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Panettone

Ingredients

the night before:

• 1 1/4 cups all purpose flour
• 3/4 cup lukewarm water
• 1/4 teaspoon instant yeast

Method

Night before combine 1 1/4 cups of flour, 3/4 cup water and 1/4 tsp instant yeast. Mix with wood spoon, cover with plastic wrap and set aside for 15-20 hours in a cool dry area. Next day in a large bowl beat together butter and sugar till smooth. Add in egg and egg yolks and beat till smooth. Add in night before mixture and beat till smooth. Add in vanilla and buttermilk, mix well. Add 2 cups of flour and the salt, mix till well combined. Mix in instant yeast. Allow to rest uncovered for 20 min.. Add 1/2 a cup of flour on a flat surface. Pour out dough mixture onto the flour. Add 1/4 cup of flour on top of dough, knead for 8-10 min. Slowly adding flour as needed. You want the dough to be on the sticky side. Knead in some chocolate chips. Continue to add in chocolate chips till none remain. Place dough into a lightly oiled bowl and turn to coat all sides. Cover with plastic wrap, rise for 2 hours in a cool dry area. Using two 1 1/2 qt. round casserole dishes or two 6 cup Molten lava tins. (You can use Panettone paper pans or for individual mini panettones use 3-4 inch ramekins) Spray the containers with oil spray to help hold parchment paper to sides. Cut paper to fit bottom and sides (sides should be twice as high as container). If you are making mini panettones cut 12 equal pieces, for large panettones make two equal pieces, shape into balls and place into prepared containers. Cover with plastic wrap and allow to rise for 1 1/2 to 2 hours. Bake at 325 F about 50-55 min. for large panettones and 20 -25 min. for mini panettones or till centers read between 180 - 185F. Remove from the pans and cool on a wire rack.