Panettone filled with ricotta and chocolate with cinnamon and raspberry
Desserts from Italy
translated by Italian with
A recipe for a Christmas classic, and easily pruned to all
In a small saucepan, melt 120 g of butter. Pour them into the planetary or in a food processor and add the milk, sugar and yeast and make cube crumbled mix well.
Add to this all 2 eggs, aroma panettone or the peel of a lemon and an orange grattuguate, and vanilla
mix again thoroughly and do not worry because you will get a slightly grainy results
Now pour in the robot a pinch of salt and flour. Knead for several minutes, or at least until you get is smooth, soft but sticky at the same time.
Let it rise in the robot until doubled in volume (The time for leavening may vary due to many factors).
Once it has doubled the volume, rimpastate again and eventually drop the dough, using a lollipop pot seen its enormous elasticity, on a well-floured surface
Hand add you the chocolate chips flour (I have done so because my baby love it, but if you want you could also increase the dose).
With hands give it a nice round shape and put it in a special mold for panettone 1Kg paper.
Prepare the room dil ievitazione, ie the place where your cake will soar. Preheat the oven at 50 ° for 5 minutes. Switch it off and right on the bottom poggiatevi a saucepan with boiling water.
Place the pirottino on the grill, close the oven and let rise until it does not exceed a few centimeters of the edge of the stencil.
At this point there remains nothing but turn on the oven at 180 ° if static, if ventilated 160 ° for 40/45 minutes.
Freshly baked pull it out and put it to cool upside down, so will not subside.
Usually I stab at the base 4 skewers and toothpicks to support the cake between two chairs, being careful not to drop it.
When it is cold, it is possible to decorate it externally.
Remove the toothpicks, put it on a serving tray or dish, melt in bain-marie the dark chocolate and glassatelo.
After a few seconds, sprinkle with white chocolate chips and you're done.