Chocolate & Candied Orange Panettone inTin Can

Panettone is an Italian sweet bread which have its origin from Milan and enjoyed during Christmas and New year in most European countries and South America. Though Panettone have its own baking mould, they can be baked prefectly in small round mould lined with baking paper or parchement paper.If you have some unused tin can after using your canned foods, you can reuse them to bake some interesting baked goodies. And they are seriously great to bake some mini Panettones at home easily as well. Kids at home love chocolate loaded panettone very much, obviously i gathered all the ingredients to bake this ultimate chocolate chips and candied orange loaded Panettone with those tin cans.

Traditionally, this bread dough calls for a long process, the proofing process take several days which gives an incredible fluffy character to this bread. And this bread contains candied orange, citron, lemon zest and loads of raisins which are added directly to the bread dough instead of soaking.My today's version is one of the easiest and simple version of panettone which turns extremely prefect as much as like the traditional panettone. Everyone at home enjoyed thoroughly this fantastic bread for their Sunday brunch and those candied orange brings an excellent aroma to this beautiful sweet bread.

3/4 cup Milk
1+1/2 tbsp Yeast
5cups all purpose flour
100grs Butter
1cup Sugar
1tsp Salt
3 Eggs
2 Egg yolks
1tbsp Vanilla extract
2tbsp Candied Orange (chopped finely)
1cup Chocolate chips
Milk (for brushing)
Sugar pearls (as per need)
Chocolate chips (as per need)

Heat milk on low heat until warm to the touch and remove from heat. Add in the yeast and 1 cup flour.

Mix well and keep aside for 15-20 minutes.

Add sugar, salt, eggs, egg yolks, candied orange, vanilla extract and butter to the bowl.Beat until the mixture turns curdled.

Add the flour and yeast mixture. Add remaining flour, one cup at a time, and knead everything as a dough.

The dough will be sticky, drop the dough on a floured surface, dust with flour and knead well until dough is well mixed and smooth.

Add in the chocolate chips and knead again.

Using floured hands, shape dough into a three medium sized balls and place the dough inside to the tin can.

Place in a warm place to rise. Let the dough rise for 2 hours. Brush with milk. Sprinkle some chocolate chips and sugar pearls.

Preheat oven to 350 degrees.

Bake panettone for 35-40 minutes until the top turns golden brown. It will sounds hallow when you tap it gently.

Remove from oven and let cool.

This is part of the Bake-a-thon 2017

An InLinkz Link-up