Ingredients
- Manitoba Flour (500g) : This high-gluten flour gives the dough elasticity and structure, essential for supporting the prolonged leavening of the panettone.
- Sugar (150g) : In addition to sweetening, sugar feeds the yeast during fermentation, contributing to the softness of the dough.
- Eggs (2) : Eggs provide fats and proteins, improving the consistency and flavour of the panettone.
- Warm milk (150ml) : Milk adds moisture and a hint of sweetness, making the dough softer.
- Soft butter (100g) : Butter gives richness and softness, contributing to the typical crumbly nature of the panettone.
- Salt (10g) : Salt balances the sweetness and intensifies the other flavours.
- Dry brewer’s yeast (1 sachet) : Brewer’s yeast is responsible for leavening, ensuring a light and airy structure.
- Black cherries in syrup (150g) : Black cherries offer a pleasant acidity and a contrast in flavour, balancing the sweetness of the mixture.
- Dark Chocolate (150g) : Dark chocolate adds depth and intensity, creating a perfect match with the black cherries.
- Vanilla extract (1 teaspoon) : Vanilla enriches the aroma, giving the panettone an unmistakable fragrance.
- Zest of 1 lemon : Lemon zest adds freshness and a citrus touch, enhancing the other flavours.
- Honey (1 tablespoon) : Honey helps brown the crust and adds a distinctive aromatic nuance.
Basic Procedure:
Following a well-structured procedure is essential to make a soft and tasty Amarena and Dark Chocolate Panettone . Here’s how to proceed step by step.
1. Preparation of the Basic Dough
- Dissolve the sachet of dry brewer’s yeast in 150 ml of warm milk . Leave to rest for 10 minutes.
- In a large bowl, mix the Manitoba flour with the sugar and a pinch of salt .
- Add the milk and yeast mixture, the eggs , and the vanilla extract . Knead until you get a smooth mass.
2. Adding the Butter and Working the Dough
- Add the soft butter a little at a time, continuing to knead.
- Transfer the dough to a floured surface and knead for about 10 minutes until elastic and smooth.
3. First Leavening
- Place the dough in a lightly greased bowl, cover with cling film and leave to rise in a warm place for 2 hours, or until doubled in size.
4. Incorporation of Black Cherries and Chocolate
- Gently roll out the dough and add the candied cherries and chopped dark chocolate . Mix carefully to distribute evenly.
5. Shaping and Second Leavening
- Transfer the dough into a panettone mold. Cover it and let it rise for another 2 hours.
6. Perfect cooking
- Bake in a preheated oven at 180°C for 35-40 minutes. Check the cooking by inserting a toothpick in the center: if it comes out dry, the panettone is ready.
Notes
The careful selection of these ingredients and their harmonious combination are essential to obtain a Panettone with Black Cherry and Dark Chocolate with an authentic flavour and perfect consistency.
