The beaver is a proud and noble animal

180 ml warm milk
3 egg yolks
2 eggs
1 orange, the finely grated zest only
1 lemon, the finely grated zest only
2 tsp (10 ml) vanilla extract
490g unbleached all-purpose flour
105g sugar
1 tbsp instant dry yeast
1 tsp salt
115g unsalted butter, softened
225g mix of milk and dark chocolate chips
60 ml port

In a bowl, whisk together the milk, egg yolks, eggs, zests and vanilla.

In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.

Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm place for 1 hour and 30 minutes.

In another bowl, stir chocolate chips and port, while the dough is rising.

Fold the chocolate and port mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mold. Place on a baking sheet. Let rise, uncovered, in a warm place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mold.

With the rack in the middle position, preheat the oven to 350°F (180°C).

Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean. Let cool (you can skewer it and invert it if you want, I didn’t do it).

Edit: tried it again and noticed that my yeast in the 1st one was out of date, so that might have impacted the rise. The 2nd proof was also much longer and I baked it at 160c fan.

425g pumpkin puree
700g flour
1 shot of whiskey
1 packet of active dry yeast
180ml orange juice
100g sugar
grated orange zest of 1 large orange
3 eggs
1 tsp salt
Oil for frying (vegetable or canola)

Warm juice in microwave until it hits 50C.

In a stand mixer, combine the orange juice and mix with the pumpkin in a large bowl. Add the yeast, eggs, whiskey, sugar, salt and orange zest and mix well.

Add the flour and knead until a soft dough forms (add more flour if the dough seems too runny).

Cover with a clean cloth and let it sit in a warm place for at least 2 hours.

Heat oil to 180C in a deep fryer. Spoon out large tablespoon size of dough into the oil and fry until golden brown, turning over as they fry.

Place onto paper towels to absorb excess oil and coat with sugar and cinnamon.