Chocolate Cherry Panettone
- 20 MIN
- 170 MIN
Chocolate Cherry Dough
- 11,25 mL (2 ¼ teaspoons) active dry or instant yeast
- 125 mL (½) Baxter whipping cream, warm
- 60 mL (¼ cup) warm water
- 2,5 mL (½ teaspoon) plus 60 mL (4 tablespoons) sugar
- 750-875 mL (3 - 3 ½ cups) all-purpose flour
- 45 mL (3 tablespoons) good quality cocoa powder
- 2,5 mL (½ teaspoon) salt
- 2 large eggs
- 80 mL (⅓ cup) melted Baxter butter
- 30 mL (2 tablespoons) additional sweetener (sugar, honey, or molasses)
- 125 mL (½ cup) chocolate chips
- 125 mL (½ cup) dried cherries, rehydrated in orange juice
- 1 large egg yolk, lightly beaten
- 30 mL (2 tablespoons) Baxter 35% whipping cream
Chocolate Shortbread Cookie Houses (Optional)
Yields 10 - 12 houses, depending on size
- 375 mL (1 ½ cup) all-purpose flour
- 125 mL (½ cup) good-quality cocoa powder
- 1,25 mL (¼ teaspoon) salt
- 250 mL (1 cup) unsalted Baxter butter, room temperature
- 125 mL (½ cup) granulated sugar
For the Chocolate Cherry Dough
- In a medium bowl, combine the yeast, cream, warm water, and ½ teaspoon of sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
- Meanwhile, in a large bowl mix together the flour, salt, and remaining 4 tablespoons sugar.
- In a medium bowl, whisk together the eggs, butter, and additional sweetener.
- When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine.
- Knead until you have a smooth and slightly sticky dough, 7 to 10 minutes, adding more flour as necessary. Knead the chocolate chips and rehydrated cherries into the dough after initial 5 minutes.
- Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it sit at room temperature until doubled in size, about 2 hours.
- Punch the dough down after it has risen. Transfer the loaf to the panettone mold (or a tall cake pan) and let it rise, covered, at room temperature for 30 minutes, until slightly puffy.
- Preheat the oven to 375 oF.
- Brush the loaf lightly with the egg wash. Bake until the loaf is golden brown and has an internal temperature of 190 oF begin checking for doneness at 30 minutes.
- Remove the loaf from the oven, and cool it on a rack before slicing.
For the Chocolate Shortbread Cookie Houses (Optional)
- In a small bowl, sift flour and cocoa together. Add salt, stir, and set aside.
- In a bowl of a standing mixer with a paddle attachment, beat butter on medium speed for 3 to 5 minutes until fluffy.
- Add sugar and continue to beat until very light in colour.
- Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
- On a floured surface, roll out cookie dough to ¼ inch in thickness.
- Cut out house shapes freehand or use a cookie cutter.
- Chill cut outs on parchment in the freezer for 30 minutes before baking. *This is an important step to ensure that cookies retain their shape.
- Preheat oven to 325 oF. Line a cookie sheet with parchment. Lay cookies on lined baking sheets. Bake until firm, 13 to 15 minutes. Cool completely on wire racks.
- Transfer store-bought icing to a piping bag with a fine piping tip. Decorate cooled cookies.
- Any leftover icing will be used to help secure the houses to the panettone.
A recipe created by our foodie influencer @ConstellationInspiration
A tasty, creamy butter that is churned to perfection. Ideal for sandwiches, baking or cooking, Baxter’s butter is a must for every fridge.
The choice is yours – whether in coffee, on pastries or as an ingredient in your favourite recipes, we are sure you will find the perfect Baxter cream that will fit your needs.