Chocolate Panettone

Preparation

1. We prepare the sourdough about 12 hours before preparing the panettone itself. To do this, we dissolve the fresh yeast in a little water. Then we mix in a large jar the water where we have dissolved the yeast, the flour and the rest of the water. We will get a sticky dough. Cover with a transparent film and leave it at room temperature until the next day. Now in winter, it is better to put the jar in an oven or in the microwave turned off, so that there is a warmer temperature.

2. We start with the panettone dough. We dissolve the fresh yeast in part of the milk. Mix the other ingredients in a large bowl, reserving only one egg and the chocolate chips. Knead well and add the sourdough.

3. We knead again for about 20 minutes until we have a soft and elastic dough.

4. So, we integrate the chocolate chips into the dough. We let the dough rest with the bowl covered with film or a cloth until it doubles its volume, more or less for an hour. It is better to put the dough inside the oven, as we did with the sourdough.

5. When the dough has doubled its volume, we give it another little kneading to
   release the gases and divide it into two equal parts to form two smaller panettones that cook better.

6. Fill the molds (paper-covered or greased) with the dough and let it double in volume for another hour.

7. After the rising time, we paint with the panettones with the beaten egg that we had reserved and we put them in the preheated oven at 175 degrees for about 40-50 minutes.

8. We check with a needle or a knife if the inside of the panettone is dry.