Ingredients
Equipment
Method
Breadmaker
- Add the ingredients (except the chocolate chips) to the pan according to the manufacturer's recommendations. We use a Panasonic bread maker so the yeast needs to go in first, but not all machines are equal.
Note: Mix the eggs, vanilla, and warm milk before adding to the pan. 7 grams Dried Yeast, 500 grams Strong White Bread Flour, 150 grams Golden Caster Sugar, 1 tsp Himalayan Salt, 4 large Large Eggs, 250 ml Milk, 150 grams Butter, Zest of 1 Orange, 1 tsp Vanilla Extract - Set the setting to dough only.
- When the dough setting has finished, add the chocolate chips and combine well.300 grams Dark Chocolate Chips
- If you're not using a panettone pan and prefer to carry on using the breadmaker, then set the machine to bake only and light crust.
Panettone Pan
- If you're using a panettone pan, grease and line it. Add the dough.
- Cover with a kitchen towel and let it stand in a warm draft-free place for about 2 hours or until it doubles in volume.
- Place in a preheated oven Gas 4, 180℃, 350℉.
- Firstly, bake for 35 minutes. Then, tent it loosely with aluminum foil to prevent excess browning and bake for an additional 25-30 minutes.
- Ensure the bread is fully baked through by testing with a skewer or toothpick inserted into the center. If the skewer comes out clean, the Panettone is ready.
- Once baked, remove from the oven and let it cool in the mold for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the top of the panettone with powdered sugar.
- Serve and enjoy!
By Hand
- In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- In another bowl, whisk together the eggs, vanilla, and warm milk.
- Make a well in the center of the dry ingredients and pour in the egg-milk mixture.
- Mix until a rough dough forms.
- Add the softened butter and continue to mix until the dough becomes smooth and elastic.
- Fold in the chocolate chips and orange zest until evenly distributed.
- Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Once the dough has doubled in size, punch it down to release the air.
- Shape the dough into a ball and place it into a well-greased panettone pan or a deep cake tin lined with parchment paper.
- Cover with a clean kitchen towel and let it rise for another 1-2 hours until it reaches the top of the mold.
- Preheat the oven to Gas 4, 180℃, 350℉.
- Once the dough has risen, bake for 35 minutes. Then, tent it loosely with aluminum foil to prevent excess browning and bake for an additional 25-30 minutes.
- Ensure the bread is fully baked through by testing with a skewer or toothpick inserted into the center. If the skewer comes out clean, the Panettone is ready.
- Once baked, remove from the oven and let it cool in the mold for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the top of the panettone with powdered sugar.
- Slice, serve, and enjoy!
Notes
Here are some top tips to help you succeed in making the best sweet Chocolate Panettone like a pro:
- Use high-quality ingredients, including good-quality chocolate, fresh eggs, and butter. The quality of the ingredients will greatly influence the flavor and texture.
- Mix and knead the dough thoroughly to develop gluten and achieve the desired texture. The dough should be smooth, elastic, and slightly tacky.
- When adding chocolate chips distribute them evenly throughout the dough when it's finished doughing. Mixing in the chocolate chips at the end gives you control over the distribution.
- Pay attention to temperature when proofing the dough and allowing it to rise. The ideal proofing temperature is around 26-28°C (78-82°F).
- Tent it loosely with aluminum foil halfway through to prevent over-browning if you're using the oven method.
- Once baked, remove it from the oven and let it cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
- Chocolate Variations: You can use different types of chocolate based on your preference. Dark chocolate, milk chocolate, or even white chocolate can be used in Chocolate Panettone. Choose high-quality chocolate for the best flavor.
- Replace Chocolate: To make a classic panettone, replace the chocolate chips with 100g candied orange peel, 100g candied lemon peel, and 100g raisins.
- Gluten-Free: Use a gluten-free bread flour and for best results use the dough setting on the bread machine and bake in the oven.
- Dairy-Free: Use dairy-free butter and a creamy milk such as cashew milk.
