Why You’ll Love Italian Panettone With Chocolate Recipe
This chocolate panettone offers a delicious twist on the classic Italian panettone, combining the traditional sweet bread’s soft, airy texture with indulgent chocolate throughout. The overnight rise results in a beautifully light crumb, and the chocolate makes it an irresistible treat for breakfast, dessert, or festive celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups all‑purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
4 large eggs
1 cup chocolate chunks
1 cup chocolate chips
1/2 cup warm milk
2 1/4 teaspoons active dry yeast
1 teaspoon vanilla extract
1/2 teaspoon salt
Zest of 1 orange and 1 lemon
(optional) chocolate cream filling
Directions
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Activate Yeast: In a small bowl, combine warm milk with the yeast and let sit until frothy.
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Mix Dough: In a large bowl, combine the flour, sugar, and salt. Add softened butter, eggs, vanilla extract, and citrus zest. Gradually add the yeast mixture and knead until smooth.
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First Rise: Cover the bowl with plastic wrap and refrigerate the dough overnight.
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Add Chocolate: Knead chocolate chunks and chips into the dough.
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Second Rise: Place the dough in a paper panettone mold and let rise in a warm place until doubled in size (about 2 hours).
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Preheat Oven: Set to 350°F (175°C).
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Bake: Bake for 40–45 minutes until golden and cooked through.
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Cool: Allow to cool completely before slicing. Optionally fill with chocolate cream.
Servings and timing
Serves: 10
Prep time: 30 minutes
Cook time: 45 minutes
Total time: About 1 hour 15 minutes, plus overnight rising
Variations
• Add chopped nuts like almonds or hazelnuts for texture.
• Replace some of the chocolate with dried fruit for a mixed version.
• Spice it up with a teaspoon of cinnamon or nutmeg for a warm aroma.
Storage/Reheating
Store panettone at room temperature in an airtight container for up to 5 days, or wrap tightly and refrigerate up to 10 days. You can also freeze it for up to 2 months; thaw at room temperature before serving. To reheat, warm slices gently in the oven or microwave until just heated through.
FAQs
What is panettone?
Panettone is a traditional Italian sweet bread, tall and dome-shaped, often enjoyed at Christmas and made with a light, airy dough.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast; adjust the amount according to the yeast package instructions.
Do I need a special panettone mold?
A paper panettone mold is recommended for the classic shape, but a tall, high‑sided cake pan lined with parchment can work.
How long should the dough rise?
For best results, let it rise overnight for the first rise and then about 2 hours for the second.
Can I skip the overnight rise?
Skipping will result in a denser bread; the slow, cold rise improves texture significantly.
What chocolate should I use?
Use your favorite chocolate chunks and chips—dark, milk, or semi‑sweet all work well.
Can I add other flavors?
Yes, citrus zest, extracts, or spices like cinnamon can enhance the flavor.
How do I know when it’s done baking?
The panettone should be golden brown and a skewer inserted into the center should come out clean.
Can I make mini panettones?
Yes, divide the dough and bake in smaller molds; adjust baking time accordingly.
How should I serve panettone?
Serve sliced on its own, with coffee, or use it to make bread pudding or French toast for a delicious twist.
Conclusion
This Italian Panettone With Chocolate recipe offers a festive, indulgent twist on a classic holiday bread. With its soft, airy texture and bursts of chocolate throughout, it’s a delightful centerpiece for celebrations and special occasions. Whether you enjoy it fresh from the oven or as part of a festive brunch, it’s sure to become a favorite in your baking repertoire.
