Indulgent Chocolate Panettone with Silky Ganache Filling

Directions

1. 1

   In a large bowl, add the flour and make a well in the center. Place the sugar and yeast in the well.

2. 2

   Pour a small amount of warm milk into the well and stir gently to dissolve and activate the yeast. Set the remaining milk aside.

3. 3

   Add the egg yolks, softened butter, panettone extract, and salt to the bowl.

4. 4

   Mix everything together, gradually adding the remaining milk until you get a slightly sticky dough that barely clings to your hands — not too dry, not too soft.

5. 5

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Lightly oil your hands if needed.

6. 6

   Return the dough to the bowl, cover with a clean cloth, and let it rest in a warm spot for 30 minutes until doubled in size.

7. 7

   Divide the dough into two portions. Flatten each piece and fold in dried fruits or chocolate chips if using.

8. 8

   Shape each portion into a ball by tucking the seams underneath, and place in 500 g panettone molds.

9. 9

   Let rise until the dough reaches near the top of the mold.

10. 10

    Bake in a preheated oven at 180 °C (350 °F) for about 45 minutes until deep golden brown.

11. 11

    Make the ganache: heat the cream until steaming, pour over the chopped chocolate, let sit 1 minute, then stir until smooth and glossy.

12. 12

    Once the panettones have cooled, pierce them from the bottom or hollow out the top, fill generously with ganache, and pour the remainder over the surface.