Hey there, sweet lovers!
Do you have a sweet tooth that needs satisfying? I’ve got just the treat for you!
Today, I’m sharing my chocolate panettone recipe.
This festive bread is soft, rich, and loaded with chocolatey goodness.
Perfect for special occasions or just because you deserve a treat!
Let’s dive into this delightful baking adventure!
Ingredient Substitutions
Bread flour can be substituted with all-purpose flour if bread flour is unavailable. This may result in a slightly less chewy texture, but will still produce a satisfactory panettone. Use the same amount of all-purpose flour as called for in the recipe.
For a dairy-free option, unsalted butter can be replaced with coconut oil or a plant-based butter alternative. Use the same amount as specified for butter, but be aware that this may slightly alter the flavor profile of the panettone.
Hazelnuts can be swapped with other nuts such as almonds, pecans, or walnuts to accommodate preferences or allergies. Maintain the same quantity and chopping method as indicated for hazelnuts. This substitution will change the flavor slightly but still provide a pleasant nutty texture to the panettone.
| Preparation Time | 15-30 minutes |
| Cooking Time | 60-90 minutes |
| Total Time | 385-480 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 50-60 g
- Fat: 180-200 g
- Carbohydrates: 400-450 g
Ingredients
For the biga (starter dough):
- 1/2 cup bread flour (I use King Arthur bread flour)
- 1/2 tsp active yeast
- 3 tbsp lukewarm water
For the initial dough:
- 2 1/4 cups bread flour
- 2/3 cup water
- 14 tbsp softened unsalted butter (cubed, at room temperature for easy incorporation)
- 1/2 cup white sugar
- 8 large egg yolks
For the final dough:
- 2 large egg yolks
- 4 oz dark chocolate chunks (roughly 1/2-inch pieces)
- 2 tbsp and 1 tsp white sugar
- 1 cup roasted skinned chopped hazelnuts
- 2 tsp fine sea salt
- 1/2 tsp vanilla bean paste (for a richer vanilla flavor)
- 3 tbsp softened unsalted butter (cubed)
- 1/2 cup plus 1 tbsp bread flour
For assembly and topping:
- two 6-inch paper panettone molds
- 1 tbsp water
- pearl sugar (adds a nice textural crunch)
- 1 large egg
Step 1: Prepare the Biga
In the bowl of a stand mixer, whisk the water with the yeast until the yeast is fully dissolved.
Add 1/2 cup of bread flour, and using a wooden spoon or your hand, mix until the dough comes together into a rough ball.
Cover the bowl with plastic wrap and let it rest at room temperature until the mixture doubles in bulk, about 4 hours.
This will create the biga, which is an initial starter dough.
Step 2: Make the Initial Dough
Attach the paddle attachment to the stand mixer.
To the bowl containing the biga, add the additional bread flour, water, sugar, and egg yolks.
Beat on low speed until just combined, around 2 minutes.
Increase speed to medium-high and continue mixing until the dough clumps around the paddle and pulls away from the sides, taking about 8 minutes.
Switch to the dough hook, and with the mixer on low speed, gradually add the butter 1 tablespoon at a time until it’s fully incorporated and the dough is smooth and shiny, approximately another 5 minutes.
Cover the bowl with plastic wrap and let it rest at room temperature for 12 hours or overnight.
Step 3: Develop the Final Dough
Add more bread flour and sugar to the dough in the stand mixer’s bowl.
Attach the dough hook again and beat on low speed until the dough is smooth and elastic, which should take about 5 minutes.
While keeping the mixer on low, gradually add the egg yolks followed by the vanilla paste, allowing the dough to become smooth and elastic once more, taking an additional 5 minutes.
Introduce the salt and beat for another 2 minutes.
Gradually incorporate the remaining butter 1 tablespoon at a time until the dough becomes shiny and very supple, about another 5 minutes.
Finally, mix in the hazelnuts and chocolate until they’re evenly distributed throughout.
Step 4: Prepare and Shape the Panettone
Cover the bowl with plastic and let the dough rest at room temperature for about 1 hour.
Place two 6-inch panettone molds on a large baking sheet.
Turn the dough out onto a floured work surface and divide it in half.
The dough will be very soft and pliable.
Using a bench scraper and floured hands, gently shape each portion into a round, carefully tucking the dough underneath itself.
Transfer each round, seam side down, into the panettone molds.
Cover the molds with plastic and allow them to rise in a warm area until they are about 1 to 2 inches from the top of the mold, which can take 4 to 6 hours.
Step 5: Bake and Serve the Panettone
Preheat the oven to 350°F and position the rack in the center of the oven.
Lightly brush the tops of the panettone with egg wash and sprinkle with pearl sugar.
Bake the panettone for about 1 hour, until they are well-risen and the tops are nicely browned.
Allow them to cool completely, which should take about 1 hour and 30 minutes.
Once cooled, carefully remove the panettone from the molds, slice them into wedges, and serve.
Enjoy your homemade panettone!
