Homemade Chocolate Chip Panettone
A soft and fluffy homemade panettone loaded with chunks of rich chocolate and fragrant citrus zest. This indulgent twist on the classic Italian bread is sweetened with honey and makes a show-stopping centerpiece for any festive table or cozy weekend treat.
🛒 Ingredients
15 servings
- 1 kg (8 cups) all-purpose flour
- 90 g fresh baker's yeast
- 1 cup warm water
- 200 g unsalted butter, softened
- 6 egg yolks
- 1 cup granulated sugar
- ½ cup liquid honey
- 1 teaspoon fine salt
- Zest of ½ lemon
- Zest of ½ orange
- 1 pinch vanilla extract
- 500 g dark chocolate, roughly chopped
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Directions
- 1
Combine 100 g of flour with the crumbled yeast and a splash of warm water in a small bowl to make a starter. Mix until smooth.
- 2
Cover and let the starter rest for 15 minutes in a warm spot until it becomes bubbly and active.
- 3
In a stand mixer, beat the softened butter with the egg yolks, honey, and sugar on medium speed until pale and creamy.
- 4
Gradually add the starter, then mix in the remaining flour, salt, citrus zests, and vanilla until a smooth, elastic dough forms.
- 5
Fold in the chopped chocolate last, distributing it evenly throughout the dough.
- 6
Shape into a ball, cover with a clean kitchen towel, and rest for 20 minutes at room temperature.
- 7
Divide the dough into panettone paper molds, cover, and let rise until nearly doubled in size, about 2–3 hours.
- 8
Score the tops with a cross, then bake at 180 °C (350 °F) for 35–40 minutes until golden and a skewer comes out clean.
💡 Chef's Tip
For extra-gooey results, use a mix of dark and milk chocolate chips. Wrap cooled panettone tightly in plastic wrap — it stays moist for up to 5 days.
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Same category — Desserts
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