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Panettone with chocolate, served on a nice plate
Italian panettone with chocolate and soft dough

Homemade Chocolate Chip Panettone

Author: Flavelo
Recipes Cakes and Desserts
Making real Milanese Panettone is a days-long process using 'lievito madre' (mother dough). This recipe is a 'smart', home-friendly version using yeast, but through multiple risings and a butter-rich dough, it approximates that original fibrous, airy texture we love.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs 40 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • High-walled Panettone mold (or cake tin lined high with parchment)
  • Stand mixer with dough hook

Allergen Information

⚠️ Egg
⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Make a sponge: dissolve yeast and a spoonful of sugar in half of the warm milk. Let it bloom for 10 minutes.

Tip: 'Waking up' the yeast ensures the dough rises beautifully later [starting fermentation].
2 ✓

Mix flour with remaining sugar and salt, then add the sponge, eggs, and remaining milk. Start kneading with the machine.

Tip: Salt regulates yeast activity and strengthens gluten, but shouldn't touch yeast directly at the start.
3 ✓

Once dough comes together, add soft butter cube by cube while kneading continuously. Work it (approx 10-15 mins) until shiny, elastic, and pulls away from the bowl.

Tip: Fat (butter) is added only at the end because if added early, it coats flour particles and inhibits gluten formation [protecting gluten network].
4 ✓

Mix in citrus zests and chocolate. Cover and proof in a warm place until doubled (approx 1-1.5 hours).

5 ✓

Turn onto floured surface, knead gently (to redistribute gas bubbles), form a ball, and place in mold. Proof again until dough almost reaches the rim.

Tip: The second rise gives the final, airy structure.
6 ✓

Bake at 340°F (170°C) for 30-40 minutes. If top browns too much, cover with foil. Skewer test is mandatory!

Tip: Real panettone is cooled upside down so it doesn't collapse under its own weight – if you can, skewer the bottom and hang it between two pots.

Recipe FAQ

Why is it dry?
You baked it too long, or added too much flour during kneading. The dough must remain soft.

Ingredients

  • 4 cups all-purpose flour (or bread flour for better structure)
  • 2.25 tsp active dry yeast (1 packet)
  • 0.5 cup sugar
  • 0.75 cup warm milk (plus 2 tbsp)
  • 3 large eggs (room temperature)
  • 10 tbsp unsalted butter (softened)
  • 2 tbsp orange zest
  • 2 tbsp lemon zest
  • 0.6 cup dark chocolate chips or chunks
  • 0.5 cup raisins (optional, soaked)
  • 1 pinch salt