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Homemade Chocolate Chip Italian Panettone recipe

When Christmas time comes we can enjoy many of the best sweet recipes all around the world.One of the most special Christmas recipes is, of course, Italian panettone, a traditional Italian Christmas season cake, fluffy, buttery and traditionally baked with raisins and dried fruit, and nowadays also baked with chocolate chips and hazelnuts. a perfect twist for chocolate lovers.
Course Desayuno, Postre, Tentempié
Cuisine Italiana
Keyword Biga, Italian, Panettone, Sweet
Prep Time 2 days
Cook Time 50 minutes
Resting 2 hours
Total Time 2 days 2 hours 50 minutes
Servings 8 People
Calories 375kcal
Author Laura Fernández
Cost 10$

Equipment

  • Oven

Ingredients

Biga

  • 1/4 cup Milk
  • 2 tablespoons Milk
  • 1/2 teaspoon Instant yeast Or 12g fresh yeast
  • 1/2 cup Strong flour Or bread flour

Initial dough

  • 2+1/2 cup Strong flour Or bread flour
  • 1 tablespoon Strong flour Or bread flour
  • 2/3 cup Milk
  • 1/2 cup Granulated sugar
  • 8 units Egg yolks
  • 14 tablespoons Butter In cubes, room temperature
  • 1 Orange zest

Final dough

  • 1/2 cup Strong flour Or bread flour
  • 2 tablespoons Strong flour Or bread flour
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Granulated sugar
  • 2 units Egg yolks
  • 2 teaspoons Salt
  • 3 tablesoons Unsalted butter Room temperature
  • 1 unit Egg To brush
  • Pearls sugar To decorate

Stuffing (for 1 chocolate panettone and 1 raisins panetonne)

  • 1/4 cup Dark chocolate Chunk or chips
  • 1/4 cup Almonds
  • 1/4 cup Raisins with rum
  • 1/4 cup Candied oranges

Instructions

Biga

  • To prepare your biga mix your instant yeast with warm milk and flour and let it rest for 8 hours (or overnight into the fridge)

Initial dough

  • Place in your kitchen aid or thermomix (kneading position) the big you had already made. 
  • Add the flour, egg yolks and milk and start kneading.
  • Once all your ingredients are well mixed and without stop kneading add the butter bit by bit. 
  • Keep kneading por 10-15 minutes until the panettone dough doesn’t stick to the kitchen bowl. 
  • Let the dough rest covered with film for 8 hours, I let my dough overnight into the fridge.

Final dough

  • Add to the dough you had resting the flour, sugar, salt and 2 egg yolks and knead. 
  • Add the butter bit by bitand keep kneading until you have a nice dough that doesn’t stick to your hands or the bowl. 
  • Extend the dough with a roll and divide it into two pieces.
  • Add each part the ingredients you choose and place them into the dough kneading with your hands. 
  • As you can see in the photo you can place the ingredients above the dough, cut it in to pieces again and form a ball with the dough easily. 
  • Place the two dough balls into each panettone mold and let rest covered for another 1-2 hours or until it doubles its volume. 
  • Brush with beaten egg and decorate with pearl sugar or whatever you like.
  • Bake 356ºFahrenheit (180ºCelsius) for around 50 minutes, it will depends on your oven. If it browns too much on the top you can cover with foil at the end of the baking. 
  • Let them cool face down if possible, you can pierce them with a knitting needles or wooden skewers (brochette) and let them cool two hours before serving. 
     

Video

Nutrition

Calories: 375kcal