Honey grilled chicken burritos

Baking is fun and it requires some labor and love from the person who is cooking it. For this particular recipe, you don’t have to put in labor but you need to wait an overnight for the dough to rise. So you need patience before you can get a taste of this lovely brown and moist bread.

INGREDIENTS

To make sponge/starter with yeast:

1. warm water……………………………………………………. 1/3 cup
2. Active dry yeast……………………………………………….. 2 1/4 teaspoons
3. All-purpose flour…………………………………………….. 1/2 cup

To make the first dough:

1. Warm water………………………………………………………..  3 tablespoons
2. Active dry yeast………………………………………………….. 2 1/4 teaspoons
3. Large eggs…………………………………………………………….. 2
4. all-purpose flour………………………………………………… 1 1/4 cups
5. granulated sugar………………………………………………. 1/4 cup
6. unsalted butter…………………………………………………. 8 tablespoons

To make the second dough:

1. Large eggs…………………………………………………………….. 2
2. egg yolks………………………………………………………………. 3
3. Granulated sugar………………………………………………….. 3/4 cup
4. Honey………………………………………………………………….. 2 tablespoons
5. vanilla extract……………………………………………………… 1 1/2 teaspoons
6. Salt…………………………………………………………………….. 1 teaspoon
7. Unsalted butter……………………………………………….. 2 sticks
8. all-purpose flour……………………………………………….  3 cups
9. Vegetable oil…………………………………………………….. For coating the bowl

Additional:

1. golden raisins……………………………………………………… 1 2/3 cups
2. Water
3. finely chopped candied orange zest …………………… 1 cup
4. lemon zest
5. orange zest
6. All-purpose flour……………………………………………….. 3/4 cup + 3 tablespoons
7. unsalted butter…………………………………………………. 1 tablespoon

Method of preparation:

To make the sponge:

1. Add water to a medium sized bowl and sprinkle yeast on top. Set aside for 10 minutes. Stir in the flour and cover with a plastic wrap tightly.

2. Keep it aside until it doubles for 30 minutes.

To make the first dough:

1. Add water to a bowl of stand mixer and sprinkle some yeast on top. Leave the mixture for 10 minutes or until it starts bubbling.
2. Now, add the sponge, flour, sugar and eggs to the bowl and mix on low speed settings until the mixture gets together for 2 minutes.
3. Now increase the speed to medium and add butter, 1 piece a time. Let the butter incorporate and mix the dough until it becomes a sticky ball for 4 minutes or more.
4. Stop the mixer and remove the mixture to a bowl and cover it tightly with a plastic wrap.
5. Let the dough sit for 1 hour or until it doubles up in size.

To make the second dough:

1. In a bowl of stand mixer, add eggs, sugar, honey, salt, yolks and vanilla.
2. Mix on low speed until everything is combined for a minute.
3. Now increase the speed to medium high and add butter. Mix for 2 to 4 minutes until the mixture is smooth.
4. Now, decrease the speed and add flour. Mix for 2 minutes. Stop the mixer and remove the mixture from the sides of the bowl and paddle. Now attach the dough hook and then start mixing on medium speed for 10 minutes.
5. Now coat a large bowl with oil and add the dough to it. Cover it with a plastic wrap and refrigerate for 12 to 24 hours.

Finishing:

Panettone baking1. Remove the dough from fridge and place it on work surface sprinkled with flour. Use a sharp knife and divide the dough into 2 parts and make a ball.
2. Cover with plastic wrap and let it sit for 2 hours.
3. Coat the molds with butter and place a baking sheet in it and set aside.
4. Add raisins in a bowl and cover with water. leave them for 30 minutes.
5. Now drain the raisins and pat them dry and leave them aside to dry.
6. Add the candied zest, lemon zest, orange zest and flour to the raisins and set aside.
7. Now take the dough and shape it into an oval of size 13 by 12 inch. Use as much flour as needed on the work surface.
8. Add the fruit mixture and gently press them into the dough.
9. Now roll the dough into a log shape and start incorporating the fruit mixture into it.
10. Roll the dough into a log and place them seam side down.

11. Place it in the molds and make a x with a knife on the top.
12. Cover the mold with plastic wrap and let the dough to rise for 2 hours.
13. Preheat the oven to 400 degree F.
14. Keep a piece of butter in the center of X cut and bake for 10 minutes. reduce the temperature to 375 degrees and bake for 10 minutes.
15. Again reduce the temperature to 350 degrees and bake until the crust is golden brown for 30 to 40 minutes.
16. Now, take the panettone out and place it in a towel circle. Do not cool them immediately.
17. After sometime, cool them for 1 and half hour or so.
18. Remove from molds, cut it and serve it