Italian Panettone with Chocolate

Ingredients

4 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

4 large eggs

1 cup chocolate chunks (or substitute with mixed dried fruit for a traditional variation)

1 cup semi-sweet chocolate chips

1/2 cup warm milk (about 105–110°F / 40–43°C)

2 1/4 teaspoons active dry yeast (1 standard packet)

1 teaspoon pure vanilla extract

1/2 teaspoon fine salt

Zest of 1 orange and 1 lemon, finely grated

Optional Filling

Chocolate cream (for piping into the finished panettone, if desired)

Instructions:

1. Activate the Yeast

In a small bowl, combine the warm milk and active dry yeast.

Let it stand for 5–10 minutes until the mixture becomes foamy and activated.

2. Prepare the Dough

In a large mixing bowl, whisk together the flour, sugar, and salt.

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Add the softened butter, eggs, vanilla extract, and citrus zest.

Gradually pour in the yeast mixture and mix until everything comes together into a soft dough.

Knead until the dough becomes smooth, elastic, and slightly tacky.

3. First Rise (Overnight Fermentation)

Cover the bowl tightly with plastic wrap and place it in the refrigerator.

Allow the dough to rise slowly overnight, developing deeper flavor and a light, airy texture.

4. Add the Chocolate

The next day, gently deflate the dough and knead in the chocolate chunks and chocolate chips until evenly distributed throughout.

5. Shape and Second Rise

Transfer the dough into a greased panettone mold or tall baking mold.

Cover loosely and let it rise in a warm, draft-free area for about 2 hours, or until it has doubled in size and is airy.

6. Preheat the Oven

Preheat your oven to 350°F (175°C) while the dough finishes its final rise.

7. Bake the Panettone

Place the panettone in the oven and bake for 40–45 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out clean.

8. Cool Completely

Remove from the oven and allow the panettone to cool fully before slicing.

This helps set the crumb and makes cutting easier.

9. Optional Chocolate Cream Filling

If desired, use a piping bag to fill the cooled panettone with chocolate cream, inserting the tip into several spots for an even, indulgent filling throughout.

10. Slice and Serve

Slice into thick, fluffy wedges and enjoy as a decadent dessert or festive breakfast treat.