Chocolate Panettone Recipe

4.99 from 71 votes

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A delicious, fragrant Chocolate Panettone with lots of chocolate chips.

Prep Time30

Cook Time30

Resting and Rising time3 40

Total Time4 40

Servings: mini panettone

Author: Marcellina

Ingredients

⅓ cup whole milk ( (85mls))
4 ½ teaspoons active dry yeast ((2 x 7 gram sachets) )
4 cups bread flour ((520 grams) )
½ cup granulated sugar ((100g))
2 eggs
3 egg yolks
3 tablespoons honey ((45mls]) )
⅓ cup rum
3 teaspoons vanilla extract
1 lemon (zest only)
1 orange (zest only)
1 teaspoon salt
4 oz unsalted butter ((1 sticks/115 grams) chopped and softened)
1¼ cups dark chocolate chips
pearl sugar (optional)

Instructions

Scald the milk in a small saucepan until steam rises but it doesn't boil. Set aside until lukewarm.
In a medium bowl mix yeast into milk. Set aside for 5 minutes until it is creamy and frothy.
Add 1/3 cup (43 grams) flour and 1 tablespoon sugar. Mix well to make a thick dough then cover with plastic wrap. Set aside for 30 minutes until mixture has risen.
Scrape the risen yeast mixture into the bowl of stand mixer. Add the eggs, egg yolks and remaining sugar. Use the paddle attachment to combine the ingredients well. Then add honey, rum, vanilla extract and zests. Beat slowly to combine then add the remaining flour and salt.
Beat the mixture until well combined. Scrape down the side if necessary. Continue to beat for 5 minutes. The dough should be smooth and elastic.
With the mixer on low, add the softened butter a small tablespoon at a time allowing the butter to be incorporated before adding more.
Finally add in the chocolate chips and mix until just combined. Be careful not to over mix because the chocolate chips will break down.
Cover the bowl with plastic wrap and set aside at room temperature for 2 - 3 hours or until doubled. It may take longer depending on how cold the room temperature is.
Preheat over 350ºF/180ºC. Butter 8 small (1 cup capacity) pudding molds or souffle dishes.
Scrape the chocolate panettone dough out onto an oiled work surface. Divide the dough into two even portions. Flatten each into a square then fold in thirds.
Cut each portion into 4 even pieces making a total of 8. Shape each into a ball and place into prepare molds.
Place filled molds on a baking sheet. Cover with plastic wrap and set aside for 1 hour or until puffy.
Cut an X in the puffy chocolate panettone tops with oiled scissors and put a small knob of butter on each and sprinkle with pearl sugar (if using). Bake panettone for 25-30 minutes or until golden brown and cooked through.
Allow to stand for 5 minutes before carefully turning out to cool. Be sure to set chocolate panettone upright on the cooling rack.

Notes

Tips for Success

Use fresh yeast.
Don't skip scalding the milk.
Add the soft butter only after the dough has kneaded well..
Measure correctly if using cup measures. Stir the flour to lighten then spoon flour into cups without packing.
Check the size of your molds. You may need to adjust how you portion the dough and baking time.
Freeze if not serving straightaway. Wrapped well in plastic wrap and then a sealed container these panettone will keep for 1 month.

Nutrition