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Traditional Chocolate Almond Panettone
Look for panettone pans or disposable wraps in kitchen supply stores.
3-1/2 to 4 cups all-purpose flour
1/3 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter OR margarine, cut into pieces
1/4 cup plus 1 tablespoon water
3 egg divided
1/2 cup mini chocolate chips
1/2 cup chopped, blanched slivered almonds, toasted
Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, butter and 1/4 cup water until very warm (120° to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
With spoon, stir batter down. Stir in chocolate chips and almonds. Place batter in a Panettone mold* (recipe makes enough to fill a 6-3/4 x 4-1/4-inch size mold). Cover; let rise in warm, draft-free place until batter doubles, about 1 hour.
Beat remaining egg with remaining 1 tablespoon water; brush over dough. Place on baking sheet and bake on lowest oven rack at 350°F for 35 minutes or until done. Let loaf cool on wire rack 5 minutes. Remove from mold and let cool completely. Or if using paper mold, serve in the paper.
*Panettone molds are available at specialty kitchen shops.