Sourdough Chocolate Panettone

Makes 17cm/6.75inch Panettone

Ingredients

• 50 gr mature sourdough starter

• 50 gr ap flour

• 25 ml water, room temp

• 400 gr bread flour

• 7 gr yeast

• 60 gr sugar

• 5 gr salt

• 70 gr egg yolks, about 4 large eggs

• 1 tsp vanilla paste or beans

• 175 ml milk, cold

• 50 ml water

• 113 gr unsalted butter, cubed and room temp

• 200 gr semi-sweet chocolate chips

• For egg wash;

  • 1 egg

Instructions

1. In a small bowl, mix sourdough starter, ap flour, and water. Cover the bowl and leave it in the fridge overnight.

2. Next day, combine bread flour, yeast, sugar, and salt in a stand mixer with the dough hook attached.

3. In a small bowl, whisk egg yolks and add vanilla, milk, and water. Add wet ingredients to dry ingredients and mix at low speed for 5 minutes.

4. Add the sourdough mixture and mix at medium speed for 10 minutes. Add one cube of butter at a time and mix for 10 more minutes. Cover the bowl with cling film and proof for 3-4 hours or until it triples in size. You can also leave it overnight in the fridge and let it sit at room temp for an hour.

5. Deflate the dough, add chocolate chips and thoroughly mix. Shape into a ball and transfer to a Panettone mold. Cover and proof for 2-3 hours or until it triple in size.

6. Preheat the oven to 180°C/350°F.

7. Score the top by using a razor or a sharp knife. Beat an egg and apply egg wash. Bake the panettone for 45-50 minutes. Immediately pierce the panettone from the bottom with skewers and hang it upside down in a large pot. Leave it to cool completely. Enjoy!