Panettone is a classic Italian sweet bread traditionally enjoyed during the holidays, but this chocolate chip version makes it a year-round treat. The dough is enriched with butter, eggs, and milk, resulting in a tender, brioche-like crumb that is studded with dark chocolate chips. While the process requires time for the dough to rise, the steps are straightforward and the result is a beautifully domed loaf that is both impressive and delicious.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (100 g) granulated sugar
- 2 1/4 teaspoons (7 g) instant yeast
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) whole milk, warmed to about 110°F (43°C)
- 1/2 cup (115 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup (175 g) dark chocolate chips
- 1 tablespoon honey (for brushing, optional)
Instructions
- Make the dough: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, beat the eggs, warm milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
- Add the butter: Add the softened butter to the dough and mix until it is fully incorporated. The dough will be sticky, but keep mixing until it becomes smooth and elastic, about 8-10 minutes by hand or 5-7 minutes with a stand mixer fitted with a dough hook.
- First rise: Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 2 hours.
- Add chocolate chips: Gently fold the chocolate chips into the dough with your hands or a spatula, being careful not to overwork it.
- Shape and second rise: Shape the dough into a ball and place it into a buttered panettone mold or a 9-inch (23 cm) round cake pan lined with parchment paper. Cover and let rise again until it reaches the top of the pan, about 1 1/2 hours.
- Preheat and score: About 30 minutes before baking, preheat your oven to 350°F (175°C). Once the dough has risen, use a sharp knife or razor blade to score a cross on the top.
- Bake: Bake for 35-45 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
- Cool: Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For a traditional presentation, you can cool the panettone upside down by threading skewers through the sides and suspending it over a large bowl, but this is optional.
Tips
- Use instant yeast: Instant yeast (also called rapid-rise) doesn’t need to be dissolved in water first, saving time and simplifying the process. If you only have active dry yeast, dissolve it in the warm milk with a pinch of sugar and let it sit for 5-10 minutes before adding.
- Don’t skip the butter: The butter is what gives panettone its rich, tender texture. Make sure it is properly softened to room temperature so it incorporates smoothly.
- Check your oven temperature: Ovens vary, so start checking for doneness at 35 minutes. If the top is browning too fast, cover with foil to prevent burning.
- Chocolate chip options: Dark chocolate chips are classic, but you can use milk or semi-sweet, or even a mix of chocolate and dried fruit like cranberries or raisins.
Serving Suggestions
Slice the panettone and serve it as a sweet breakfast or brunch item, perhaps with a cup of coffee or tea. It also makes a delightful dessert when paired with a dollop of mascarpone or a scoop of vanilla gelato. For a festive touch, dust with powdered sugar before serving.
Variations
- Citrus panettone: Add the zest of one orange and one lemon to the dough along with the vanilla for a bright, aromatic twist.
- Nutty panettone: Replace half of the chocolate chips with toasted hazelnuts or almonds.
- Whole wheat version: Substitute 1 cup (125 g) of the all-purpose flour with whole wheat flour for a heartier texture.
- Vegan adaptation: Use plant-based butter and milk, and replace the eggs with a mixture of 3 tablespoons ground flaxseed and 9 tablespoons water (let sit for 5 minutes). The texture will be slightly denser.
Storage and Reheating
Store the panettone in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. For longer storage, wrap it well and freeze for up to 3 months. To reheat, slice and toast lightly in a toaster or under a broiler for a few seconds, or warm in a 300°F (150°C) oven for 5-10 minutes. Avoid microwaving, as it can make the bread rubbery.
Frequently Asked Questions
Can I make panettone without a stand mixer? Yes, you can mix and knead by hand, but it will take more time and effort. Be prepared to knead for about 10-15 minutes until the dough is smooth and elastic.
Why is my panettone dense or heavy? A dense texture often results from not kneading enough, not letting the dough rise fully, or adding too much flour. Follow the rising times and resist adding extra flour beyond what is needed to handle the dough.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a slightly chewier texture, but all-purpose works perfectly well for a tender crumb.
Why did my chocolate chips sink to the bottom? This can happen if the dough is too wet or if the chips are too heavy. Toss the chocolate chips in a little flour before folding them in, and make sure the dough is well-developed.
Do I have to cool the panettone upside down? No, it’s not necessary for this recipe, but it helps prevent the tall loaf from collapsing as it cools. If you use a standard cake pan, you can skip this step.
Can I add a glaze? Absolutely. After baking and cooling, you can brush the top with a simple syrup or melted honey for a shiny finish, or drizzle with a powdered sugar glaze.
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