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Chocolate and Orange Panettone Recipe

Get in the holiday spirit and learn how easy it is to make a delicious Chocolate and Orange Panettone Recipe that is topped off with almonds!
Course Dessert
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Let sit 1 hour 35 minutes
Total Time 3 hours 15 minutes
Servings 20
Calories 339kcal
Author Chef Billy Parisi

Ingredients

  • 1 ½ packets of yeast
  • 1 ½ cups of water heated to 110° to 115°
  • 1 ½ cups of whole milk heated to 110° to 115°
  • 1 ½ cups of sugar + 1 tablespoon
  • 1 egg + 1 egg white
  • Pinch of salt
  • 1 teaspoon of vanilla extract
  • Zest of 1 orange
  • ½ cup of melted butter
  • 8 cups of Bob's Red Mill all-purpose flour
  • 1 cup of chocolate chips

Instructions

  • Preheat the oven to 350°
  • Sprinkle the yeast into a bowl with the warm water and milk and whisk in 1 tablespoon of the sugar. Let sit for 5 to 7 minutes or until it becomes very foamy.
  • Next, whisk in the rest of the sugar, 1 egg, salt, vanilla, orange zest and melted butter until combined and transfer it to a standing mixer with the hook attachment.
  • Slowly pour in the flour and mix on low speed until combined and kneed for 5 to 10 minutes.
  • Let sit for 1 hour or until it doubles in size.
  • Add the chocolate chips and fold them in the dough until they are completely folded in. Put the dough into a prepared 4” tall by 8” cake pan or use a panettone liner and let rise for more 30 minutes.
  • Brush the top of the bread with the egg white and sprinkle on the 1 tablespoon of sugar and bake at 350° for 60 to 70 minutes or until browned on top and the inside is cooked.

Notes

CHEF NOTES:
  • When mixing the yeast in at the beginning to the stand mixer, make sure your milk and water are on the hotter side at at least 115°.  Reason being is because stand mixer bowls are cold and will drop the temperature out of the optimal raft creating stage for the yeast.
 
  • For the easiest proofing tip on earth, proof in an unused oven with only the oven light on.  It gives it the perfect proofing temperature between 85° and 90°.
 
  • It's important to fold chocolate chips in at end so they do not melt while proofing in the oven with the light on.
 
  • Use a pre-made (yes this is an aff link) -->> panettone mold or you can use a prepared tall cake pan that is lined with parchment paper!
 
  • Panettone has quite a bit of sugar and butter in it and it can sometimes burn, so if you notice that happening, immediately cover with foil before cooking it the rest of the way.
 
  • To ensure your bread is soft, fluffy and cooked through, it is imperative that it is completely cooled on a rack before slicing and serving. 

Nutrition

Calories: 339kcal | Carbohydrates: 60g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 80mg | Fiber: 2g | Sugar: 22g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg