3/4C (3.42 oz) (97 gr)strength flour, or all purpouse flour
For the dough #1:
2eggs, medium size
All the preferment
1C (4.58 oz) (130 gr)strength flour, or all purpouse flour
For the dough #2:
6tbso (3.17 oz) (90 gr)unsalted butter at room temperature
1/3C + 1.5 tbsp (3.17 oz) (90 gr)granulated white sugar
1egg, medium size
3egg yolks
2tsp (0.33 fl oz) (10 ml)honey
The seeds of a vanilla bean
The zest of 2 oranges
The zest of 1 lime
2C (9.17 oz) (260 gr)strength flour, or all purpouse flour
1tsp (0.25 oz ) (7 gr)salt
1 1/2C (9 oz) (255 gr)semisweet chocolate chips
To finish:
1beaten egg, to brush the panettone with
1tbsp (0.53 oz) (15 gr)unsalted butter
Instructions
For the preferment:
In a medium bowl, put the water and yeast and mix with a spoon.
Add in the sifted flour and combine. Let it rest for 30 to 60 minutes until the mixture rises and turns fluffy.
For the dough #1:
In a big bowl, place the butter and sugar and cream together using a hand whisk for 2 to 3 minutes until the mixture lightens in color.
Mi in the egg and the preferment and beat for 1 more minute. Add in the sifted flour and mix well until combined.
Cover the bowl with plastic kitchen wrap or a kitchen towel and let it rest for 3 to 5 hours at room temperature until it treiples its size. You could also leave it in the fridge for 10 to 12 hours.
For the dough #2:
In a big bowl place the sugar and butter and mix using a hand whisk for 2 to 3 minutes until the mixture lightens in color.
Mix in the eggs and the egg yolks and mix for 3 more minutes. Add in the honey, the vanilla beans, and the orange and lime zest. BEat for 1 minute until completely integrated.
Once the dough #1 has rested add it in here and beat with a wooden spoon for 2 minutes until well combined.
Add in the sifted flour with the salt and mix using the same wooden spoon or your hands until you get a very sticky dough.
Place the dough on a clean surface and knead by punching it and folding it onto itself for 10 minutes so it turns softer. Let it sit for 5 minutes.
Repeat this kneading process two more times to complete 30 minutes of kneading. The dough should be soft and elastic (all this kneading process could also be done in a standing electric mixer using the dough hook).
In the end add in the chocolate chips and knead for 3 minutes until well integrated. Once ready, form a ball with the dough and put it in a clean bowl with some oil so it doesn't stick.
Fold the dough in an envelope shape, this is achieved by rolling out each side of the dough and folding it onto itself, to develop the gluten. Cover the bowl with some kitchen plastic wrap or a kitchen towel and let the dough rest for 20 minutes. Repeat all this process once more, finishing by folding the dough in an envelope shape (you should fold the dough twice in total).
Once the folding is donde, cover the bowl and let it rest for 3 hours until it triples its size.
Grease and line two panettone pans of about 5.5 inches (14 cm) in diameter and about 4 inches (10 cm) tall with parchment paper. If you have panettone molds or pans use them, if not, do it the way we do, using round cake pans. (see the picture).
Once the dough has tripled its volume, place the dough on a floured surface and divide it in two. Form a ball with each piece of dough and put them each in a panettone pan.
Cover the panettones with kitchen plastic wrap or a light kitchen towel and let them rest for 2 hours until they rise up to the 4 inches (10 cm) of the pan.
Preheat the oven to 375º F (180º C). With a sharp kitchen knife, make a cross shape cut on the surface on the middle of each panettone and open a little this cut using your finger tips.
Brush the panettones with the beaten egg with a kitchen brush and 1/2 tbsp butter on top of each one, in the centre.
Bake the panettones for about 35 minutes until they turn golden brown. Take them out of the oven and pierce each panettone on the bottom, using two wooden sticks for each panettone, to then use these wooden sticks to hang them upside down in a big pot to let them cool down this way and so they hold their shape, because they are delicate.
Let them rest for 1 hour hanging upside down and then let them cool down on a cooling rackfor another hour aproximately. Now, you can finally enjoy them!