Name: Delicious Chocolate-Orange Panettone Recipe
Prep time: 2 h 30 min
Cook time: 50 min
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 3/4 cup warm water; 4 1/2 teaspoons (15 g) active dry yeast; 1 tablespoon granulated sugar; 3/4 cup (90 g) all-purpose flour; 1/2 cup (85 g) packed golden raisins; 2 tablespoons dark rum; 5 large egg yolks; 6 tablespoons water; 1 tablespoon orange extract; 2 teaspoons pure vanilla extract; 1 teaspoon kosher salt; 3 3/4 cups (450 g) all-purpose flour; 1/2 cup (100 g) granulated sugar; 6 tablespoons 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

Ingredients

3/4 cup warm water

4 1/2 teaspoons (15 g) active dry yeast

1 tablespoon granulated sugar

3/4 cup (90 g) all-purpose flour

1/2 cup (85 g) packed golden raisins

2 tablespoons dark rum

5 large egg yolks

6 tablespoons water

1 tablespoon orange extract

2 teaspoons pure vanilla extract

1 teaspoon kosher salt

3 3/4 cups (450 g) all-purpose flour

1/2 cup (100 g) granulated sugar

6 tablespoons 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

Confectioners’ sugar, for dusting

Instructions

Step 1: In a large bowl, combine the warm water, active dry yeast, and 1 tablespoon of granulated sugar. Let the mixture sit for about 10 minutes until the yeast blooms and becomes foamy.

Step 2: Add 3/4 cup all-purpose flour to the yeast mixture and whisk to combine. Cover with a towel and place in a warm spot to proof until the mixture begins to foam, about 30 minutes.

Step 3: In a small bowl, soak the raisins in the dark rum for at least 1 hour, up to 2 hours, to plump them up and add flavor.

Step 4: Using a stand mixer fitted with the paddle attachment, beat the sponge mixture, egg yolks, 6 tablespoons water, orange extract, vanilla extract, kosher salt, and 3 1/4 cups flour on medium speed for 2 to 3 minutes until well combined.

Step 5: Add the remaining 1/2 cup granulated sugar and beat for about 1 minute until fully incorporated.

Step 6: Replace the paddle with the dough hook attachment. Gradually add the softened butter, 1 to 2 pieces at a time, beating on medium speed and scraping down the bowl as needed. Continue for about 10 minutes until the dough is elastic and smooth.

Step 7: Cover the bowl with a towel and set in a warm spot to proof until doubled in size, about 1 hour.

Step 8: Drain the soaked raisins to remove excess liquid. Add the raisins, dark chocolate chips, and orange peel to the dough. Beat on medium-low speed with the dough hook for about 5 minutes to evenly distribute.

Step 9: Grease a 6 3/8″-by-4 3/8″ paper mold with cooking spray. Fill the mold with the dough, cover with a towel, and let proof in a warm place until doubled in size, about 40 minutes.

Step 10: Preheat the oven to 350°F (175°C) and arrange a rack in the center. In a small bowl, beat the egg with a splash of water to make an egg wash. Brush the top of the dough gently with the egg wash.

Step 11: Bake the panettone for about 50 minutes, loosely covering it with foil if the top starts to brown too quickly. The loaf should be risen and golden brown when done.

Step 12: Remove the panettone from the mold and allow it to cool for 1 hour before serving. Dust the top with confectioners’ sugar for a festive finish.

Tips & Variations

For a different flavor twist, swap dark chocolate chips for dried cranberries or chopped nuts.

If you prefer a more citrusy note, add a teaspoon of lemon zest along with the orange extract.

Make sure your water is warm, not hot, to avoid killing the yeast during proofing.

Using a stand mixer with a dough hook makes kneading easier and ensures smooth dough.

FAQs

Can I make panettone without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 15-20 minutes until it becomes elastic and smooth. It requires more effort but yields great results.

Why does my panettone turn out dense?

Dense panettone can result from insufficient proofing or not kneading the dough enough to develop gluten. Make sure the dough doubles in size during proofing and knead thoroughly until elastic.