Chocolate panettone on a cake stand with two glasses of festive drinks and a dark green backdrop

Chocolate panettone

  • serves 10-12
  • Easy

We've given this sweet Italian bread a decadent twist with dark chocolate – the perfect treat to serve visitors over the festive season


Try our chocolate panettone recipe then check out our classic panettone and panforte recipe. 



  • whole milk 190ml
  • fast action dried yeast 2 x 7g sachets
  • strong white bread flour 200g, plus extra for dusting
  • plain flour 200g
  • caster sugar 50g
  • eggs 3
  • vanilla extract 1 tsp
  • butter 75g, cubed and softened
  • raisins 50g
  • sultanas 50g
  • brandy or orange juice 2 tbsp
  • dark chocolate chips 75g
  • candied peel 75g, chopped
  • flaked almonds 3 tbsp
  • icing sugar to dust


  • Step 1

    Pour the milk into a small pan and warm gently until steaming. Tip in the dried yeast and whisk to combine. Leave for 5 minutes. Put the flours, sugar and ½ tsp of fine sea salt into the bowl of a stand mixer fitted with the hook attachment. Add the yeasted milk, two of the eggs and the vanilla. Mix on a medium speed for 10 minutes until you have a smooth, stretchy dough.

  • Step 2

    With the mixer running, add the butter a cube at a time, only adding more once the last piece has been completely incorporated. Once all the butter is added to the dough, move it to a clean bowl and leave to prove for 1-2 hours or until doubled in size. Tip the raisins and sultanas into another bowl and pour over the brandy or juice. Leave for a few hours to soak.

  • Step 3

    Line a 20cm loose-bottomed cake tin with baking paper so it comes 4-5cm above the lip of the tin. Tip the dough onto a lightly floured worksurface and spread out into a wide rectangle. Scatter over the soaked fruit, chocolate chips and candied peel, and knead really well to incorporate evenly.

  • Step 4

    Shape it into a neat, smooth round and put into the prepared tin. Cover and leave to prove for 3-4 hours until really risen and puffy. Heat the oven to 180C/fan 160C/gas 4. Beat the remaining egg and use it to brush the panettone, then sprinkle over the flaked almonds. Bake for 1 hour until golden and risen. Cool on a wire rack in the tin until cold, then dust with icing sugar to serve. 

NEFF oven tip

Remember to use the dough proving function to shorten the proving times. Try 1 hour maximum for dough pre-shaping and another hour for the finished bread. The ideal proving conditions of this function will allow the dough to rise beautifully.

Enjoy more of our favourite Christmas sweet treats

Profiterole Tower with Chocolate and Hazelnuts

Nutritional Information

  • Kcals 318
  • Fat 12.1g
  • Saturates 5.7g
  • Carbs 42.9g
  • Sugars 15.5g
  • Fibre 2.4g
  • Protein 8g
  • Salt 0.44g