Panettone with Cherries and Chocolate: A Festive Italian Delight
A true masterpiece for the holiday season, this Panettone with cherries and chocolate is a festive twist on the classic Italian bread, rich in flavor and texture. This beautiful loaf combines sweet, juicy amarene (sour cherries) with decadent dark chocolate, creating a deliciously complex flavor profile. The dough is fluffy, airy, and perfectly balanced, making it the ideal centerpiece for any festive gathering. Its intricate preparation may seem daunting, but the results are well worth the effort!
Ingredients (for 10 servings):
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 250g |
| Sourdough starter | 2465g |
| Fresh yeast | 2g |
| Water | 145g |
| Sugar | 65g |
| Malt | 4g |
| Egg yolks | 45g |
| Manitoba flour (for second dough) | 65g |
| Sugar (for second dough) | 50g |
| Butter | 70g |
| Fresh yeast (for second dough) | 2g |
| Amarene (sour cherries) | 150g |
| Fine salt | 2g |
| Acacia honey | 15g |
| Dark chocolate (55%) | 100g |
| Egg yolks (for second dough) | 55g |
| Water (for second dough) | 15g |
| Manitoba flour (for second dough) | 15g |
| Butter (for second dough) | 10g |
| Dark chocolate (55%, for decoration) | 150g |
| Heavy cream | 100g |
| Acacia honey (for decoration) | 20g |
| Sugar crystals (for decoration) | As needed |
Preparation Method:
First Dough (The Base Dough)
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Prepare the First Dough:
Start by placing the Manitoba flour into the bowl of a stand mixer fitted with a dough hook. In a separate bowl, dissolve the fresh yeast into the indicated amount of water. Once dissolved, pour this mixture into the stand mixer. -
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Mixing the Dough:
Add the sugar, malt, and sourdough starter (the ‘lievito madre’) to the mixer. Begin mixing on low speed, gradually increasing the speed as the dough comes together. Once the dough is smooth and homogeneous, add the egg yolks slowly, allowing them to fully incorporate before adding more. -
Kneading:
Once the egg yolks are absorbed, continue mixing at medium-low speed until the dough is smooth, shiny, and elastic. It should pass the ‘windowpane test’ (stretch a small piece of dough between your fingers; it should be translucent and not tear). -
Shaping the Dough:
Transfer the dough onto a lightly floured surface. Shape it into a tight ball (known as ‘pirlarlo’). Place it in a bowl and cover with plastic wrap. Allow the dough to rise in a warm place for about 4-5 hours, or until it doubles in size. If using an oven for proofing, place a pot of hot water at the bottom to maintain humidity.
Second Dough (For Flavor & Texture)
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Prepare the Second Dough:
While the first dough is rising, drain the amarene and toss them in 15g of flour to prevent them from sinking in the dough. Chop the dark chocolate into small chunks. In a separate bowl, dissolve the fresh yeast in water and mix in the acacia honey. -
Incorporating the Second Dough Ingredients:
When the first dough is ready, add the second batch of Manitoba flour, sugar, fine salt, and the prepared yeast mixture to the dough. Mix and knead until fully combined. -
Add Butter:
Begin adding softened butter to the dough in small increments. Wait until the first portion is fully incorporated before adding more. Continue kneading until the dough becomes smooth and silky. -
Add Amarene & Chocolate:
Gently fold in the floured amarene and chopped chocolate into the dough. Knead briefly to distribute them evenly. -
Shaping the Dough Again:
Transfer the dough to a well-buttered panettone mold (750g capacity). Shape it into a ball again and cover with a glass dome or another cover that will allow the dough to continue rising without being disturbed.
Proofing & Resting
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First Proofing:
Allow the dough to rest at room temperature for 2 hours. Afterward, transfer the dough to the fridge for a longer, slow rise (approximately 15 hours) to develop the flavor. -
Bring Dough to Room Temperature:
After the cold rest, let the dough come to room temperature for another 4 hours. This will help activate the yeast and ensure the dough rises evenly. -
Final Proofing:
After the dough has rested at room temperature, uncover it and let it sit for another 2 hours. The surface of the dough should form a thin, slightly dry crust, indicating that it is ready for baking.
Baking the Panettone
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Bake the Panettone:
Preheat your oven to 185°C (365°F) on static mode. Place a baking sheet in the upper part of the oven to shield the panettone from direct heat. Bake for 60 minutes or until the internal temperature reaches between 92°C and 98°C (198°F and 208°F). Test with a skewer to ensure it comes out clean. -
Cooling the Panettone:
Once baked, remove the panettone from the oven. Immediately insert two long skewers through the base of the panettone and invert it to cool upside down. This prevents the bread from collapsing during cooling. Let it cool for a minimum of 5 hours.
Making the Ganache
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Prepare the Ganache:
While the panettone is cooling, prepare the ganache. Chop the dark chocolate and place it in a bowl. In a small saucepan, heat the cream and honey together until it almost comes to a boil. -
Combine the Ganache:
Pour the hot cream mixture in two batches over the chopped chocolate, stirring with a spatula until the chocolate is completely melted, and the mixture is smooth and shiny. Cover with plastic wrap and refrigerate for 2 hours to allow the ganache to firm up.
Finishing Touches
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Decorating the Panettone:
Once the panettone is completely cool, spread the ganache over the top and let it drip down the sides. Sprinkle with sugar crystals for an extra touch of sweetness and sparkle. -
Serving:
Slice the panettone and enjoy the rich combination of cherries and dark chocolate in every bite. It makes an excellent gift or festive dessert to share with family and friends.
Nutritional Information (Approx.)
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 40g |
| Protein | 4g |
| Fat | 18g |
| Fiber | 2g |
| Sugar | 18g |
| Sodium | 100mg |
Tips for Success:
- Sourdough Starter: If you don’t have a sourdough starter, you can substitute it with commercial yeast, but the flavor won’t be as complex.
- Proofing Temperature: The slow rise at cooler temperatures (like in the fridge) is crucial for developing the signature light and airy texture of panettone.
- Ganache: For a more intense flavor, consider using a higher percentage of dark chocolate in the ganache.
This Panettone with cherries and chocolate is an indulgent treat perfect for any holiday or special occasion. The meticulous preparation rewards you with a beautifully risen, buttery, and fruity bread that is sure to impress everyone at your table!
