Italian Panettone with Chocolate
Ingredients:
4 cups all-purpose flour
1/2 cup sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 tsp salt
4 large eggs, room temperature
1/2 cup warm milk
1 tsp pure vanilla extract
1 tsp grated orange zest
10 tbsp unsalted butter, softened
1 cup dark chocolate chips or chunks
1/2 cup chopped candied orange peel (optional)
Powdered sugar for dusting
Directions:
In a stand mixer bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until foamy.
Add sugar, eggs, vanilla, and orange zest to the bowl. Mix gently to combine.
Gradually add flour and salt, mixing on low speed with the dough hook until incorporated.
Add the softened butter, a few tablespoons at a time, kneading until the dough becomes smooth and elastic (about 10 minutes).
Fold in the chocolate chips and candied orange peel until evenly distributed.
Place the dough in a greased bowl, cover, and let rise in a warm place for 2 hours or until doubled in size.
Punch down the dough and transfer to a buttered panettone mold or a high-sided cake pan lined with parchment.
Let rise again until the dough reaches near the top of the mold (about 1 hour).
Preheat oven to 375°F (190°C). Bake for 35–40 minutes or until golden brown and a skewer inserted comes out clean. Tent with foil if it browns too quickly.
Let cool completely, then dust with powdered sugar before serving.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 3 hours 30 minutes (including rising)
Kcal: 390 kcal | Servings: 10
