This year I don’t know what happened, but I had a certain obsession with the panettone. In previous years, when this time came, it ended up consuming, but it’s not that true-love.
However, I wanted something different this time… and whoever follows me on social media xoxiais social network knows that I’ve had a craving for brigadeiro for months. Anything with brigadeiro, the said itself or cakes and the like. So what wasn’t fat guy’s bright idea? Brigadeiro Panettonetime!
The recipe seems to be very long and complicated. But it’s not, I just detailed each part very well to make it well explained. I won’t deny that you need to dedicate a certain amount of time to make it… bread requires dedication to be able to show its full potential.
O panettone It wouldn’t be any different, especially since it’s a sweet and rich preparation (butter, eggs…) that requires more yeast. Respecting fermentation times is essential.
I know I’m biased when I say it, but this version is worth every calorie and gram of fat it has. The reward justified the whole day in the kitchen (ok, I stayed all day because I was doing other things too). The flavor profile is reminiscent of traditional panettone that comes from orange and lemon.
And the brigadeiro is special: it contains cream, chocolate and cocoa powder. I need to say more?
Special Brigadeiro Panettone
Makes: 2 units of 500g/each
SPONGE
- 130 g wheat flour
- 100 g skimmed milk (or integral)
- 9 g instant dry yeast
MASSA
- 265 g wheat flour (+ 50g for kneading)
- 100 g eggs (about 2 units)
- 15 g excited (about 1 unit)
- 90 g skimmed milk (or integral)
- 60 g crystal Sugar
- 10 g refined salt
- 15 g powdered milk
- 8 g mel
- 5 g instant dry yeast
- 5 g orange zest (pear or lime type; about 1 unit)
- 5 g lemon zest (about 1 unit)
- 80 g butter without salt (point of ointment; + 20g for greasing)
- 20 mL vanilla extract (optional)
BRIGADEIRO and FILLING
- 395 g condensed milk (integral)
- 200 g UHT cream (20% fat)
- 50 g milk chocolate
- 50 g semisweet chocolate
- 15 g cocoa powder
- 75 g semisweet chocolate (55% cocoa)
- Bitter sprinkles
- vegetable oil (to spread)
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: SPONGE
- In a large bowl (or a mixer) add the milk and dissolve the instant dry yeast. Mix well.
- Add the mixture to the wheat flour.
- Using a planetary mixer at medium speed, knead for 2 minutes with the hook attachment. It will form a uniform mass. It can be ugly in the hand too.
- Cover the bowl with plastic wrap (or a damp cloth) and set aside for 60 minutes. On colder days increase the time.
Mode: BRIGADEIRO
- Melt the semi-sweet and milk chocolate in a bain-marie or microwave.
- Chop the dark chocolate and set aside, it will be used as a filling.
- In a large pan, add the condensed milk, cream, melted chocolate and cocoa powder (if there are lumps, sift them first). Mix well.
- Cook over medium heat, stirring constantly until it reaches the spoonful brigadeiro point. In other words, it is creamy enough to maintain its shape, but soft to roll. It may take around 15-20 minutes, depending on your stove.
- Remove from the pan and let cool.
- Cat’s jump: how it will be used as a filling and to make it easier to handle later, below is the tip. Before starting, grease a metal dish/baking tray with oil and place it in the freezer. When the brigadeiro is ready, with half of the brigadeiro separate small “balls” using spoons on the freezer tray, when finished, return the tray to the freezer until it is time to fill. The other half will be used as coverage.
Mode: MASS
- After the sponge has fermented, begin this step.
- In a bowl, add the wheat flour, granulated sugar, whole milk powder, orange zest and lemon zest, mix well and set aside.
- Dissolve the honey with the milk, add the instant dry yeast. Mix well.
- Add the milk mixture to the prepared sponge. In the mixer with the hook attachment, at low speed, beat for 2-3 minutes.
- Add the eggs and yolk, continuing to beat.
- Increase the speed to medium, and start adding the dry ingredients little by little. Before the end, add the salt and vanilla extract, if using.
- When the dry ingredients are incorporated, remove the dough from the bowl and transfer to a clean surface.
- Open the dough and distribute the butter. And start kneading the dough, mixing to make the butter homogeneous in the dough.
- Have around 50-100g of extra flour nearby during kneading. Knead for about 15-20 minutes. The dough should not be “dry”, it will remain slightly sticky, however, it will be firmer and will maintain its shape.
- Open the dough and distribute the chopped dark chocolate, mixing well to have an even division in the dough.
- Bolear (leave it in a ball shape). Return to the bowl, cover with a damp cloth and let it ferment for 60 minutes. On colder days, increase the time.
Mode: SECOND FERMENTATION AND FILLING
- Melt the extra 20g of butter (there will be leftovers, set aside), and grease two 500g paper pans suitable for panettone.
- After fermentation, weigh the dough and divide it into two portions. The total mass should be around ~1006g (1kg), so each portion will be ~500g.
- Remove the dish with the brigadeiro from the freezer.
- Using one portion, roll out the dough into a square and distribute the pieces of frozen brigadeiro. Remembering that the frozen quantity is enough for two portions.
- Join the ends of the dough square to the center, rounding again and mixing to distribute the brigadeiro throughout the dough. Leave the smoothest part up and place it in the panettone mold.
- Repeat the same process with the other portion.
- Place the paper molds on a baking tray, it should be baked with it.
- Let it ferment for 60 minutes covered with a damp cloth.
Mode: BAKE AND TOPPING
- Heat the oven to 180ºC, 15-20 minutes beforehand.
- Brush with the remaining butter and make an “X” cut with scissors and apply more butter.
- Bake the panettone at 180ºC for around 40-45 minutes or until golden.
- Remove from the oven and transfer to a wire rack to cool.
- Leave to cool for 25-30 minutes before applying the icing.
- With the remaining half of the brigadeiro, divide it into two parts to cover each of the panettones over its entire surface.
- Sprinkle the sprinkles or place the sprinkles in a bowl and turn the panettone over, being careful not to fall.
- Wait for it to cool completely before consuming and wrapping.
- Cocoa powder and granules: they are from Callebaut.
- Bitter chocolate: it’s from Garoto.
- Durability: I recommend immediate consumption and storing in the refrigerator, as it does not use preservatives.
