Decadent Chocolate Orange Panettone Recipe
Introduction
Panettone is a classic Italian sweet bread loaded with dried fruits and a hint of citrus. Soft, fluffy, and studded with chocolate chips and orange peel, this festive treat makes for a delightful holiday dessert or special occasion centerpiece.
Ingredients
- 3/4 cup warm water
- 4 1/2 tsp (15 g) active dry yeast
- 1 tbsp granulated sugar
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (85 g) packed golden raisins
- 2 tbsp dark rum
- 5 large egg yolks
- 6 tbsp water
- 1 tbsp orange extract
- 2 tsp pure vanilla extract
- 1 tsp kosher salt
- 3 3/4 cups (450 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 6 tbsp unsalted butter, softened and cut into pieces
- 1 cup (170 g) dark chocolate chips
- 1/2 cup (85 g) orange peel
- Cooking spray
- 1 large egg
- Confectioners’ sugar for dusting
Instructions
- Step 1: In a large bowl, combine the warm water, yeast, and 1 tablespoon granulated sugar. Let sit for about 10 minutes until the yeast blooms.
- Step 2: Add 3/4 cup flour to the yeast mixture and whisk until smooth. Cover with a towel and place in a warm spot to proof for about 30 minutes, until the mixture foams.
- Step 3: Soak the raisins in dark rum in a small bowl for at least 1 hour, or up to 2 hours.
- Step 4: Using a stand mixer fitted with the paddle attachment, beat the sponge with egg yolks, 6 tablespoons water, orange extract, vanilla extract, salt, and 3 1/4 cups flour on medium speed for 2 to 3 minutes until combined.
- Step 5: Add 1/2 cup granulated sugar and continue beating for 1 more minute until incorporated.
- Step 6: Replace the paddle with the dough hook. Add the softened butter pieces 1 to 2 at a time, beating on medium speed. Scrape down the sides as needed, and continue until the dough is elastic and smooth, about 10 minutes.
- Step 7: Cover the bowl with a towel and let the dough proof in a warm spot until doubled in size, about 1 hour.
- Step 8: Drain the soaked raisins well, then add them along with chocolate chips and orange peel to the dough. Mix on medium-low with the dough hook until evenly combined, about 5 minutes.
- Step 9: Grease a 6 3/8″ by 4 3/8″ paper mold with cooking spray. Fill the mold with the dough. Cover and proof in a warm place until doubled, about 40 minutes.
- Step 10: Preheat the oven to 350°F and place a rack in the center. Beat the egg with a splash of water and brush the dough surface with this egg wash.
- Step 11: Bake the panettone for about 50 minutes until risen and golden brown. If the top browns too fast, tent loosely with foil.
- Step 12: Remove the panettone from the mold and let cool for at least 1 hour before serving. Dust with confectioners’ sugar.
Tips & Variations
- Soaking raisins in rum not only plumps them but adds depth of flavor—try other dried fruits if preferred.
- Use orange zest instead of extract for a fresher citrus aroma.
- For a nutty twist, add chopped toasted almonds or pistachios with the chocolate chips.
- Ensure the dough is well kneaded for the best fluffy texture.
Storage
Store panettone wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped loaf for up to 1 month. To reheat, warm slices gently in a toaster oven or microwave for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. Use about 25% less than the active dry yeast amount and mix it directly with the flour without proofing.
How do I keep my panettone moist?
Proper kneading and proofing help develop gluten for moisture retention. Also, avoid over-baking, and store the bread sealed to prevent drying out.
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Decadent Chocolate Orange Panettone Recipe
- Total Time: 2 hours 40 minutes
- Yield: 1 loaf (about 10 servings) 1x
Description
This classic Panettone recipe yields a soft, airy Italian sweet bread studded with golden raisins, dark chocolate chips, and candied orange peel. Perfectly flavored with hints of rum, orange, and vanilla extracts, this richly textured bread is ideal for festive celebrations or a decadent breakfast treat.
