Chocolate Orange Panettone Recipe

Baked chocolate orange panettone on a silver tray.

5 from 2 votes

A sweet Italian bread, traditionally enjoyed during Christmas. Rich, buttery bread, light in texture and studded with chocolate chunks and candied orange peel.

Prep Time1 8

Cook Time45

Total Time1 8 45

Course: Bread, Breakfast

Cuisine: Italian

Keyword: chocolate, christmas, orange, panettone

Servings:

Calories: 299kcal

Author: Leigh Harris

Ingredients

For the Starter

3/4 cup Bread flour
1/3 cup Water
1/8 teaspoon Dry active yeast

For the Dough

1/4 cup Water warm. 110-115 degrees F
2 1/4 teaspoons Dry active yeast
3 large Eggs
1/2 cup Granulated sugar divided
1 1/2 teaspoon Vanilla extract
1 tablespoon Orange zest packed
All the starter from above
3 cups Bread flour (plus more for dusting)
1 tsp Kosher salt
6 tbsp Unsalted butter softened

For the Fruit and Chocolate

1/2 cup Candied orange peel diced small
3 tbsp Orange liqueur (such as Grand Marnier)
6 oz Semi-sweet chocolate roughly chopped into 1/4" - 1/2" pieces

For the Egg Wash

1 large Egg beaten
1 tablespoon Water

A dab of butter for the top just before baking

Instructions

The Starter (day one)

Mix 3/4 cup of bread flour, 1/3 cup water, and 1/8 teaspoon yeast in a medium-size bowl.
Cover and let rise overnight.

The Dough (day two)

Drain the orange liqueur from the candied orange peel.
Measure the flour properly (spoon and swoop) into a medium-size bowl. Whisk the salt into the flour and set aside.
In the bowl of a stand mixer, proof the 2 1/4 teaspoons of yeast with the 1/4 cup of warm (115º degrees F) water, and 1 tablespoon of the 1/2 cup of sugar about 5-10 minutes until frothy on top.
Add the eggs, vanilla, sugar, and orange zest, to the yeast mixture and whisk together.
Add the starter and flour, attach the dough hook and mix on low speed until it comes together and starts pulling away from the bowl slightly. Turn the mixer to medium speed and knead for 10-15 minutes or until smooth and elastic. You may need to stop the mixer and scrape down the sides a few times.
Add the softened butter a few tablespoons at a time until fully incorporated and knead for another 10-15 minutes until you can pull a window pane. Again you may need to scrape down the sides of the bowl. The dough should be smooth and elastic but will still be sticky.
Knead in the chocolate chunks and the drained candied orange on low speed for about 2 minutes or until fully incorporated.
Scrape the dough out onto a lightly floured surface and knead JUST ENOUGH flour into it until it's not EXTREMELY sticky and slightly easier to handle. The less flour you can use the lighter and fluffier your panettone will be once baked.
Place the dough in a large oiled bowl. Oil the top of the dough, cover with plastic wrap and allow to rise 3 to 4 hours or until tripled in size. Once tripled in size gently punch the dough down, remove the dough from the bowl to a work surface and form into a ball by tucking and pulling towards you. Place it back in the bowl and covered with oiled plastic. Place in the refrigerator overnight.
In a medium-size bowl marinate the candied orange peel with the orange liqueur. Cover with plastic wrap set aside and stir occasionally.

Day Three

Remove the dough from the refrigerator for at least one hour to take the chill off a little. Place on a work surface. Press and roll the dough out. Roll the dough up tightly into a log shape. Fold the ends into the center and fold and tuck it around to form a smooth ball.
Transfer the dough into a greased panettone mold. Place it onto doubled baking sheets.
Cover with oiled plastic wrap and let rise until almost to the top of the paper mold about 3 to 4 hours. Almost tripled in size again. Remember the dough is cold so it will take a while to rise.
Just before it's completely risen, preheat the oven to 350ºF degrees. Brush the dough gently with the egg wash over the entire surface. With a very sharp knife gently cut across the top about 1/4-1/2" deep and again in the other direction. Place a dab of softened butter in the center of the cross (optional).
Sprinkle pearled sugar across the surface of the panettone.
Bake for 45 minutes up to 1 hour or until a wooden skewer comes out clean and the internal temperature is 200 degrees F. Lightly tent it with aluminum foil after about 15 minutes if it starts to brown too much.
While the bread is baking prepare a way to hang it upside down to cool. Once baked carefully slide two skewers through each side of the bottom of the bread. Flip it over into the prepared place to let cool at least 2 hours.

Notes

UPDATE: While in the process of writing this post I decided to try to make this in 2 days. It worked perfectly. So if you don't have the time to do 3 days, make the starter early in the morning. Let it sit for at least 6 hours. It needs to be bubbly and risen.

Then make the dough and let it rise 3-4 hours. Transfer to a plastic zip-lock bag and refrigerate overnight. Then continue with the rest of the steps.

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