What is Panettone?
Panettone is a tall and dome shaped sweet bread that is a Christmas classic in Italy! It’s made with very soft dough and chocolate or traditionally dried and caramelized fruits. The dough is very soft and very delicious. It’s made form butter, eggs and sugar. It rises overnight wich is giving it a soft and very fluffy texture.
It’s perfect for the holidays. In Italy, it’s often served as a breakfast treat or as a dessert. Now Panettone is a favorite worldwide on Christmas tables everywhere!
Why I Love This Italian Chocolate Panettone Recipe?
I love this Traditional Chocolate Panettone recipe because it super easy to make and it’s very delicious and impressive. The dough with chocolate chunks and chips make it perfect for festive celebrations.
I love making Panettone at home. When i bake it the amazing smell fills the kitchen, and you get to enjoy this Italian classic fresh out of the oven. Its one of my favorite Christmas desserts!
And If You love Italian desserts I highly recommend trying out these Almond Biscotti cookies, to add to your holiday table!
Key Ingredients
- All-Purpose Flour: I recommend using high-protein all-purpose flour for the best structure in your panettone.
- Sugar: Sugar not only sweetens the dough but also helps with browning, giving panettone its beautiful golden color. You can adjust the amount slightly if you prefer a less sweet bread.
- Butter: Use high-quality, unsalted butter for richness and flavor. Room-temperature butter works best for even mixing and a tender crumb.
- Eggs: Eggs provide moisture, structure, and help with the rise. I suggest using large, fresh eggs to achieve the soft, airy texture panettone is known for.
- Chocolate Chunks and Chips: For a rich, indulgent twist, use a mix of chocolate chunks and chips. I like to use dark chocolate for a balance of sweetness and richness, but you can use milk or semi-sweet chocolate if you prefer.
- Milk: Milk adds moisture to the dough, giving the bread a soft texture. I recommend using whole milk for extra richness, but you can use low-fat milk if you prefer a lighter version.
- Yeast: Active dry yeast is key to giving panettone its fluffy, airy texture. Make sure the yeast is fresh and active for the best rise.
- Vanilla Extract: Pure vanilla extract adds depth of flavor, complementing the chocolate and adding a subtle sweetness to the dough.
- Salt: A pinch of salt enhances all the flavors, balancing the sweetness and richness. It’s essential for a well-rounded taste.
You will find the full list of ingredients, down below in the recipe card!
How to Serve?
Serve Traditional Chocolate Panettone sliced and on its own or with a cup of coffee. It can also be used to make delicious bread pudding or French toast. Sprinkle the top with powdered sugar before serving. I love to dip it into my morning coffee, for a festive breakfast!
Expert Tips
Overnight Rise: An overnight rise in the refrigerator gives the best flavor and soft, airy texture. If you’re short on time, you can let the dough rise at room temperature until doubled (about 1½–2 hours), but the panettone won’t have quite the same depth of flavor.flavor. This slow rise helps develop the gluten and enhances the bread’s lightness.
Proper Molding: Use a 6-inch (15 cm) paper panettone mold that’s about 4–5 inches (10–12 cm) tall. This size works well for this amount of dough and gives the traditional tall dome shape.
Cooling: Let the Panettone cool completely before slicing to prevent it from becoming too dense.
Substitution: You can substitute the chocolate chunks and chips with dried fruits such as raisins, cranberries, or candied orange peel for a traditional flavor.
Creamy Chocolate Filling for Panettone (Optional)
Ingredients:
- 1 cup heavy cream
- 1 cup dark chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- Add Chocolate: Remove the cream from heat and add the chopped dark chocolate. Let it sit for 2-3 minutes to melt.
- Stir: Stir the mixture until smooth and glossy. Add the butter and vanilla extract, and mix until fully incorporated.
- Cool: Let the filling cool to room temperature, then refrigerate for at least 1 hour or until it thickens to a spreadable consistency.
- Fill Panettone: Put the chocolate filling into a piping bag, and stuff it into baked and completely cooled Italian sweet bread.
Tips:
- Ensure the filling is fully cooled and thickened before spreading it on the Panettone.
- You can use milk chocolate or white chocolate for a different flavor profile.
This creamy chocolate filling adds a decadent twist to the traditional Panettone, making it even more delightful for chocolate lovers.
Variations and Substitutions
- Nutty Version: Add chopped nuts such as almonds or hazelnuts to the dough for added crunch.
- Spices: Add a teaspoon of cinnamon or nutmeg to the dough for a spiced version.
- Mixed Fruits and Chocolate: Combine dried fruits with chocolate chips for a unique twist.
How to Store Chocolate Panettone?
Store the Panettone in an airtight container at room temperature for up to 5 days. To keep it fresh longer, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to 10 days. It can also be frozen for up to 2 months. Thaw at room temperature before serving.
Print
Traditional Italian Chocolate Panettone
- Total Time: 1 hour 15 minutes (plus overnight rising)
- Yield: 10 servings 1x
Description
Traditional Chocolate Panettone is a festive Italian Christmas bread with a light, airy texture and rich flavor, filled with chocolate chunks and chips. Perfect for holiday celebrations.
Ingredients
- 4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup chocolate chunks (or mixed dried fruit)
- 1 cup chocolate chips
- 1/2 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Zest of 1 orange and 1 lemon
- Chocolate cream (look to the top for recipe / optional)
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until frothy.
- Mix Dough: In a large bowl, mix the flour, sugar, and salt. Add the butter, eggs, vanilla extract, and zest. Gradually add the yeast mixture and knead until a smooth dough forms.
- First Rise: Cover the bowl and let the dough rest at room temperature for 45–60 minutes, until it begins to puff up. Then refrigerate overnight.
- Tip: If you’re using a bread machine, you can use its dough or proof cycle to mix and complete the first rise. Then remove the dough, fold in the chocolate, place it into the panettone mold, let it rise again until doubled, and bake in the oven. The overnight refrigerator rise is recommended for the best flavor, but it isn’t strictly required.
- Add Chocolate: The next day, knead the chocolate chunks and chips into the dough.
- Second Rise: Place the dough into a greased paper panettone mold. Cover and let it rise in a warm place until doubled in size, about 2 hours.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Bake: Bake the Panettone for 40-45 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Cool: Let the Panettone cool completely before slicing and serving. You can also pipe in the chocolate cream with a piping bag.
Notes
This recipe is designed for one 6-inch (15 cm) paper panettone mold. If using smaller molds, divide the dough and reduce the baking time accordingly.
Use warm milk (about 100–110°F / 38–43°C). Milk that is too hot can kill the yeast, while milk that is too cool may not activate it well.
Ensure the dough rises slowly overnight for the best results.Use a paper panettone mold to help the bread maintain its shape.
If you’re using a bread machine, use the Dough cycle for mixing and the first rise, then shape, proof in the mold, and bake in the oven.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 25g
- Fat: 16g
- Carbohydrates: 55g
- Protein: 7g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
FAQs
Can I make Panettone without a paper mold?
Yes, you can use a high-sided cake pan or a springform pan lined with parchment paper as an alternative.
How long does it take to make Panettone?
The entire process, including rising times, takes about 24 hours. This includes an overnight rise for the dough.
Can I freeze Panettone?
Yes, Panettone freezes well. Wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 2 months. Thaw at room temperature before serving.
Can I make this in a bread machine?
Yes. You can use the bread machine for mixing, kneading, and the first rise using the Dough cycle. Then shape the dough, add the chocolate, let it rise in the panettone mold until doubled, and bake it in the oven. For the most authentic flavor and texture, I still recommend the overnight refrigerator rise whenever possible.
Question; when separating into the 10 loaves approximately what is the weight of each dough ball to insure they bake evenly?
Hi! 😊 This recipe actually makes one large panettone, not 10 separate loaves. The “10” refers to the number of servings.
If you do want to divide the dough into smaller loaves, I recommend weighing the finished dough and dividing it evenly. Each dough ball will be roughly 200–220 g, depending on the exact weight of your ingredients and how much chocolate you add. Using a kitchen scale is the best way to ensure they bake evenly.
I hope that helps, and happy baking! 😊
What size of the paper should it be?
Hi! 😊 I recommend using a 6-inch (15 cm) paper panettone mold that is about 4–5 inches (10–12 cm) tall. That size works perfectly for this recipe. Happy baking!
Not sure what happened, but had to redo yeast mixture twice. First time no frothing and second minor frothing. The milk was warm. I did stir the yeast. Was that wrong? I’ll see had it turns out for the final rise today
Stirring the yeast was perfectly fine, so that wasn’t the problem. 😊 If it only frothed a little, the yeast may have been a bit weak, or the milk may have been slightly too cool or too warm. I hope the final rise goes well! Please let me know how it turns out, and we’ll figure it out together if needed.
I tried again with another yeast packet. Still no rise from dough. Please guidance you be appreciated
I’m sorry you’re having trouble! 😊 A couple of quick questions that will help me figure it out: Did the yeast become nice and foamy when you mixed it with the warm milk? And after the overnight rise, did you let the dough warm up and rise again in a warm place before baking? We’ll get to the bottom of it!
What sizing paper liner should I use for this size cake?
Hello! 😊 For this recipe, I recommend using a 6-inch (15 cm) paper panettone mold that’s about 4–5 inches (10–12 cm) tall. It’s the perfect size for this amount of dough and gives the classic tall, domed panettone shape. If you’re using smaller paper liners, simply divide the dough between them and start checking for doneness a little earlier. Happy baking! 😊
Can I make this pannetone in a bread maker and use its proofing process, or do i really need to proof/rise in fridge for 24 hours?
Yes, you can. 🙂 A bread machine works well for mixing, kneading, and the first rise using the Dough cycle. Then remove the dough, knead in the chocolate, place it into the panettone mold, let it rise until doubled, and bake it in the oven. The overnight rise in the refrigerator isn’t absolutely required, but it does give the panettone a richer flavor and a softer, more traditional texture.