Name: Italian Chocolate Panettone
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; ¾ cup granulated sugar; ½ cup unsalted butter, softened; 4 large eggs; 1 cup chocolate chunks; 1 cup chocolate chips; ½ cup warm milk; 2¼ teaspoons active dry yeast; 1 teaspoon vanilla extract; ½ teaspoon salt; Zest of 1 orange; Zest of 1 lemon

A rich, chocolate-studded twist on the classic Italian holiday bread, this Italian Chocolate Panettone is a dreamy combination of airy texture, citrusy aroma, and decadent chocolate chunks. I like making this during the festive season as a show-stopping breakfast or dessert centerpiece. The overnight fermentation gives it a deep flavor, and the final result is a fluffy, golden loaf that’s hard to resist.

Why You’ll Love This Recipe

I love how this panettone brings together traditional Italian baking with a chocolatey upgrade. The dough is soft and tender with a subtle citrus scent, and each bite has melted pockets of chocolate. I make it every holiday season, and it always feels like a special treat. It’s perfect for gifting, sharing with family over coffee, or just enjoying by the slice on a cozy morning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups all‑purpose flour

¾ cup granulated sugar

½ cup unsalted butter, softened

4 large eggs

1 cup chocolate chunks

1 cup chocolate chips

½ cup warm milk

2¼ teaspoons active dry yeast

1 teaspoon vanilla extract

½ teaspoon salt

Zest of 1 orange and 1 lemon

Directions

In a small bowl, I mix the warm milk and active dry yeast and let it sit for 5–10 minutes until it gets frothy.

In a large bowl, I whisk together the flour, sugar, and salt.

I add in the softened butter, eggs, vanilla extract, and both citrus zests. Then, I slowly pour in the yeast mixture while kneading to form a smooth dough.

I cover the bowl with plastic wrap and let the dough rest overnight in the fridge. This slow fermentation adds great flavor and improves the texture.

The next day, I gently knead in the chocolate chunks and chips.

I transfer the dough to a greased panettone paper mold, cover it, and let it rise in a warm place until it doubles in size — usually about 2 hours.

Next I preheat the oven to 350°F (175°C), then bake the panettone for 40–45 minutes, or until golden brown and a skewer inserted in the center comes out clean.

I let it cool completely before slicing. Sometimes, I serve it plain, and other times I dust it lightly with powdered sugar for a festive look.

Servings and timing

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes (plus overnight rise)

Servings: 10

Calories: ~400 kcal per serving

Variations

I sometimes swap the chocolate chips for white chocolate or dark chocolate, depending on what I’m craving.

For a nutty twist, I add chopped hazelnuts or toasted almonds along with the chocolate.

If I want a more traditional version, I leave out the chocolate and use raisins and candied orange peel.

A splash of liqueur like amaretto or rum adds depth to the dough (just a teaspoon or two).

I’ve also tried shaping the dough into smaller individual panettones for gifting — they bake faster and look adorable.

Storage/Reheating

I keep the panettone in an airtight container at room temperature for up to 5 days. If I want to store it longer, I wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months. To reheat, I warm individual slices in the microwave for about 10–15 seconds, or toast them lightly for a crisp edge.

Related Recipes:

Strawberries and Cream Overnight Oats

FAQs

What makes panettone different from regular bread?

Panettone is enriched with eggs, butter, and sugar, giving it a soft, cake-like texture. It also uses a long fermentation process, which adds flavor and a light, airy crumb.

Can I skip the overnight rise?

I don’t recommend it. The overnight rise helps develop the dough’s structure and flavor. If I’m short on time, I allow at least 4–5 hours of rising in a warm place, but it’s not quite the same.

Do I need a special panettone mold?

I use a traditional paper panettone mold, which supports the dough as it rises and bakes tall. If I don’t have one, I use a deep cake pan lined with parchment paper that extends above the rim.

How do I keep the panettone from drying out?

I always let it cool completely, then store it wrapped tightly in plastic or in an airtight bag. It helps keep it soft and fresh for days.

Can I make this recipe ahead of time?

Yes, I often make the dough the night before and bake it the next day. I can also bake the whole panettone ahead of time and freeze it — it holds up well and tastes just as good once thawed.

Conclusion

Italian Chocolate Panettone is one of my favorite seasonal recipes — rich, fluffy, and bursting with chocolate and citrus flavor. Whether I’m baking it for a holiday breakfast or serving it as a sweet after-dinner treat, it always brings warmth and joy to the table. Once I made it from scratch, I never looked at store-bought panettone the same way again.

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