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Italian Panettone with Chocolate

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A soft and airy Italian panettone sweet bread filled with rich chocolate chunks. This festive loaf has a light, fluffy texture with delicate citrus notes and pockets of melted chocolate, making it perfect for breakfast, dessert, or holiday celebrations.

  • Total Time: 3 hours 10 minutes
  • Yield: 8 slices

Ingredients

  • 3 1/2 cups all-purpose flour (440 g)
  • 1/2 cup granulated sugar (100 g)
  • 2 1/4 teaspoons active dry yeast (7 g)
  • 1/2 teaspoon salt
  • 1/2 cup warm milk (120 ml)
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, softened (115 g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1 cup chopped dark chocolate or chocolate chunks (170 g)
  • 1 tablespoon vegetable oil or melted butter for greasing
  • 2 tablespoons pearl sugar or powdered sugar for dusting (optional)

Instructions

  1. In a small bowl, combine the warm milk and yeast and let it sit for 5–10 minutes until foamy.
  2. In a large mixing bowl, whisk together the flour, sugar, and salt.
  3. Add the eggs, vanilla extract, orange zest, and the activated yeast mixture to the dry ingredients and mix until a soft dough forms.
  4. Gradually add the softened butter while kneading the dough.
  5. Knead the dough for about 10 minutes until smooth and elastic.
  6. Fold in the chopped chocolate pieces until evenly distributed.
  7. Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 1/2 to 2 hours until doubled in size.
  8. Punch down the dough gently and shape it into a ball.
  9. Place the dough into a greased panettone mold or tall round baking pan.
  10. Cover and let the dough rise again for 45–60 minutes until puffy.
  11. Preheat the oven to 175°C (350°F).
  12. Bake for 35–40 minutes until golden brown. If the top browns too quickly, loosely cover with foil.
  13. Allow the panettone to cool completely before slicing.
  14. Dust with pearl sugar or powdered sugar if desired before serving.

Notes

  • Ensure the milk is warm but not hot to properly activate the yeast.
  • Kneading thoroughly helps develop the soft, airy texture.
  • If the top browns too quickly during baking, cover loosely with foil.
  • You can add nuts or dried fruit along with the chocolate for extra flavor.
  • Panettone tastes even better the next day once the flavors settle.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 14 g
  • Sodium: 160 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 85 mg

Find it online: https://cooksplash.com/italian-panettone-with-chocolate/