This chocolate chips panettone is great. This is a twist on the traditional italian bread. The classic original panettone calls for dried fruit and nuts. We have a recipe to make the original panettone. But this one with chocolate chips is also pretty famous, and sold a lot, just like the classic one.Jump to Recipe
Panettone is a bread made and eaten (and also sold) around christmas, or the days or weeks around that time. It is famous for being soft and delicate, because it has several air pockets inside. A good panettone is flyffy and feels light.
It’s shape is also really peculiar, it is shaped like a dome. In fact, there are pans or molds made to bake panettones in, but do not worry if you don’t have one of those, because we usually just use a regular round and small cake pan to make this, lined with parchment paper to make the pan make for a taller one, that way the panettone can rise as much as it needs to.
Plus, the correct way to cool a panettone down, as you will see in the recipe, is really curious. A panettone should be put face down, while held with wooden sticks holding it (maybe in a bigger cake pan or a pot), to keep it from defleating after baking.
Now, the mixture of a fluffy and soft bread with the chocolate chips is spectacular. It is something that truly tastes great. There is nothing better than this for breakfast on december the 25th with a hot tea cup or some hot chocolate.
If you like this recipe, then you should see our nutella braid bread, which is also a great bread recipe.
Chocolate chip panettone
For the preferment:
- 3/4 C (6.25 fl oz) (185 ml) water, warm
- 3/4 C (3.42 oz) (97 gr) strength flour, or all purpouse flour
For the dough #1:
- 2 eggs, medium size
- All the preferment
- 1 C (4.58 oz) (130 gr) strength flour, or all purpouse flour
For the dough #2:
- 6 tbso (3.17 oz) (90 gr) unsalted butter at room temperature
- 1/3 C + 1.5 tbsp (3.17 oz) (90 gr) granulated white sugar
- 1 egg, medium size
- 3 egg yolks
- 2 tsp (0.33 fl oz) (10 ml) honey
- The seeds of a vanilla bean
- The zest of 2 oranges
- The zest of 1 lime
- 2 C (9.17 oz) (260 gr) strength flour, or all purpouse flour
- 1 tsp (0.25 oz ) (7 gr) salt
- 1 1/2 C (9 oz) (255 gr) semisweet chocolate chips
- 1 beaten egg, to brush the panettone with
- 1 tbsp (0.53 oz) (15 gr) unsalted butter
For the preferment:
- In a medium bowl, put the water and yeast and mix with a spoon.
- Add in the sifted flour and combine. Let it rest for 30 to 60 minutes until the mixture rises and turns fluffy.
For the dough #1:
- In a big bowl, place the butter and sugar and cream together using a hand whisk for 2 to 3 minutes until the mixture lightens in color.
- Mi in the egg and the preferment and beat for 1 more minute. Add in the sifted flour and mix well until combined.
- Cover the bowl with plastic kitchen wrap or a kitchen towel and let it rest for 3 to 5 hours at room temperature until it treiples its size. You could also leave it in the fridge for 10 to 12 hours.
For the dough #2:
- In a big bowl place the sugar and butter and mix using a hand whisk for 2 to 3 minutes until the mixture lightens in color.
- Mix in the eggs and the egg yolks and mix for 3 more minutes. Add in the honey, the vanilla beans, and the orange and lime zest. BEat for 1 minute until completely integrated.
- Once the dough #1 has rested add it in here and beat with a wooden spoon for 2 minutes until well combined.
- Add in the sifted flour with the salt and mix using the same wooden spoon or your hands until you get a very sticky dough.
- Place the dough on a clean surface and knead by punching it and folding it onto itself for 10 minutes so it turns softer. Let it sit for 5 minutes.
- Repeat this kneading process two more times to complete 30 minutes of kneading. The dough should be soft and elastic (all this kneading process could also be done in a standing electric mixer using the dough hook).
- In the end add in the chocolate chips and knead for 3 minutes until well integrated. Once ready, form a ball with the dough and put it in a clean bowl with some oil so it doesn't stick.
- Fold the dough in an envelope shape, this is achieved by rolling out each side of the dough and folding it onto itself, to develop the gluten. Cover the bowl with some kitchen plastic wrap or a kitchen towel and let the dough rest for 20 minutes. Repeat all this process once more, finishing by folding the dough in an envelope shape (you should fold the dough twice in total).
- Once the folding is donde, cover the bowl and let it rest for 3 hours until it triples its size.
- Grease and line two panettone pans of about 5.5 inches (14 cm) in diameter and about 4 inches (10 cm) tall with parchment paper. If you have panettone molds or pans use them, if not, do it the way we do, using round cake pans. (see the picture).
- Once the dough has tripled its volume, place the dough on a floured surface and divide it in two. Form a ball with each piece of dough and put them each in a panettone pan.
- Cover the panettones with kitchen plastic wrap or a light kitchen towel and let them rest for 2 hours until they rise up to the 4 inches (10 cm) of the pan.
- Preheat the oven to 375º F (180º C). With a sharp kitchen knife, make a cross shape cut on the surface on the middle of each panettone and open a little this cut using your finger tips.
- Brush the panettones with the beaten egg with a kitchen brush and 1/2 tbsp butter on top of each one, in the centre.
- Bake the panettones for about 35 minutes until they turn golden brown. Take them out of the oven and pierce each panettone on the bottom, using two wooden sticks for each panettone, to then use these wooden sticks to hang them upside down in a big pot to let them cool down this way and so they hold their shape, because they are delicate.
- Let them rest for 1 hour hanging upside down and then let them cool down on a cooling rackfor another hour aproximately. Now, you can finally enjoy them!