A homemade Christmas treat sitting on the kitchen table, especially when it is something as beautiful as a panettone is all part of the Christmas build up in my house. With its tall, golden shape, soft airy centre and lovely sweet aroma, it is a bake that always brings a little excitement to the festive season. This version has an extra treat tucked inside, with plenty of chocolate chips scattered throughout the dough. It is a lovely alternative to the more traditional fruit-filled panettone, particularly if you have chocolate lovers in the family!
Panettone has a wonderful character of its own. It sits somewhere between a sweet bread and a light fruit cake, although its texture is much softer and more delicate than an ordinary cake. The dough rises into a tall, fluffy loaf, creating those beautiful strands that pull apart so easily. It is slightly sweet, wonderfully light and just rich enough to feel like a proper Christmas indulgence.
What Makes Panettone So Special?
Panettone is traditionally associated with Italy, particularly Milan, where it has been enjoyed for generations. It has become a familiar sight in shops and homes during Christmas, often presented in its distinctive tall paper wrapper. I have always thought that part of its charm comes from its appearance. It looks quite impressive, yet there is something wonderfully homely about cutting into it and sharing a slice with family.
The traditional version usually contains dried fruits and candied peel. These provide little bursts of sweetness throughout the soft bread. However, chocolate chips make a delicious alternative. They bring a slightly different character to the bake without losing the lovely texture that makes panettone so enjoyable.
I particularly like the contrast between the delicate bread and the little pockets of chocolate. Some pieces remain whole, while others soften slightly during baking. As a result, every slice offers something a little different.
A Little Chocolate Makes All The Difference
There is no denying that chocolate makes most Christmas treats a little more tempting. I enjoy traditional festive baking, but I also like experimenting with familiar favourites. Replacing the usual dried fruit with chocolate chips is a simple change that gives this panettone a lovely modern twist.
Milk chocolate is a particularly good choice because it brings a gentle sweetness. However, dark chocolate chips work equally well if you prefer something less sweet. You could even use a mixture of both for a little variety.
One thing I love about this version is that it feels indulgent without being too heavy. The bread remains light and fluffy, while the chocolate provides plenty of flavour. It is the sort of bake that makes you reach for another slice before you have quite finished the first!
The Traditional Panettone Wrapper
One of the most recognisable features of panettone is its tall paper wrapper. It covers the lower section of the loaf and helps support its distinctive shape during baking. It also gives the finished panettone that familiar appearance we associate with Italian Christmas baking.
The wrapper is more than just decoration. Panettone dough is wonderfully soft and needs support as it rises into its characteristic tall shape. The paper mould helps contain the dough and allows it to bake evenly while retaining its lovely height.
I always think this is one of the things that makes panettone look so impressive. Once baked and cooled, it has a beautiful golden top sitting above the paper casing. There is no need for elaborate decoration because the loaf looks quite lovely just as it is.
How To Enjoy Chocolate Chip Panettone
For me, Christmas baking is all about making treats that can be enjoyed throughout the festive period. Panettone is particularly versatile, so you are not restricted to serving it at one particular time of day.
A slice alongside a cup of tea or coffee makes a lovely afternoon treat. It is also delicious served slightly warmed, allowing the chocolate chips to soften and become wonderfully tempting. If you fancy something a little more indulgent, try serving it with whipped cream, mascarpone or a scoop of vanilla ice cream.
It also makes a lovely addition to a Christmas breakfast or festive brunch. Cut into generous slices, it can be placed in the middle of the table for everyone to help themselves. Children especially tend to enjoy discovering all those little chocolate pieces throughout the bread.
If you happen to have some left over, do not let it go to waste. Panettone makes a wonderful base for French toast or a festive bread and butter pudding. The soft bread absorbs the custard beautifully, while the chocolate adds another layer of flavour.
A Lovely Addition To Christmas Baking
I think the best Christmas treats are those that bring a little happiness without needing a special occasion. This chocolate chip panettone certainly does that. It has the familiar charm of traditional Italian baking, with a generous helping of chocolate to make it feel extra special.
Whether you serve it to visiting family, share it with friends or simply enjoy a slice when the afternoon calls for something sweet, it is a lovely bake to have around during December.
And if you are anything like me, you might find yourself making another one before Christmas has even arrived!
Chocolate Chip Panettone
Equipment
- large mixing bowl or stand mixer with dough hook
- Large panettone paper mould (approximately 750g–1kg capacity)
Ingredients
- 500 g strong white bread flour
- 100 g caster sugar
- 7 g fast-action dried yeast
- 150 ml warm milk
- 3 large eggs
- 150 g unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 150 g chocolate chips
- 1 large egg yolk for glazing
- 1 tablespoon milk for glazing
Instructions
Prepare the dough:
- Add the warm milk, yeast and a tablespoon of the sugar to a small bowl. Stir gently and leave for 5–10 minutes.7 g fast-action dried yeast, 150 ml warm milk, 100 g caster sugar
- Place the flour, remaining sugar and salt into a large mixing bowl.500 g strong white bread flour, 100 g caster sugar, ½ teaspoon salt
- Add the eggs, vanilla extract and yeast mixture.3 large eggs, 1 teaspoon vanilla extract
- Mix until everything comes together into a soft dough.
Add the butter:
- Add the softened butter gradually, mixing well between each addition.150 g unsalted butter
- Continue kneading for approximately 10–15 minutes using a stand mixer, or 15–20 minutes by hand.
- The dough should become smooth, elastic and slightly sticky.
- Avoid adding too much extra flour, as this can make the finished panettone heavy.
Add the chocolate chips:
- Sprinkle the chocolate chips over the dough.150 g chocolate chips
- Gently knead or fold them through until evenly distributed.
- Try to keep the dough light rather than overworking it.
First rise:
- Place the dough into a lightly greased bowl.
- Cover with cling film or a clean tea towel.
- Leave somewhere warm for approximately 2–3 hours, or until doubled in size.
Shape the panettone:
- Gently tip the risen dough onto a lightly floured work surface.
- Shape it into a neat ball, keeping the chocolate chips distributed throughout.
- Place the dough into your tall panettone paper mould.
- Set the mould on a baking tray for support.
Second rise:
- Cover loosely with a clean tea towel.
- Leave for another 1–2 hours until the dough rises close to the top of the mould.
- Meanwhile, preheat your oven to 170°C fan / 190°C conventional / Gas Mark 5.
Bake the panettone:
- Beat the egg yolk with the tablespoon of milk.1 tablespoon milk, 1 large egg yolk
- Gently brush the mixture over the exposed top of the dough.
- Bake for approximately 40–45 minutes until golden brown and cooked through.
- If the top starts browning too quickly, loosely cover it with foil.
- The centre should reach approximately 90–93°C if checked with a food thermometer.
Cool and serve:
- Remove the panettone from the oven and allow it to cool.
- For the traditional tall, airy structure, panettone is often suspended upside down while cooling. This helps prevent the soft centre from collapsing. Use long skewers through the lower paper casing and suspend it securely between two supports.
- Once completely cool, remove the skewers.
- Leave the paper wrapper in place until ready to serve.
- Cut into generous slices and enjoy!