500g of 00 flour : ideal for obtaining a soft and well-leavened dough.
100g of sugar : to sweeten the dough.
100g of softened butter : gives softness and flavour.
15g of fresh yeast (or 7g of instant yeast) : essential for leavening.
5 Egg yolks : add richness to the dough.
1 teaspoon Vanilla Extract : for a delicate aroma.
Grated zest of 1 orange and 1 lemon : they give freshness and fragrance.
150 ml of warm milk : helps to obtain an elastic dough.
100g of Raisins : for a traditional touch.
100g Candied Orange Peel : Adds sweetness and texture.
200g of dark chocolate chips : the “special touch” that makes the panettone unique.
A pinch of salt : enhances the flavours.
Icing sugar for dusting : for an elegant finish.
Instructions
Preparation of the yeast : Dissolve the yeast in the warm milk with a teaspoon of sugar and leave to rest for 10 minutes until a foam forms on the surface.
Dough : In a large bowl, mix the flour with the sugar and salt. Add the egg yolks, softened butter, vanilla extract and grated zest. Pour in the yeast and milk mixture and knead until the dough is smooth and elastic.
First rising : Cover the dough with a damp cloth and leave to rise in a warm place for about 2 hours, or until it doubles in volume.
Incorporating the special ingredients : After the dough has risen, gently fold in the raisins, candied orange peel and dark chocolate chips, making sure they are evenly distributed.
Second rising : Transfer the dough into a panettone mold and leave to rise again for 1 hour.
Baking : Preheat the oven to 180°C. Cut a cross into the surface of the dough and bake for 40-45 minutes, covering with aluminum foil if the surface gets too dark.
Cooling : Once cooked, let the panettone cool upside down to keep its shape.
