Panettone with cherries and chocolate

The panettone with cherries and chocolate is a delicious variation of the classic Milanese panettone. Its preparation requires time and patience, but the final result is absolutely worth trying. Here is the recipe to prepare a panettone with cherries and chocolate.

Ingredients

• 500 g of strong flour (with high gluten content)
• 150 g of sugar
• 200 g of soft butter
• 12 g of fresh brewer’s yeast
• 3 whole eggs
• 3 egg yolks
• 100 ml of lukewarm water
• 80 g of candied orange
• 80 g of candied cherries, well-drained
• 150 g of dark chocolate, chopped
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 1 vanilla bean
• 1 pinch of salt

Preparation

1. First, prepare the sponge by dissolving the brewer’s yeast in lukewarm water with a tablespoon of sugar and a tablespoon of flour. Let it rest in a warm place until a foam starts to form on the surface.
2. In a large bowl, combine the remaining flour, sugar, salt, citrus zest, and vanilla bean seeds. Make a well and add the eggs, egg yolks, and the sponge.
3. Start to knead, adding the soft butter a little at a time until it is completely absorbed. Work the dough for at least 10 minutes, until it becomes smooth and elastic.
4. Gently fold in the drained cherries and the chopped dark chocolate.
5. Place the dough in a butter-greased bowl, cover it with a clean tea towel, and let it rise in a warm place, away from drafts, until it doubles in volume (about 2 hours).
6. Take the risen dough, give it a brief knead to deflate it, and put it into a panettone mold. Let it rise again until it almost reaches the edge of the mold.
7. Preheat the oven to 180 °C.
8. Before baking, make a cross cut on the top of the panettone and place a small piece of butter in the center.
9. Bake for about 40-50 minutes or until a skewer inserted in the center comes out clean.
10. Once baked, if possible, turn the panettone upside down while it’s still in the mold and let it cool in this position to prevent it from collapsing.

Curiosity

Panettone is a Christmas sweet typical of Milan, known all over the world. Adding cherries and chocolate makes this sweet even more delicious and unique, combining the sweetness of chocolate with the tartness of cherries. Tradition has it that to achieve maximum fluffiness, the panettone must cool upside down, hanging for several hours. This process is used to maintain the tall shape and to prevent the panettone from collapsing under its own weight due to the heaviness.