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.
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.