6 cups of wheat flour
1 1/2 cup of warm milk
2 cups of chocolate chips
1/2 cup of lukewarm water
2/3 cup of sugar
1/3 cup of melted butter
1 1/2 teaspoons of salt
3 beaten eggs
1 teaspoon of panetone extract
2 tablets of biological yeast
Accessory
Parchment paper for panetone with a capacity of 1 kg
6 cups of wheat flour
1 1/2 cup of warm milk
2 cups of chocolate chips
1/2 cup of lukewarm water
2/3 cup of sugar
1/3 cup of melted butter
1 1/2 teaspoons of salt
3 beaten eggs
1 teaspoon of panetone extract
2 tablets of biological yeast
Accessory
Parchment paper for panetone with a capacity of 1 kg
1
In a bowl, activate the yeast in lukewarm water
2
Add milk, eggs, sugar, butter, and salt to the mixture
Mix well
3
Gradually add flour and extract to the dough and mix well
4
Cover the bowl with an oiled aluminum foil and let the dough rise in a turned-off oven for 30 minutes
5
Remove from the oven and, using your fist, press down the dough
6
Add chocolate and mix well
7
Transfer to a mold and bake at medium temperature for 45 minutes or until a thin knife comes out clean
8
Remove from the oven and let rest for five minutes before unmolding and serving.
