Chocolate-Glazed Spiced Honey Panettone for Christmas
A warmly spiced holiday panettone packed with cocoa, cinnamon, cloves, and ginger, all bound together with golden honey and finished with a glossy chocolate glaze. Perfect for gifting or as a show-stopping centerpiece at your Christmas table.
🛒 Ingredients
4 servings
- 1 ½ cups all-purpose flour
- 1 cup packed brown sugar
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon baking powder
- 2 large eggs, room temperature
- 1 ¼ cups whole milk
- ½ cup neutral oil (sunflower or vegetable)
- 6 tablespoons mild honey
- 500 g (17.5 oz) milk chocolate or dark chocolate for the glaze
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Prepare 250 g or 500 g panettone molds.
- 2
In a large bowl, sift together the flour, brown sugar, cocoa powder, cinnamon, cloves, nutmeg, ginger, and baking powder. Whisk to combine and set aside.
- 3
In a blender or large jug, blend the eggs, milk, oil, and honey until smooth and slightly frothy.
- 4
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The batter is looser than traditional panettone; if it seems too thin, add flour one tablespoon at a time.
- 5
Fill each panettone mold halfway to leave room for the batter to rise without overflowing.
- 6
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before glazing.
- 7
Melt the chocolate in a bain-marie or microwave in 30-second bursts, stirring between each interval, until smooth and glossy.
- 8
Divide the melted chocolate equally among the panettones and pour it generously over the tops. Allow the glaze to set at room temperature for 1–2 hours before serving or packaging.
💡 Chef's Tip
For a thoughtful homemade gift, wrap each glazed panettone in kraft paper and tie with a ribbon. A handful of candied orange peel folded into the batter adds a lovely citrus note that pairs beautifully with the dark chocolate glaze.
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