WHITE CHOCOLATE PANETTONE ( ITALY)


  • 1,1 lb of flour
  • 0,033 lb  yeast
  • 0,11 lb of powdered sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 6,76 oz of milk
  • 0,44 lb of butter at room temperature
  • 0,38 lb of dried blueberries
  • 0,11 lb of raisins
  • 0,18 lb white chocolate
  • Salt

For the TOP:

  • Apricot jam
  •  Almond

Mix the flour, yeast, salt and powdered sugar in a deep bowl. Crack the eggs into a bowl, beat them and add the vanilla extract and mix again. After boiling and warming the milk, add it to the dry mixture with the egg and knead until you get a dough as soft as an earlobe. Cover it with a damp cloth and let it rise for 1 hour at room temperature. Add the softened butter at room temperature to the puffed dough and knead it well. Cover it again and let it rise for 1 hour. Finally, add the blueberries, raisins and grated or finely chopped white chocolate to the dough and knead until all the ingredients are mixed together. Spread the dough in a greased springform mold and leave it covered for half an hour. Bake in a preheated 356 degree oven until it turns brown. After it cools down, apply apricot jam with a brush and garnish with almonds.

ENJOY YOUR MEAL
 

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