Chocolate Chip Panettone

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.  

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.  

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. 

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. 

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.  

Place ball of dough in a greased 8" cake pan. 

Cover with greased plastic wrap and let rise 2-2 1/2 hours. 

Beat remaining egg and brush over dough.  

Bake 15-20 minutes at 350.

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. 

Remove loaf from pan and let cool 3 hours.

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.
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​Ciao!

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