Brazilian Panettone Bread with Chocolate and Guava

Brazilian panettone, often called panetone, is a tall, buttery holiday bread enriched with eggs and studded with chocolate, candied fruit, or guava paste. This version pairs chocolate chips with goiabada (Brazilian guava paste) for a soft, fragrant loaf that is delicious sliced plain or lightly toasted; fillings vary by region and family.

Ingredients

4 cups (500 g) bread flour, plus 1–2 tablespoons (8–16 g) for dusting
⅓ cup (67 g) granulated sugar
2¼ teaspoons (7 g) instant yeast
1 teaspoon (6 g) fine salt
½ cup (120 ml) warm whole milk, about 100–110°F (38–43°C)
3 large eggs (about 150 g without shells), at room temperature
1 teaspoon (5 ml) vanilla extract
1 teaspoon (2 g) finely grated orange zest
½ cup (113 g) unsalted butter, softened and cut into pieces
¾ cup (130 g) semisweet chocolate chips
¾ cup (120 g) goiabada (guava paste), cut into ¼-inch (6 mm) cubes
1 tablespoon (15 ml) milk, for brushing
1 tablespoon (12 g) coarse sugar, optional

Instructions

Combine the dry ingredients. In the bowl of a stand mixer fitted with a dough hook, stir together the bread flour, sugar, instant yeast, and salt. Keep the salt from sitting directly on a pile of yeast before mixing. If using active dry yeast instead, dissolve it in the warm milk with a pinch of the measured sugar and leave for 5–10 minutes until foamy; then add it with the wet ingredients.
Make the dough. Add the warm milk, eggs, vanilla, and orange zest. Mix on low until no dry flour remains, about 2 minutes, then knead on medium-low for 6–8 minutes. The dough should be soft and tacky, not a firm ball. Add the softened butter a piece at a time, mixing until each piece is absorbed. Continue kneading for 8–12 minutes, scraping the bowl as needed, until the dough is elastic and stretches into a thin membrane without tearing immediately. If it is very wet, add flour only a teaspoon at a time; too much flour makes the loaf dry.
First rise. Transfer the dough to a lightly greased bowl, turn it once to coat, and cover. Leave in a comfortably warm place until roughly doubled, about 1½–2 hours. The dough may take longer in a cool room; judge by its volume rather than the clock.
Add the fillings. Turn the dough onto a lightly floured surface and press it gently into a rectangle. Scatter over the chocolate chips and guava cubes, then fold the dough over itself several times to distribute them. Avoid aggressive kneading, which can break up the guava and make the chocolate streak through the dough.
Shape and proof. Shape the dough into a smooth ball and place it seam-side down in a greased 6-inch (15 cm) panettone paper mold, or a tall, greased 6-inch (15 cm) cake pan lined with a tall collar of parchment. Cover loosely and let rise until the dough crowns about 1 inch (2.5 cm) above the rim, usually 45–75 minutes. Near the end of the rise, heat the oven to 350°F (175°C), with a rack in the lower-middle position.
Finish and bake. Brush the top gently with the tablespoon of milk and sprinkle with coarse sugar if using. Bake for 35–45 minutes, turning the pan once if your oven browns unevenly. If the top is dark before the center is baked, tent it loosely with foil. Check the center with an instant-read thermometer: a finished enriched bread should reach about 190°F (88°C). The thermometer is a doneness check, not a substitute for safe handling of the raw eggs in the dough.
Cool before slicing. Let the bread stand in its mold for 10 minutes, then remove it carefully and cool on a rack for at least 1 hour. Cooling lets the crumb set; slicing while hot can make it seem gummy. If baked in a tall mold, support the loaf upright as it cools so it does not slump.

Tips

Weigh the flour if possible. Scooping flour directly with a measuring cup can pack in too much. If measuring by volume, fluff the flour, spoon it into the cup, and level it without pressing.
Keep the dough tacky. Brioche-style dough is softer than ordinary sandwich bread dough, especially after the butter goes in. Grease your hands or use a dough scraper rather than adding handfuls of flour.
Cut the goiabada small. Small cubes distribute more evenly and are less likely to create large sticky gaps. If guava paste is unavailable, use an equal amount of finely chopped dried apricots or raisins; the loaf will be less sweet and will not have guava’s floral flavor.
Watch the proof, not only the timer. A cold kitchen slows rising, while a hot spot can overproof the dough. If the dough collapses or wrinkles when touched, it has likely risen too far; bake it promptly and expect a slightly less even crumb.

Serving Suggestions

Serve thick slices at room temperature with coffee, tea, or hot chocolate, as is common for a Brazilian-style holiday breakfast or afternoon snack. For a warm serving, toast slices briefly in a skillet over low heat or in a toaster oven, watching closely because the sugar and chocolate can scorch. A little softened butter or mild cream cheese works well, though the loaf is flavorful enough to serve plain.

Variations

For a fruit-forward version, replace the chocolate chips with ¾ cup (120 g) of raisins, candied orange peel, or a mix of dried fruit. Soak dried fruit in warm water for 10 minutes, drain, and pat it thoroughly dry before adding so excess moisture does not affect the dough. For a chocolate-only loaf, replace the guava paste with another ½ cup (85 g) of chocolate chips. For a more traditional Italian-style panettone flavor, omit the guava and use candied citrus peel with raisins; Brazilian households also make many versions, including chocolate-filled ones.

Storage and Reheating

Once completely cool, wrap the loaf tightly or keep it in an airtight container at room temperature for up to 3 days. Refrigeration can dry out the crumb, so it is usually better to freeze extra portions. Freeze slices in a sealed freezer bag for up to 2 months, separating them with parchment; thaw at room temperature or warm from frozen in a toaster oven. If the loaf has been left out for more than 2 hours in a very warm room above 90°F (32°C), discard it rather than storing it for later.

Frequently Asked Questions

Is Brazilian panettone the same as Italian panettone?
They share the tall, enriched, yeast-raised bread style, but Brazilian versions often feature chocolate or goiabada as well as, or instead of, the candied fruit and raisins associated with familiar Italian versions. Recipes vary widely.

Can I make this without a stand mixer?
Yes. Stir the ingredients together in a sturdy bowl, then knead by hand. The dough is buttery and sticky, so use a scraper and knead for about 15–20 minutes after adding the butter, until elastic. Avoid adding much extra flour.

Can I use all-purpose flour?
Yes. Use the same weight, 500 g (about 4 cups), but the loaf may be a little less chewy and may need slightly less liquid. Hold back 1 tablespoon (15 ml) of the milk at first and add it only if the dough feels dry.

Do I need a panettone mold?
No. A tall 6-inch (15 cm) cake pan lined with greased parchment that rises several inches above the rim can support the loaf. A paper panettone mold is convenient, but use one rated for oven baking.

Why is the center still doughy?
The loaf may need more baking time, particularly if it rose high or your oven runs cool. Cover the top with foil if it is browning quickly and continue baking until the center reaches about 190°F (88°C). Let it cool fully before judging the crumb.

Can I prepare the dough ahead?
After the first rise, cover the dough and refrigerate it overnight, up to 12 hours. The next day, let it sit at room temperature until workable, add the fillings, shape, and proof until properly risen; the final proof will take longer if the dough is still cold.

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