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Chocolate Chip Panettone

3/28/2019

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Once upon a time, there was a girl who loved chocolate studded cake and sweet breads and she dreamed of what it would be like to create a chocolate chip cake/bread fusion.  Little did she know that this amazing confection already existed. 

When I first discovered the chocolate chip panettone - I was blown away.  This was the egg rich, chocolate chip loaded sweet bread with cake like qualities that I had been dreaming of.  Traditionally, panettone is made with whisky soaked raisins but let's face it - no one dreams of breads studded with raisins.  It's not that I'm opposed to fruit laden sweet breads but I would argue that chocolate chips just add more oompf to this delicious creation.  
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Chocolate chip panettone is one of the greatest breads ever.   Want to know why?  The first couple of days after the bread is baked, I slice off giant wedges and eat it for breakfast.  If there is any panettone left after day two, the remainder gets toasted and enjoyed warm with a thin pat of butter.  I have the best of intentions of turning the leftover sweet bread into french toast after day 4 but to be honest - our panettone has never lasted that long.  
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Chocolate Chip Panettone
3/4 cup warm milk
2 eggs + 2 egg yolks
3 Tablespoons light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups flour
2 1/4 teaspoons yeast
1 teaspoon salt
8 Tablespoons butter, softened
1 cup mini chocolate chips
Whisk together milk, 1 egg and yolks, corn syrup, vanilla and almond extract.  
Combine flour, yeast and salt in bowl of standing mixer. 
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With mixer running, slowly add milk mixture and knead with dough hook 3-5 minutes.  
Add butter, one Tablespoon at a time while mixer is running.  Knead 10 minutes. 
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Add chocolate chips to dough and knead another 2 minutes. 
Pat dough into a 12" disk.  Fold edges to center and flip over to form a smooth ball.  
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Place ball of dough in a greased 8" cake pan. 
Cover with greased plastic wrap and let rise 2-2 1/2 hours. 
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Beat remaining egg and brush over dough.  
Bake 15-20 minutes at 350.
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Tent with foil and bake until center of loaf registers 190.  (30-40 minutes)
Remove from oven and cool in pan on wire rack for 15 minutes. 
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Remove loaf from pan and let cool 3 hours.
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Panettone is an Italian sweet bread originally from Milan.  I did a little research into the Panettone and discovered that it's name is believed to be loosely translated into "cake of luxury."  I couldn't agree more.
​

​Ciao!
Click here for a printable version of this recipe
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