Chocolate Panettone | Easy No Mold No Knead Italian Christmas Bread | How Tasty Channel

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs add a rich flavor with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

candied fruit

🥗Healthier: dried fruit

💰Cheaper: raisins

Dried fruit is lower in sugar and can be more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

Mix lukewarm water and honey to dissolve.

Add yeast and let it rest for 10 minutes if using active dry yeast.

Mix in sugar until dissolved.

Add egg yolks and mix until well combined.

Add orange zest and vanilla extract.

Gradually add strong bread flour in at least 3 steps, mixing until a very soft and sticky dough forms.

Incorporate melted unsalted butter gradually in 3 steps, mixing until combined and pulling away from the bowl.

Let the dough rise in a slightly warm place for about 1.5 to 2 hours.

Place chocolate chunks in the freezer until ready to use.

Prepare the mold by buttering it and lining the bottom with parchment paper.

After rising, invert the dough onto a silicone mat and form it into a rectangle.

Place frozen chocolate chunks on top and fold the dough edges to enclose the chocolate.

Shape the dough into a ball and place it into the prepared mold.

Cover with plastic wrap and let it rise in the refrigerator for 8-12 hours or in a warm place until it reaches the top of the mold.

Let the top dry at room temperature for about 20 minutes without plastic wrap.

Score a cross on top and add unsalted butter on top.

Bake in a preheated oven at 160°C (320°F) for 50 minutes, covering the top with aluminum foil after 25 minutes.

Check with a toothpick to ensure it comes out dry.

Cool for at least 2 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens