Chocolate Panettone Recipe

Name: Chocolate Panettone Recipe
Prep time: 2 h 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 8 serving
Ingredients: 4 cups flour; 2 tsp salt; ¼ cup sugar; 2½ tsp instant yeast; 1½ cups milk; ½ cup boiling water; 5 tbsp unsalted butter; 1 tsp vanilla extract; 6 oz 65% cacao bittersweet chocolate

User Reviews

5.0

6 reviews

Excellent

Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs 15 mins
Servings
8
Calories
479 kcal
Course
Others

Chocolate Panettone Recipe

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

4 cups flour
2 tsp salt
¼ cup sugar
2½ tsp instant yeast
1½ cups milk
½ cup boiling water
5 tbsp unsalted butter plus more for greasing
1 tsp vanilla extract
6 oz 65% cacao bittersweet chocolate

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Instructions

Assemble all your ingredients, got it all? Good!
Use a large mixing bowl and combine the flour, salt, sugar, and instant yeast. Whisk together.
In a different, microwave-safe bowl, melt 4 tbsp of butter then add the milk, boiling water, and vanilla. Whisk together.
Pour the liquids into the dry ingredients bowl and fold together with a spatula until mixed. Make sure to mix until everything is incorporated and it becomes a sticky ball of dough.
Cover the bowl and dough with plastic wrap and leave to rise in a warm spot for about 2 hours, or until the dough has doubled.
Preheat the oven to 375F and make sure the oven rack is in the middle. Prep a panettone mold by generously greasing it with soft butter.
Chop the chocolate into small pieces, no bigger than ½ inch chunks.
Remove the plastic wrap from the dough and add the chocolate chunks.
Using your hands or two forks or spatulas, fold opposite sides of the dough in towards the middle. The dough will deflate, but that’s okay!
Rotate the bowl and continue this movement until the chocolate is incorporated. I don’t recommend kneading the dough on your counter for this step, because it is supposed to be a sticky dough.
Transfer the dough into the previously prepared panettone mold and leave it to rise again. Do not cover it this time, but do put it in a warm spot. Let it rise for 25 minutes, or until it has doubled.
Place the mold on a baking tray (to prevent spillage) and put it in the oven. Bake for 40-45 minutes. The top should have evenly browned when it’s done.
Remove from the oven and use oven mitts to move the mold onto a cooling rack.
Melt 1 tbsp of butter and brush it across the top of the bread using a pastry brush.
Allow the panettone to cool for about an hour before removing the mold and cutting into it.

Nutrition Information

Show Details

Calories 479kcal (24%) Carbohydrates 69g (23%) Protein 11g (22%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 25mg (8%) Sodium 607mg (25%) Potassium 287mg (8%) Fiber 4g (16%) Sugar 17g (34%) Vitamin A 303IU (6%) Vitamin C 1mg (1%) Calcium 78mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 479 kcal

% Daily Value*

Calories	479kcal	24%
Carbohydrates	69g	23%
Protein	11g	22%
Fat	18g	28%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	25mg	8%
Sodium	607mg	25%
Potassium	287mg	6%
Fiber	4g	16%
Sugar	17g	34%
Vitamin A	303IU	6%
Vitamin C	1mg	1%
Calcium	78mg	8%
Iron	4mg	22%