Ingredients
Scale
Sponge
- 3/4 cup warm water
- 4 1/2 tsp (15 g) active dry yeast
- 1 tbsp granulated sugar
- 3/4 cup (90 g) all-purpose flour
Dough
- 1/2 cup (85 g) packed golden raisins
- 2 tbsp dark rum
- 5 large egg yolks
- 6 tbsp water
- 1 tbsp orange extract
- 2 tsp pure vanilla extract
- 1 tsp kosher salt
- 3 3/4 cups (450 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 6 tbsp unsalted butter, cut into pieces, softened
- 1 cup (170 g) dark chocolate chips
- 1/2 cup (85 g) orange peel
- Cooking spray
- 1 large egg (for egg wash)
- Confectioners’ sugar, for dusting
Instructions
- Prepare the Sponge: In a large bowl, combine warm water, active dry yeast, and granulated sugar. Let sit undisturbed for about 10 minutes until the yeast blooms and becomes foamy. Then whisk in the 3/4 cup of all-purpose flour until smooth. Cover the bowl with a towel and place in a warm spot to proof for about 30 minutes, or until the mixture becomes foamy and bubbly.
- Soak the Raisins: In a small bowl, combine the golden raisins with dark rum. Let them soak for at least 1 hour or up to 2 hours to plump and infuse flavor.
- Make the Dough: Using the paddle attachment in a stand mixer, add the sponge, egg yolks, 6 tablespoons water, orange extract, vanilla extract, kosher salt, and 3 1/4 cups of the flour. Beat on medium speed for 2-3 minutes until well combined. Add 1/2 cup granulated sugar and beat for an additional minute until incorporated.
- Knead the Dough: Replace the paddle attachment with the dough hook. Gradually add the softened butter pieces, 1 or 2 at a time, continuing to beat on medium speed. Scrape down the sides as needed. Knead until the dough is elastic, smooth, and incorporated thoroughly, about 10 minutes.
- First Proof: Cover the bowl with a towel and place in a warm spot to proof until doubled in size, approximately 1 hour.
- Add Mix-Ins and Knead Again: Drain and squeeze excess liquid from the soaked raisins. Add the raisins, dark chocolate chips, and orange peel to the dough. Using the dough hook, mix on medium-low speed until evenly combined, about 5 minutes.
- Shape and Second Proof: Grease a 6 3/8″-by-4 3/8″ paper mold with cooking spray. Transfer the dough into the mold, smoothing the top. Cover with a towel and proof in a warm place until doubled in size, about 40 minutes.
- Preheat Oven and Prepare for Baking: Arrange a rack in the center of the oven and preheat to 350°F (175°C). In a small bowl, beat the large egg with a splash of water to make an egg wash. Gently brush the top of the dough with the egg wash for a glossy, golden finish.
- Bake the Panettone: Bake the dough for about 50 minutes. If the top starts to brown too quickly, loosely cover it with foil to prevent over-browning. The panettone should be risen and have a golden-brown top when done.
- Cool and Serve: Remove the panettone from the oven and carefully take it out of the mold. Let it cool completely on a wire rack for about 1 hour. Dust the top lightly with confectioners’ sugar before serving to add a festive touch.
Notes
- Make sure your water is warm, not hot, to properly activate the yeast without killing it.
- Allow the raisins to soak sufficiently in rum to plump them up and enhance flavor.
- You can substitute orange extract with freshly grated orange zest for a more natural citrus aroma.
- Use paper molds designed for panettone baking, or substitute with a deep, round cake pan lined with parchment paper if necessary.
- Check for doneness by tapping the bottom of the bread; it should sound hollow when fully baked.
- Store panettone in an airtight container to maintain freshness for several days, or freeze for longer storage.
- Prep Time: 1 hour 50 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Panettone, Italian bread, sweet bread, holiday bread, chocolate chip bread, raisin bread, festive bread
