During the holidays, certain sweet treats always come to mind for me. Panettone is one of them. Although I’ve only made homemade panettone a few times, it’s a holiday tradition I always have at my table, even if that means buying it at the local store. This year, I wanted to try a new spin on the classic Italian bread, so I decided to try making chocolate panettone. Originating from the heart of Italy, this sweet bread has become a global sensation, gracing tables during the holiday season with its heavenly aroma and delectable taste. In this blog post, I’ll share some history of panettone, delve into the art of making it, explore the best recipes, and explore some decadent variations that have emerged over time.
The History of Panettone
The tale of panettone dates back to the enchanting city of Milan, Italy, in the early 20th century. While there are many legends surrounding its origin, one prevailing story attributes the creation of panettone to a young nobleman named Ughetto degli Atellani. Ughetto fell in love with the beautiful daughter of a poor baker named Toni, and to win her heart, he disguised himself as a baker’s apprentice and created a rich, sweet bread that captured the essence of the season.
The success of Ughetto’s creation led to the birth of panettone, a name derived from “panetto,” meaning a small loaf, and “Toni,” in honor of the young baker’s romantic pursuit. Over the years, panettone evolved into a symbol of festive celebrations, spreading its delicious influence far beyond the borders of Italy.
The Art of Making Homemade Chocolate Panettone Bread
Making panettone is a labor of love, requiring patience, precision, and a dash of culinary finesse. While there are countless recipes available, a traditional panettone recipe involves a rich dough infused with butter, sugar, eggs, and a hint of citrus zest. The key to achieving a distinctively light and airy texture lies in a slow fermentation process, allowing the dough to rise gradually. Here is a traditional recipe I’ve used before to make my classic Italian Panettone bread recipe.
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
2 eggs
1/2 cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated orange zest
1/4 teaspoon salt
4 cups unbleached all-purpose flour
1 tablespoon confectioners’ sugar
2 tablespoons butter, melted (optional)
1 tablespoon honey (optional)
Instructions:
In a medium bowl, combine yeast, water, and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, orange zest, and salt and mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball.
Place dough onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until the dough is soft and pliable, but not sticky. (You may need up to 5 cups of flour.) Place dough in a large, lightly pan-sprayed bowl and cover. Let the dough rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F and spray an 8-inch round cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners’ sugar. Punch down dough in the bowl, transfer to a floured surface, and knead in the fruit. Form dough into a ball, place in the prepared cake pan, cover loosely with a dish towel, and let rise for 30 minutes. (Loaf may rise above the pan sides.)
Brush with melted butter, if desired. Bake for 45 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean. Once done, brush the top of the loaf with an equal mixture of melted butter and honey.
Chocolate Panettone
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 1/4 cup white sugar
- 2 eggs
- 1/2 cup nonfat plain yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 1/4 teaspoon salt
- 4 cups unbleached all-purpose flour
- 1 cup of finely chopped dark chocolate
- 1 tablespoon confectioners' sugar
- 2 tablespoons butter, melted (optional)
- 1 tablespoon honey (optional)
Instructions
- In a medium bowl, combine yeast, water, and sugar.
- Cover and let stand 10 minutes, or until foamy.
- Add eggs, yogurt, vanilla, orange zest, and salt and mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball.
- Place dough onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until the dough is soft and pliable, but not sticky. (You may need up to 5 cups of flour.)
- Place dough in a large, lightly pan-sprayed bowl and cover. Let the dough rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F and spray an 8-inch round cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar.
- Punch down dough in the bowl, transfer to a floured surface, and knead in the chocolate. Ensure that the chocolate is evenly distributed to create pockets of gooey goodness throughout the panettone.
- Form dough into a ball, place in the prepared cake pan, cover loosely with a dish towel, and let rise for 30 minutes. (Loaf may rise above the pan sides.)
- Brush with melted butter, if desired. Bake for 45 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
- Once done, brush the top of the loaf with an equal mixture of melted butter and honey.
The Best Chocolate Panettone Recipe
Elevating the classic panettone, the introduction of chocolate adds a layer of indulgence that is hard to resist. Here is a delightful recipe for Chocolate Panettone that will undoubtedly become a star at your holiday table.
Supplies:
Stand Mixer or Food Processor
Microplane
Mixing Bowls
Measuring Cups
Measuring Spoons
Springform Pan
Ingredients:
Follow the traditional panettone recipe above, with the addition of 1 cup of high-quality chocolate chips or chopped dark chocolate.
Instructions:
Incorporate the chocolate into the dough during the final stages of kneading. Ensure that the chocolate is evenly distributed to create pockets of gooey goodness throughout the panettone. Follow the remaining steps of the traditional recipe.
The result? A symphony of flavors that marries the buttery, citrusy notes of panettone with the rich, velvety allure of chocolate.
Variations of Panettone
While chocolate panettone is a standout variation, the world of panettone is rich with diverse flavors and ingredients. Here are a few mouthwatering variations that showcase the versatility of this festive bread:
Fruit-Infused Panettone
Elevate your panettone by adding dried fruits like raisins, currants, or candied citrus peel during the kneading process. The burst of sweetness from the fruits complements the bread’s richness beautifully.
Almond and Amaretto Panettone
Introduce a nutty twist by incorporating chopped almonds into the dough. For an extra layer of sophistication, add a splash of amaretto to the mix, infusing the panettone with a subtle almond flavor.
Limoncello and Pistachio Panettone
Channel the flavors of Italy with a zesty twist. Replace the orange and lemon zest with limoncello and fold in chopped pistachios for a delightful contrast of textures.
Mocha Swirl Panettone
For coffee lovers, a mocha-infused panettone offers a delightful blend of rich chocolate and robust coffee flavors. Add a handful of chocolate-covered coffee beans for an extra crunch.
Caramel and Sea Salt Panettone
Indulge your sweet tooth by incorporating swirls of caramel into the dough. Finish by sprinkling a pinch of sea salt on top before baking, creating a perfect balance of sweet and salty.
Whether you opt for the classic recipe, venture into the world of chocolate panettone, or explore tantalizing variations, one thing is certain – a slice of this delicious and festive bread will please even the pickiest eater. I hope you’ll try making homemade chocolate panettone or one of the other Italian panettone bread recipes for your family this holiday season.