Panettone with raisins, dried apricots and chocolate with thermomix

(No Ratings Yet)

27 December, 2025

Recipe from our friend and collaborator Luz Maria Lagoa. Well, here are the panettone. Two 500 gr. Filled with chocolate, raisins and macerated dried apricots. And the smallest one is only made of chocolate.

Super delicious. I highly recommend them ❤Panettone with raisins, dried apricots and chocolate 🍊🍫

Panettone is one of those sweets that conquers with its aroma, its spongy crumb and its delicious mix of macerated fruits and chocolate. Preparing it at home takes time, but every minute invested shows in the result: a tender, elastic crumb full of flavor.

This version combines raisins, dried apricots and drops of dark chocolate, maintaining the citrus and aromatic touch characteristic of traditional panettone. If you follow each step calmly and patiently, you will obtain a delicacy worthy of any Christmas table.

Panettone with raisins, dried apricots and chocolate with thermomix

🧁 PANETTONE (RAISINS, DRINKS AND CHOCOLATE)

INGREDIENTS

Preferment

110 ml warm water
110 g strong flour
5 g fresh yeast

Stuffed

100 g dried apricots, cut into pieces
100 g raisins
180 g dark chocolate drops
Rum to macerate (or orange juice as an alternative)

Final dough

The preferment
4 L size eggs (5 if they are medium)
100 g sugar
60 g honey
Zest of 1 orange
10 drops of panettone flavor
Pinch of salt
500 g strong flour
15 g fresh yeast
150 g butter at room temperature

ELABORATION

Preferment

Mix all the ingredients.
Cover and let it rest for 30 minutes at room temperature.
Store in the refrigerator for a minimum of 18 hours.

Stuffed

Place raisins and dried apricots in a jar with a lid.
Cover just with rum (or orange juice).
Let it marinate at room temperature for a minimum of 12 hours, stirring occasionally so that it is well coated.

Final dough

Take the preferment out of the refrigerator and stir it.
Place in the glass along with eggs, sugar, honey, zest, aroma and salt. Mix 20 s V4.
Add flour and crumbled yeast. Mix 10 s V4.
Rest for 20 minutes to hydrate the flour.
Knead 3 cycles of 2 min with 5 min breaks between each one.
With the machine running, add the butter in pieces.
Rest 5 min.
Knead 4–5 cycles of 2 min with 5 min breaks.
The dough should be thin, elastic and with a good membrane.
Pour into a lightly greased bowl, cover and let triple its size (approx. 3 hours depending on temperature).

Formed

Lightly grease the table with sunflower oil.
Pour the dough, degas and knead for 1 min.
Divide: two pieces of 500 g and one of 300 g.
Stretch each piece into a rectangle.
- For the two large panettone: divide half of the raisin/dried apricot filling and 50 g of chocolate.
- For the small piece: add the remaining 80 g of chocolate.
Roll, form balls and place in the molds.
Cover and let rise almost to the edge of the mold (about 2 cm missing).
- The large ones: approx. 2 hours 45 minutes
- The small one: approx. 3 hours 30 minutes

Baked

Make two cross cuts on the surface, lift the peaks and insert small pieces of butter.
Bake in preheated oven 170°Cheat up and down, during 40–45 min.
If it browns too much, cover with aluminum foil.
When you take them out, hang up face down inserting needles or panettone clips near the base.
Let cool completely for 2 to 3 hours (overnight is better).