Panettone is a delicious Italian holiday tradition. This panettone had a wonderful orange citrus flavour and is studded with chocolate. Panettone makes a delightful gift and an even better french toast!
Panettone is a traditional Italian Christmas bread and over the years the various flavours have seemed to get more elaborate - one year our panettone had ice cream inside! You can't leave my grandmother's house around Christmas without her gifting you at least one. My favourite have always been the ones studded with chocolate. Panettone also makes for a delicious french toast - a perfect festive Christmas morning breakfast.
Last year, I made these mini orange cranberry white chocolate panettone. They were delicious and the perfect individual size. This year, I wanted to try making a traditional sized panettone. Since I do not own a panettone pan, I used one of my 8 X 3 inch cake pans with a tall collar of parchment paper to add height to the pans. This worked out great!
I love the combination of orange and chocolate together. The perfect amount tart and sweet. I used a semi sweet chocolate in my panettone but a sweeter milk chocolate would also work well. To really up the chocolate flavour I dipped the top of the panettone in additional chocolate. The panettone also freezes well - so you can make it in advance if need be. I would recommend freezing it before you dip it in the additional chocolate.
Orange Chocolate Panettone
2 packages instant yeast
4 c all purpose flour
1 tsp salt
3/4 c warm milk
1/4 c butter
1/2 c sugar
2 egg yolks
1 tsp vanilla extract
zest 1 orange
4 oz semi sweet chocolate, chopped
2 tbsp milk
3/4 c, semi sweet chocolate chips
Grease a large bowl with butter, set aside. In a stand mixer fitted with a paddle attachment, mix together flour, yeast and salt on low speed for 5 minutes
In a small saucepan over medium heat combine milk, water, butter and sugar. Heat until all the butter is melted and mixture is warm. On low speed, slowly pour the milk mixture into the flour mixture. Mix until just combined. Add in eggs, egg yolks and vanilla. Stir in orange zest and chocolate until just combined. The dough should be sticky to the touch
Transfer dough to prepared bowl, cover with plastic wrap. Allow dough to rise in a warm, draft free area until doubled in size (approx 90 mins).
Grease and line an 8 inch cake pan with parchment paper, creating a cuff around the top of the pan.
Once dough is doubled in size, punch dough down. Turn onto a lightly floured surface. Roll into a ball and place in prepared pan. Cover with clean tea towel and let rise until doubled in size (approx 90 mins).
Beat together remaining egg and 2 table spoons of milk to create egg wash. Brush top of panettone. Bake at 350F for 35-40 minutes or until the top is golden brown.
Allow panettone to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely. Melt chocolate chips, and top panettone with melted chocolate.