Chocolate Cherry Panettone | Scotsburn

Name: Chocolate Cherry Panettone | Scotsburn
Total time: 170 min
Ingredients: 11 1/4 mL (2 ¼ teaspoons) active dry or instant yeast; 125 mL (½ cup) Scotsburn whipping cream, warm; 60 mL (¼ cup) warm water; 2 1/2 mL (½ teaspoon) plus 60 mL (4 tablespoons) sugar; 750-875 mL (3 - 3 ½ cups) all-purpose flour; 45 mL (3 tablespoons) good quality cocoa powder; 2 1/2 mL (½ teaspoon) salt; 2 large eggs; 80 mL (⅓ cup) melted Scotsburn butter; 30 mL (2 tablespoons) additional sweetener (sugar, honey, or molasses); 125 mL (½ cup) chocolate chips; 125 mL (½ cup) dried cherries, rehydrated in orange juice; 1 large egg yolk, lightly beaten; 30 mL (2 tablespoons) Scotsburn whipping cream; 375 mL (1 ½ cup) all-purpose flour; 125 mL (½ cup) good-quality cocoa powder; 1 1/4 mL (¼ teaspoon) salt; 250 mL (1 cup) unsalted Scotsburn butter, room temperature; 125 mL (½ cup) granulated sugar

www.scotsburnmilk.ca

A recipe to make Chocolate Cherry Panettone using Scotsburn milk and cream. Up to 7-8 servings of this tasty dessert in 170 min.

View full recipe on www.scotsburnmilk.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.scotsburnmilk.ca.

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