Chocolate Panettone Recipe
Embrace the spirit of the holidays with a decadent twist on a classic – homemade chocolate panettone! This rich, airy bread studded with melt-in-your-mouth chocolate chunks combines timeless tradition with a modern indulgence. Forget store-bought versions; crafting your own panettone lets you customize flavors and savor the satisfaction of baking magic.
Ingredients:
- 4 cups (512 g) unbleached
all-purpose flour
- 2 teaspoons kosher salt
- ¼ cup (55 g) sugar
- 2½ teaspoons instant yeast
- 1½ cups 2% or whole milk,
lukewarm
- ½ cup boiling water
- 5 tablespoons unsalted butter,
melted
- 1 teaspoon vanilla extract
- 1 egg yolk, beaten
- 1 cup (150 g) dark chocolate
chips
- ½ cup (75 g) chopped walnuts
(optional)
- Pearl sugar and icing sugar,
for decoration
Instructions:
- Rise to the Occasion: Combine flour, salt, sugar, and yeast in a large bowl.
Mix lukewarm milk, boiling water, melted butter, and vanilla extract in a
separate bowl. Pour wet ingredients into the dry and knead with a dough
hook on low speed for 10 minutes. Add egg yolk and continue kneading for 5
more minutes, until dough becomes smooth and elastic.
- Chocolate Dreams: Fold in chocolate chips and walnuts (if using) until
evenly distributed. Cover the dough and let rise in a warm place for 2-3
hours, or until doubled in size.
- Shape and Slice: Gently deflate the dough and divide it into two equal
balls. Place each ball in a greased panettone mold or tall round cake pan.
Cover and let rise again for 1-2 hours, until dough fills the molds.
- Golden Glow: Preheat oven to 350°F (175°C). Brush the risen dough
with beaten egg yolk and sprinkle generously with pearl sugar. Bake for
40-50 minutes, or until a toothpick inserted comes out clean.
- Sweet Finish: Let panettone cool completely in the mold before removing.
Dust with icing sugar for an extra touch of magic.
Nutritional Information:
One slice of chocolate panettone (based on a 16-slice
recipe) contains approximately:
- Calories: 350
- Fat: 15 g
- Saturated Fat: 8 g
- Carbohydrates: 45 g
- Sugar: 25 g
- Protein: 5 g
Tips and Tricks:
- Use good-quality chocolate
chips or chunks for the best flavor.
- Don't overmix the dough – stop
once it becomes smooth and elastic.
- If you don't have panettone
molds, use tall loaf pans instead.
- For a festive touch, add
candied orange peel or dried cranberries to the dough.
- Wrap leftover panettone tightly
in plastic wrap and store at room temperature for up to 3 days.