Panettone au Chocolat
Panettone paper molds, 2
Mix the flour 00 with the yeast, then add to it 2 egg yolks and the cold water.
Keep kneading until getting an smooth surface dough (around 10 minutes), lay the dough in a bowl and cover it with kitchen foil (let it rise for 40 minutes).
Mix 4 egg yolks with milk enough until getting an amount of liquid equal to 150 ml.
Add to this the orange blossom water, vanilla and the honey.
Mix this into the previously prepared dough, then add to this the salt, flour, butter and the sugar, keep kneading this for around 15 minutes.
Cut the chocolate in small pieces.
Once the dough is smooth and well blended lay it on an oiled surface.
Roll out the dough and sprinkle it with the chocolate, then roll the dough.
Cut from the resultant roll 4 equal portions.
Lay them over each other and then make 1 roll from it.
Do the same procedure again, then make one ball and cut it 2 equal portions.
Lay each portion in a Panettone paper mold and let it rise on a warm place for 3 hours.
Make on top of each loaf a cut with a sharp knife, then lay a small piece of butter on each cut.
Bake them in a previously preheated oven at 170°C for around 50 minutes.
Once you take out of the oven the breads dust them with the cocoa powder.