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

Chocolate panettone

Published: November 29, 2021 at 5:05 pm
loading...
  • Preparation and cooking time
    • Total time
    • plus proving and soaking
  • Easy
  • Serves 10-12

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

Nutrition:
NutrientUnit
kcal318
fat12.1g
saturates5.7g
carbs42.9g
sugars15.5g
fibre2.4g
protein8g
salt0.44g
Advertisement

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

Ingredients

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

Method

  • 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
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content