Double Chocolate Chip Panettone
Panettone is a traditional Italian Christmas bread that is beloved around the world! During the holiday seasons you will start to find them filling the shops and come in countless flavors and varieties. While there is always a place for the classic panettone, I personally love a chocolate chip panettone!
This recipe follows the traditional Milanese recipes using only a lievito madre (pasta madre) which gives the bread its slightly tangy flavor, complex flavor, moistness and an increased shelf life. I developed this recipe using just enough cocoa powder to give it a lovely complex flavor while still maintaining the base notes of traditional panettone. Other recipe use malt syrup for flavoring, but given that chocolate chips can weigh the bread down I like to add diastatic malt powder to help keep the rise high. This is optional but recommended.
While not a sponsor my recommended chocolate chips and cocoa powder are from Guittard. Their chocolate is complex and very high quality. You want to avoid cheaper brand chocolates and cocoa powder as it will not be as complex and rich of a flavor.
Before making the dough you want to ensure that your starter is well fed so the bread has the best chance of rising.
What panettone mold to use?
This recipe will fit into a 1kg mold. Not a sponsor but I use Pastry Chef's Boutique Deluxe Corrugated Panettone Paper Molds Large 6 5/8" x 4 5/16". The panettone will come to the top and barely over the edge.
If you do not have an Italian starter, you can follow this recipe to create a lievito madre (pasta madre) from a liquid sourdough starter!
Panettone has a rap of being the most difficult bread to make and that title is rightfully earned! This dough is complicated. It will seem like the dough isn't coming together but continue mixing and it will all combine. The elasticity to the dough is the key here to giving it the high rise. Do not continue with adding the cocoa powder before the gluten is developed and the dough is extremely elastic.
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- 200 g Bread flour
- 100 g Water (warm)
- 58 g Sugar
- 60 g lievito madre (stiff starter - see description)
- 5 tbsb Unsalted Butter (room temperature)
- 2 Egg yolks (extra large)
- 1/4 tsp Diastatic Malt Powder (optional - see description)
- 75 g Bread flour
- 58 g Sugar
- 8 tbsb Unsalted Butter (room temperature)
- 4 g Salt
- 2 Egg yolks (extra large)
- 1 cup Semi-sweet chocolate chips (46% cacao)
- 1 tbsb Cocoa powder (Dutch processed)
- 1 tsp Vanila extract (Substitute seeds from 1 vanilla bean)
- Make the first dough
In a stand mixer add the flour, diastatic malt powder, water and sugar. Using a paddle attachment mix for 4 minutes. Add the lievito madre (starter) and mix for another 4 minutes.
While the dough is mixing whisk together the butter and egg yolks to create an emulsification. This will make it incorporate into the dough easier.
Add half the butter egg yolk mixture to the dough and continue mixing until well incorporated. Add the remaining and mix until the dough is very elastic.
The dough should pass the windowpane test and be see through when stretched. At first it may seem like the butter and eggs are not incorporating but keep mixing, it will come together. - Rest the dough
Place the covered dough in a warm area and let rise for 12 hours. It should be triple in size.
- Finish the dough
Once the dough is fully proofed transfer back to the mixer. Using the paddle attachment add half the flour and sugar and mix. Once incorporated add the remaining flour and sugar. (Adding all the flour at once can cause the flour to fly out of the mixer). Add the salt and mix for 4 minutes.
While the dough is mixing whisk together the butter and egg yolks to create an emulsification. Add the vanilla to the butter mixture.
Add half the butter egg yolk mixture to the dough and continue mixing until well incorporated. Add the remaining and mix until for 4 minutes. If the dough is not quite coming together scrape everything down and switch to a dough hook. Return to mix for another 4 minutes. The dough will seem like it isn't coming together but will with more mixing.
Add the chocolate chips and cocoa powder and mix for 2 minutes. Cover and let rest for 30 minutes in the mixer.
It is crucial to develop the gluten and create an elastic dough before adding teh cocoa powder. If it is added before it will prevent the gluten from developing and the dough will not rise. - Add to panettone mold
Fold the dough into a ball and place in a panettone mold. Cover and let rest for 8 hours. Once raised the dough should come up 2/3 the mold.
- Bake the panettone
Preheat an oven to 350 F. Cut an x into the top of the panettone and add 1/2 tablespoon of butter.
Bake for 1 hour.
- Cool the panettone
When the panettone comes out place 2 skewers in the bottom and let hang upside down for at least 8 hours. This will help the panettone keep its shape and prevent it from sinking.
Once cooled you can eat right away or wrap in plastic for a day to let the flavor further develop.