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Bourbonnatrix Bakes: triple chocolate toffee panettone

Panettone

Makes 2 Panettoni

Sponge
1 satchel (2¼ teaspoons) (7 gm) active dry yeast
1/3 cup (80 ml) warm water
½ cup (70 gm) unbleached all purpose flour

Mix the yeast and water in a small bowl and allow to stand until creamy, about 10 minutes or so. Mix in the flour. Cover with plastic wrap and allow to double in size for about 20 to 30 minutes.

First Dough
1 satchel (2¼ teaspoons) (7 gm) active dry yeast
3 tablespoons (45 ml) warm water
2 large eggs, at room temp
1¼ cup (175 gm) unbleached all-purpose (plain) flour
¼ cup (55 gm) (2 oz) sugar
½ cup (1 stick) (115 gm) unsalted butter, at room temp

In the bowl of a stand mixer, mix together the yeast and water and allow to stand until creamy, about 10 minutes or so. With the paddle attached mix in the sponge, eggs, flour, and sugar. Add in the butter and mix for 3 minutes until the dough is smooth and even. Cover with plastic wrap and allow double in size, about 1 – 1 ¼ hours

Second dough
2 large eggs
3 large egg yolks
2/3 cup (150 gm) (5-2/3 oz) sugar
3 tablespoons (45 ml) honey
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) (6 gm) salt
1 cup (2 sticks) (225 gm) unsalted butter, at room temp
3 cups (420 gm) (15 oz) unbleached all-purpose (plain) flour; plus up to (2/3 cup) 100 gm for kneading

With the paddle mix in thoroughly the eggs, egg yolks, sugar, honey, vanilla, and salt. Mix in the butter until smooth. Add the flour and slowly incorporate. At this stage the dough will seem a little too soft, like cookie dough. Replace the paddle with the dough hook and knead for about 2 minutes. Turn out the dough and knead it on a well-floured surface until it sort of holds its shape.
Don’t knead in too much flour but you may need as much as 2/3 cup (100 gm). Be careful the excess flour will affect the finished product.

First Rise
Oil a large bowl lightly, plop in your dough and cover with plastic wrap. Rise in a warm place for 2 – 4 hours, until tripled in size.

Filling and final dough
1½ cups chocolate chips (combination of milk, white and semi-sweet)
½ cup toffee chips
1/2 cup coarse sugar

Combine all your filling ingredients and mix well
Press out one portion of dough into an oval shape
Sprinkle over one quarter of the filling and roll up the dough into a log
Press out again into an oval shape and sprinkle over another quarter of the filling
Roll into a log shape again.
Repeat with the second portion of dough
Shape each into a ball and slip into your prepared pans, panettone papers or homemade panettone papers.

Cut an X into the top of each panettone and allow to double in size.
Rising time will vary but ff it has been rising in a warm place it should be doubled in about 2 hours.

Baking
When you think your dough has only about 30 minutes left to rise preheat your oven to moderately hot 400°F/200°C/gas mark 6 and adjust your oven racks.
Just before baking carefully (don’t deflate it!) cut the X into the dough again and place in a knob (a nut) of butter on top.

Place your panettoni in the oven and bake for 10 minutes
Reduce the heat to moderate 350°F/180°C/gas mark 4 and bake for another 10 minutes
Reduce the heat again to moderate 325°F/160°C/gas mark 3 and bake for 30 minutes until the tops are well browned and a skewer inserted into the panettone comes out clean.
Cooling your panettone is also important. If you have use papers (commercial or homemade) lie your panettoni on their side cushioned with rolled up towels. Turn gently as they cool. If you have used pans cool in the pans for 30 minutes then remove and cushion with towels as above.