Chocolate and Grand Marnier Panettone

Published on in Chocolate, Desserts

photo of panettone

One of my favourite Christmas recipe books is The Australian Women’s Weekly, Christmas. Not only is it visually stunning, but it has a great array of treats to make for gifts or to serve as part of your festive meals.

I had the book out on the table, all ready to make the Stained Glass Window Biscuits, when whimsy took over, and I found myself wrist-deep in kneading a gorgeous cocoa-rich dough to make Chocolate Panettone.

I modified the recipe slightly, however, I like the adjustments! As I hadn’t prepared to make these, I didn’t have raisins or dates in my cupboard, I did however have dried cranberries which gave colour and sharpness. Doubling the amount of choc bits (as I had returned from Costco with 20kg sacks of the things) was a welcome addition, as was a shake of ground cardamon, cinnamon and nutmeg. I like the spice. Here, I have put my version of ingredients.

Ingredients

  • 3/4 cup warm milk
  • 1 teaspoon caster sugar
  • 2 x 7g sachets dried yeast
  • 2 1/4 cups plain flour
  • 1/3 cup cocoa
  • 1/4 cup caster sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 50g butter, softened
  • 2 eggs
  • 2 egg yolks
  • 1 cup dried cranberries
  • 1 cup dark chic bits
  • shake of ground cardamon, cinnamon and nutmeg

Method

  1. Combine the milk, caster sugar and yeast in a bowl. Cover with a clean tea-towel and stand in a warm place for about 10 minutes or until frothy.
  2. Sift flour, cocoa, extra caster sugar and salt into a large bowl; stir in yeast mixture, vanilla extract, butter, eggs, yolks, fruit, choc bits and spices. Knead dough on floured surface until elastic. Place the dough in a large, greased bowl and cover. Stand in a warm place for about an hour or until doubled in size.
  3. Pre-heat oven to 200˚C. Line a 6-hole texas muffin pan (180ml) or ramekins (as I did) with paper cases.
  4. Knead dough on floured surface until it loses its stickiness. Divide the dough into 6 equal portions and press into pan/ramekins. Cover loosely and stand in a warm place for about 30 minutes or until doubled in size.
  5. Bake for 25 minutes. Stand in pan for 5 minutes and then transfer onto wire rack to cool. Dust with sifted icing sugar.

 

 

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