Ingredients for 1 panettone weighing approx. 750 g (a 22 cm cake tin) First dough:
250 g whole wheat flour
125 ml warm water (approx. 36 °C)75 ml Extra Virgin Olive Oil 50 g brown sugar
25 g agave syrup
25 g sourdough starter
3 egg yolks
1 pinch of salt *** Second dough:
60 g whole wheat flour
100 ml Extra Virgin Olive Oil
40 g brown sugar
50 g agave syrup 5 egg yolks
125 g raisins1½ organic oranges (just the grated peel)
1.5 g malt1 vanilla pod *** Filling and glazing:
1 jar Viallella
or another chocolate and hazelnut spread (200 g)250 g dark chocolate
First dough: gradually add the flour, water and olive oil to the sourdough starter, mixing constantly for about 15 minutes. Add the egg yolks (they should be kept at room temperature for about half an hour beforehand) one at a time, and then the sugar and agave syrup, amalgamating thoroughly. Continue to work until the dough has a moist but compact and elastic consistency; it should take about 25 minutes. Now leave it to rise for 5-6 hours, at a temperature of 25 °C, until it has tripled in size (to help it rise you can put it in the oven, turned off and closed, with just the light on, to create a “leavening chamber”).
Second dough: gradually add the water, flour and oil to the first dough and continue kneading. Now add the egg yolks, one at a time, the agave syrup, the raisins (previously soaked in warm water for at least half an hour and then dried), the grated orange peel, malt and seeds from the vanilla pod. Knead the dough again for about 25-30 minutes until it’s smooth, soft and elastic and then leave to rise for another 6 hours, at 25 °C.
After the dough has risen put it into a cake tin lined with greaseproof paper, or into a paper panettone mould (the paper will help you “hang up” the cake later) and wait for about another hour. Cut a cross on the surface of the dough and bake it at 180 °C, for 45-50 minutes. If you see that it’s browning too much, lower the temperature, but don’t open the oven! When the panettone is cooked it needs to rest again for a couple of hours, hanging upside down, so it doesn’t deflate and maintains its typical “puffy” shape. To do this, take a saucepan that’s taller and wider than the panettone, pierce the cake through the greaseproof paper or paper mould with 2 skewers (either metal or wood) and “hang” it upside down in the saucepan. When it’s dry, it’s ready to be filled.
Put the Viallella in a bowl, stir well to make it “softer” and transfer it into a piping bag. Now fill the panettone by inserting the tip of the piping bag into it. Chop the dark chocolate and melt it in a small saucepan over a very low heat; then pour it over the top of the panettone and use a spatula, or the flat blade of a knife to distribute it evenly. This chocolate panettone is delicious eaten straight away, but also a few hours later, when the chocolate glaze has set.