Panettone Challah

I know it’s a little late but Panettone makes me always happy. For those of you who aren’t familiar with panettone it is an rich Italian sweet bread prepared usually around Christmas time. The preparation of panettone takes a few days which involves a careful attention to details. I decided to make an easier version for you guys so you can enjoy this magic for the upcoming Shabbat dinner.

So shall we??


For the challah-

500 gr white flour

230 ml lukewarm water

50 gr sugar

60 ml extra virgin olive oil

10 gr dry yeast

10 gr sea salt

1 egg

Panettone add-ins-

40 gr candied oranges

30 gr dried apricots

20 gr dried cranberries

20 gr golden raisins

30 gr chocolate chips

Preparation steps:

- Soak the panettone add-ins (without the chocolate) for 10 min. Drain and keep to add to the dough.

- In the stand mixer’s bowl mix the the water, sugar and yeast. Let it sit for 10 min.

- Add the egg. Add the flour and then the olive oil. Don’t mix.

- Start kneading the dough until start coming together.

- Knead for 4 min. Add the salt.

- Change the speed of the mixer one level up. Add the panettone add-ins. Mix for 8 min.

- Round the dough and place in a greased bowl covered with a towel. Let it rest until doubled in size.

- Divide as you like, I divided this beauty to 6 pieces of 150 gr each.

- Round each piece to a ball. Cover with a towel and let it sit for 10 min.

- Open the balls to strands and braid. Decorate the challah with more

panettone toppings.

- Let her proof. You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounced back slowly.

- Brush with egg yolk mixed with a sip of water. Don't make a pool of egg on the challah. Light Brushing. We don't want an omelette on our bread!

- Bake in a preheated oven to 380F or 190C for about 25 min. If the top of the challah gets brown to fast, cover the top with an aluminium foil.

- Cool the challah on a rack.

- Mind blowing Next day French toast guaranteed.

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