PANETTONE AL CIOCCOLATO BY PASTRY CHEF GIUSEPPE DEIANA

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.

Combine warm milk and yeast in a bowl; let sit until foamy, about 5-10 minutes.

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

Add the yeast mixture, eggs, and melted butter to the dry ingredients; mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Incorporate dark chocolate, orange zest, and vanilla extract into the dough; knead until evenly distributed.

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled, about 1-2 hours.

Punch down the dough and fold in the candied fruit and additional chocolate pieces.

Shape the dough into a ball and place it in a panettone mold or a high-sided round cake pan.

Cover and let rise again until doubled, about 1 hour.

Preheat the oven to 350°F (175°C).

Bake the panettone for 30-40 minutes until golden brown and a toothpick comes out clean.

Remove from the oven and let cool in the mold for 10 minutes before transferring to a wire rack.

Dust with powdered sugar and serve at room temperature.

Cooking Techniques

Spice Level:

Allergens