Chocolate Chip Panettone

This homemade Chocolate Chip Panettone combines the soft, airy texture of sweet bread with the indulgence of chocolate chips. Baked in a traditional tall paper mould, it has a beautiful golden top and a delicate, fluffy centre. Enjoy it with coffee, as part of a Christmas breakfast or simply as an afternoon treat.

Prep Time 30

Cook Time 45

Rising 3

Total Time 4 15

Servings Slices

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!

Equipment

large mixing bowl or stand mixer with dough hook
Kitchen scales
Measuring jug
Spatula
Large panettone paper mould (approximately 750g–1kg capacity)
Baking Tray
Pastry Brush
Cooling rack

Notes

Serving suggestions:

Simply sliced: Enjoy with tea, coffee or hot chocolate.

With cream: Serve with lightly whipped cream or mascarpone.

Warm and indulgent: Gently warm a slice to soften the chocolate chips.

Christmas breakfast: Serve alongside fresh fruit and yoghurt.

French toast: Dip slices in egg and milk before frying in butter.

Bread pudding: Use leftover panettone for a delicious chocolate bread and butter pudding.

Recipe tips:

Use room-temperature ingredients: This helps the dough come together smoothly.

Be patient with rising: Enriched dough containing butter and eggs can take longer to rise than ordinary bread.

Do not add too much flour: A slightly sticky dough helps create that lovely soft texture.

Watch the oven: Cover the top with foil if it browns before the centre has cooked.

Cool upside down: This is particularly important for tall panettone, as it helps retain its height.

Choose your chocolate: Milk, dark or white chocolate chips all work beautifully.

Storage:

Store your completely cooled panettone in an airtight container or sealed food bag at room temperature for 3–4 days.

You can also freeze individual slices for up to 2 months. Wrap them well and defrost at room temperature before serving.

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