mix the powdered milk with the salt until everything is homogeneous. This dough will seem dry and hard, but it will soon lose this appearance. Try to mix it with your hands.

In another container, place the sugar, vanilla extract and butter, mix well to form a homogeneous paste.

Then add this paste to the dough in three stages, always mixing well with the wooden spoon after each addition.

 To incorporate it well, at some point you will need to use your hands.

Then, transfer your panettone dough for the mixer. Using the dough hook, beat the dough on speed 2.

This process should take about 15 minutes and it is important to add the flour that was set aside.

Add the flour every 5 minutes and only stop beating when the dough is smooth and firm.

In this sense, you will notice that the dough is at the right point when it starts to come away from the bowl.

So, while it is being kneaded, separate the other ingredients. 

In another bowl mix the zest Sicilian lemon and zest of 1 Bahia orange with chocolate drops.

Add this mixture to the dough and mix until the ingredients are well distributed.

Then cover with plastic wrap and place in a place that is not too hot or humid.

The resting period should last between 2 and 3 hours until it rises, but without letting the dough double in size.

Information for shaping and baking your Chocotone

Now, we are in the final part of our text about how to make a panettone. Note the final and also important steps in this process. 

Ingredients 

• corn oil to taste to grease the counter and your hands;
• butter to taste for baking.

First, separate two disposable molds measuring 15 cm in diameter (for 500g) and four barbecue sticks.

Then, spread a thin layer of oil on top of the counter or table and place the developed dough on it.

Using a large knife or spatula, divide your dough into two equal parts, grease your hands with oil and begin shaping each portion into a ball. 

Place each ball of dough in a paper panettone mold, then cover with plastic wrap or a tea towel and set aside for 90 minutes.

While it is rising, 30 minutes before the time set for the chocotones to rise, preheat the oven to 200 ºC.

But remember to uncover them at least 10 minutes before putting them in the oven, this will help when cutting.

Once growth is complete, use a very sharp blade and make a cross-shaped cut to make a small, shallow cross-shaped cut.

Place a small piece of butter equivalent to a teaspoon in the center of the cut, then place the panettone shapes on the baking tray and bake for 40 minutes.

However, when baking, if you notice that they are turning brown halfway through, remove them and cover with aluminum foil, then return to the oven.

So, after baking, stick four 1 cm barbecue sticks into the base of each panettone, two on each side, and turn them upside down and rest them on something firm.

Finally, let the panettone rest upside down until it cools. This tip is to prevent the dough from losing volume while it is cooling.

Serve next!

 I hope you enjoyed these recipes. how to make a panettone, hug!