Milanese panettone

Name: Milanese panettone
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 100 g + 1 tablespoon soft butter; 1/4 l Milk; 1 cube (42 g) fresh yeast; 3 go. tablespoon sugar, 500 g flour; 1/2 TEASPOON salt, 3 eggs (Gr. M); 75 g Almond kernels; 100 g Dark chocolate; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

100 g + 1 tablespoon soft butter
1/4 l Milk
1 cube (42 g) fresh yeast
3 go. tablespoon sugar, 500 g flour
1/2 TEASPOON salt, 3 eggs (Gr. M)
75 g Almond kernels
100 g Dark chocolate
7-10 Tbsp Grease

Directions

1
Melt 100 g butter. Pour in milk, let cool lukewarm. Crumble yeast and stir with 1 tbsp. sugar. Knead flour, salt, eggs, 1 tablespoon sugar, milk mixture and yeast in a bowl until smooth. Cover the dough and leave to rise in a warm place for about 1 hour
2
Chop the almonds and chocolate and knead into the dough. Grease a panettone dish (18 cm Ø; approx. 1.5 l capacity) or a springform pan with tube bottom insert (24 cm Ø). Fill the dough into the form. Cover and let rise for about 15 minutes
3
Spread 1 tablespoon butter in flakes and 1 tablespoon sugar on top. Bake in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes. Cover if necessary after approx. 30 minutes. Cool down in the mould
4
Drink: Espresso and Spumante Franciacorta, e.g. Brut DOCG Satèn from Mirabella