Gluten-Free Dark Chocolate & Orange Panettone
In collaboration with Anna Morini
Source: https://www.meranermuehle.it/rcp_recipe/gluten-free-dark-chocolate-and-orange-panettone
Total time
2 Hours
30 Minutes
Baking/cooking time
1 Hours
10 Minutes
Rest time
1 Hours
10 Minutes
Ingredients
for 2 pannettoni (500g molds)
| 500 | g | Baking mix sweet yeast pastries gluten free |
| 385 | ml | water, room temperature |
| 3 | x | eggs (ca. 120g) |
| 50 | g | unsweetened cocoa powder |
| 45 | g | honey |
| 90 | g | butter, softened |
| 25 | g | fresh yeast |
| q.s. | vanilla | |
| q.s. | orange zest, finely grated | |
| 100 | g | dark chocolate chips |
| 100 | g | candied orange peel, diced |
Preparation
- In a small bowl, mix the honey, vanilla, and orange zest. Dissolve the yeast in the water. In a stand mixer fitted with the paddle attachment, or in a large bowl, combine the mix and cocoa powder. Add the eggs, the aromatic mixture, and the water with dissolved yeast. Mix for 10–15 minutes, until the dough is soft and well combined.
- Add the softened butter a little at a time, allowing it to be fully absorbed, and continue mixing until the dough is smooth and homogeneous. Gently fold in the dark chocolate chips and the candied orange peel, mixing just until evenly distributed.
- Transfer the dough into panettone paper molds using a spoon or piping bag (650 g of dough per 500 g mold) and level the surface if necessary. Place the molds in a turned-off oven with the light on (about 30 °C / 86 °F) and let rise until doubled in volume, about 60–70 minutes.
- Brush the surface with milk, score a cross on top, and bake in a static oven at 160 °C (320 °F) for 60–70 minutes, until a long skewer inserted into the center comes out clean. Cool completely upside down for about 24 hours using panettone skewers or knitting needles before slicing or packaging.
In collaboration with @io_speriamo_che_celiacavo
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