Panettone and Chocottone - The Best Recipe

In the stand mixer, add the all-purpose flour, the five egg yolks, the butter, the sugar, the dry active yeast, and the milk.

Add the 30 drops of panettone extract to the mixture.

Beat the dough in the stand mixer, starting on low speed, for about 15 minutes, until it is uniform, smooth, and completely pulls away from the bottom of the bowl, reaching the windowpane stage.

Lightly grease the bowl with release spray and cover the dough with plastic wrap to rest and double in volume.

With the dough risen, divide the volume and gently start incorporating the candied fruit and raisins (or chocolate chips for the Chocottone version).

Weigh portions of the dough (approximately 525g for 500g molds) and shape them into rounded balls with the smooth side facing up.

Place the shaped loaves into the proper paper panettone molds and let them rise again until they almost reach the top edge of the mold.

Preheat the oven to 350°F (180°C). Before placing them in the oven, make an 'X' shaped cut (or cross) on top of each panettone.

Place a small piece of butter on each point of the cut made on top of each panettone.

Bake the panettones/chocottones in the preheated oven at 350°F (180°C) for approximately 35 to 40 minutes until nicely browned.