Panettone with chocolate and raisins

Step 1

• In a large bowl, sift the flour.
• In a container pour the warm milk. Consequently, dissolve the yeast in the milk, stirring with a spoon then add the honey. Pour the milk into the flour and mix with a hand whisk until you get a smooth and lump-free batter.
• Cover the pre-dough with cling film and place it in the oven off with the light on to rise for about 50 minutes.
• After the rising time, resume the pre-dough which will be doubled in volume. Add the flour a little at a time, starting to knead with your hands. In sequence, continuing to knead, add the sugar, egg, honey and a pinch of salt.
• Finally, add the butter little by little. Continue to knead until you get a soft but not sticky dough. Place the dough in the bowl covered with cling film and let it rise in the oven with the light on for about 90 minutes.

Step 2

• After the rising time, work the dough again with your hands and add the chocolate chips and raisins previously softened in water and well squeezed. Divide the dough into 6 balls of the same weight. Place a ball in each mold and let it rise for another hour in the oven off with the light on.
• After the last leavening time, brush the panettoncini with fresh liquid cream then bake them in the oven at 180 ° for about 20 - 25 minutes. Let them cool.
• Roll out the red and white sugar paste.
• Subsequently, cut the white sugar paste with the cutter tool, forming discs of the same diameter as the panettone. Make waves at the ends of the circles then lay them on top of the panettone.
• With the red sugar paste, make strips that you will place at the base of the panettone.
• Finally, add the decorasugar to taste by gluing them to the sugar paste with a brush moistened with water.