- 1 package of Fleischmann’s Traditional Yeast
- 1 cup of warm water, approx. 110°F
- 1 cup of warm whole milk, approx. 110°F
- 1 cup + 1 tbsp of granulated sugar
- 1 gros œuf
- ⅛ tsp of fine sea salt
- ¾ tsp of vanilla extract
- Zest of 1 medium washed orange
- ⅓ cup of unsalted butter, melted and cooled
- 5 ½ cups of all purpose flour
- 1 cup of chocolate chunks, roughly chopped (set 1 tbsp aside for garnish)
- 1 ½ cups of water
- ½ tasse de sucre granulé
- 1 medium navel or blood orange, sliced crosswise ¼” thick
- 1 cup of powdered sugar
- 2-3 tbsp of heavy cream
Candied Orange Slices:
- In the bowl of a stand mixer, add warm water and milk. Sprinkle in yeast and whisk in 1 tbsp of sugar. Let sit until it becomes foamy, approx. 5 minutes.
- Whisk in remaining sugar, 1 egg, salt, vanilla, orange zest and melted butter. Whisk until combined.
- Attach the dough hook to your stand mixer and set to the lowest speed. Add in flour 1 cup at a time, scraping down the sides as needed. Once all the flour is added, turn speed to medium low and knead until the dough forms and pulls away from the sides, approx. 5-10 minutes. Cover and let sit to rise in a warm place, until it doubles in size, approx. 1 hour.
Candied Orange Slices:
- While your dough is rising, make your candied orange slices. In a medium skillet, combine water and sugar and bring to a boil. Add the orange slices and cook over medium heat, turning occasionally. Once the liquid has reduced to a thin syrup and the slices start to become transparent, reduce to low heat (approx. 20 minutes). Continue to cook until the syrup is thick and the slices have become very tender but still intact, approx. 10 minutes.
- Place the slices onto a wire rack to cool.
- Préchauffer le four à 350 °F.
- Grease a tall 4.5”x7” panettone mould or panettone liner. Punch down dough and fold in the chocolate chunks. Place the dough into your prepared pan and let sit to rise for 30 minutes.
- Bake for 50-60 minutes or until the top is browned and an inserted skewer comes out clean. Take 3 long skewers and push each through the lower part of the paper mould (approx. 1” from the bottom), evenly spacing out the skewers and having exposed skewers each end of the panettone. Flip over and suspend the panettone so it is upside down in a large pot. The exposed ends of the skewers should be resting on the rim of the pot. Make sure the sides and top of the panettone are not touching the pot. Cool completely, approx. 1 hour.
- Make your glaze by mixing your powdered sugar and heavy cream. The mixture should be a fairly thick consistency but still be able to run very slowly.
- Pour over your cooled panettone. Garnish with your candied orange slices and roughly chopped chocolate. Let rest until the glaze sets, approx. 15 minutes.