Name: Panettone Challah
Cook time: 12600 s
Total time: 12600 s
Yield: 2 challahs
Ingredients: 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 Atlantic sea salt; 1 free range egg; Panettone add ins:; 40 gr candied oranges; 30 gr dried apricots; 20 gr dried cranberries; 20 gr golden raisins; 30 gr chocolate chips

BenGingi

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.


Panettone Challah

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.

Knead on the slowest speed of your stand mixer. After 10 min, add the salt.

Change the speed of the mixer one level up. Add the panettone add-ins. Mix for additional 2-3 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. You know the challah is ready when the internal temperature reaches 190F or 95C.

Once the challah is coming out from the oven, cover immedietly with a couple of towels. The towels will keep all the steam that is coming out from the hot challah which will result in a super soft crust.

If you plan to eat it in the next few days- close in a plastic sealed bag once cooled down completely.

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