Buckwheat Panettone for 4 persons
Ordinary flour can also be used to replace the buckwheat flour.
- 80 gr flour
- 10 gr of fresh yeast or 1 sachet of dried yeast
- 75 ml warm milk
- 1 tsp brown sugar
- 100 gr buckwheat flour
- 180 gr semi-wholemeal flour
- 1 large egg
- 60 gr soft butter
- 110 ml milk
- 40 gr brown sugar
- 100 gr dark chocolate
- The zest of one orange
- ¼ tsp fine salt
Make the leaven by mixing all the ingredients together and cover. Put to one side for 2 hours.
Put the flour in a big bowl and add the leaven.
Pour in the milk and knead the dough.
Add the egg, butter chopped into chunks, salt and sugar.
Mix well using a wooden spoon until the dough become smooth.
Cut the three types of chocolate into small chips. Add to the dough. Continue to knead the dough until all ingredients are fully mixed into the dough.
Melt 5 grams of butter for 20 seconds in the microwave on maximum power. With a brush, grease the tins. Then line with greaseproof paper.
Divide the dough into 4 equal parts. Put each one into a tin.
Cover with a clean tea towel and leave to rise for 2 to 3 hours. The dough should double in volume.
Preheat the oven to 180°.
Coat the top of the panettones with melted butter.
Cook in the oven for 25 to 30 minutes. The panettones should be golden.
Leave to cool in their tins for 10 minutes after taking out of the oven. Remove from tins and leave to cool on a wire rack.