There’s something innately magical about the holiday season—the warmth of a cozy, lit room, the excited chatter of family members, and the aroma of freshly baked goodies wafting from the kitchen. This Chocolate Chip Panettone is more than just a cake; it’s an invitation to gather, rejoice, and create lasting memories. With its light and airy texture, punctuated by sweet chocolate chips, it’s a treat that brings smiles to faces young and old.

Recipe Summary

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Servings: 10-12
  • Skill Level: Intermediate

Ingredients

  • 1 cup warm milk
  • 2 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup mini chocolate chips
  • 1 tablespoon confectioners’ sugar (for dusting)

Instructions

  1. In a large bowl, combine the warm milk and yeast. Let sit for about 5 minutes until foamy.
  2. Add sugar, eggs, vanilla extract, orange zest, and salt to the yeast mixture. Whisk together until well combined.
  3. Gradually add the flour, one cup at a time, mixing until a dough forms. The dough should be soft and slightly sticky.
  4. Knead in the softened butter a little at a time until fully incorporated. Continue kneading for about 10 minutes until the dough is smooth and elastic.
  5. Gently fold in the mini chocolate chips.
  6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
  7. Preheat your oven to 350°F (175°C). Grease a panettone mold or a deep, round baking pan.
  8. Gently punch down the dough and shape it into a ball. Place it in the prepared mold or pan. Let it rise again for about 30 minutes.
  9. Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
  10. Let the panettone cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
  11. Once cooled, dust with confectioners’ sugar before serving.

Helpful Tips

  • For Beginners: If you’re new to baking with yeast, ensure your yeast is fresh and the milk is warm (not hot) to activate it properly.
  • Storage: Store the panettone in an airtight container at room temperature for up to 5 days. You can also freeze it, wrapped tightly, for up to 3 months.
  • Ingredient Substitutions: You can substitute dark chocolate chips or dried fruits like raisins or cranberries for a different twist.

Pairings and Complementary Dishes

Enjoy a slice of Chocolate Chip Panettone with a warm cup of spiced tea or hot chocolate. It also pairs wonderfully with a fresh fruit salad or a scoop of vanilla ice cream for a delightful dessert.

Thank you for joining me on this delightful baking journey! I hope your Chocolate Chip Panettone brings joy to your festive table and cherished moments with loved ones. I would love to see your beautiful creations—share them using #ZynahzRecipes or tag Zynahz on Instagram. Please leave your feedback on our website, Zynahz, and don’t forget to subscribe to our newsletter for more delicious recipes and follow us on social media for daily inspirations. Happy baking!

Categorized in:

Baking Recipes, Bread & Baking, Global Recipes, Uncategorized,

Last Update: November 28, 2024