No Knead Chocolate Chip Panettone

Let’s talk about Christmas traditions, shall we? Today, I am sharing my beloved No Knead Chocolate Chip Panettone Recipe. This no-knead chocolate chip panettone is soft, rich, and bursting with holiday flavors—a Christmas favorite made simple for any home baker!

In Brazil, Panettone is as essential to the holidays as gingerbread cookies are in North America. If you’ve ever stepped into a Brazilian bakery or grocery store in December, you know exactly what I mean—it’s Panettone season, and you can’t escape it (not that you’d want to!).

This festive bread, brought to Brazil by Italian immigrants, has become a beloved holiday staple. With over 30 million Italian descendants living in Brazil—around 15% of the population—it’s no surprise this treat has been fully embraced. And now, I’m bringing this tradition straight to your kitchen, with a recipe so good it might just replace your favorite holiday candle. Seriously, the smell alone is worth it.

Oh, and let’s settle the great Panettone debate: Are you Team Traditional (dried fruits) or Team Chocolate Chips? I’ll admit it—I’m firmly in the chocolate camp. But this recipe is versatile enough for both teams, so you do you!

And guess what? This version skips the complicated steps and delivers all the festive vibes without the stress. It’s no-knead, beginner-friendly, and perfect for making memories with your loved ones.

So grab your apron, and let’s make some magic—holiday-style!

Inspiration for this recipe

Growing up in Brazil, Panettone was a staple during Christmastime – a holiday tradition as iconic as gingerbread cookies are in North America. The sight of colorful Panettone boxes in grocery stores and bakeries brought an unmistakable cheer to the season. This year, I’m bringing that festive magic to your kitchen with a No-Knead Panettone recipe.

Inspired by the incredible bread-making techniques in Bread in Five Minutes a Day, I’ve adapted their recipe to capture the authentic flavor and aroma of Brazilian Panettone. The result? A foolproof, flavorful bread that fills your entire house with the smell of Christmas. It’s better than any holiday-scented candle – trust me!

Whether you’re team dried fruits or team chocolate chips, this recipe has you covered. Plus, I’ll teach you how to make your own Panettone essence, the secret to that unmistakable holiday aroma. Ready to bake?

Looking for more Christmas recipes

Try these!

Easy Brazilian Salpicão Salad Recipe: My husband’s mom and aunt make this recipe every year. They can sooooo many compliments everytime they make it and I got them to share the recipe with us!

Classic Brazilian Pavê Recipe: A Brazilian Christmas classic! Its super easy to make, does not need to be baked and can be made ahead! Which we all can agree its super convenient for christmas day!

Chocolate Spice Cake Recipe: I make this cake every year for our family around Christmas time! It makes the whole house smell like Christmas!

Christmas Walnut Cake: This is my grandma’s walnut cake recipe! A treasured classic! It will not disappoint!

Equipment Needed:

• Large bowl
• Saucepan
• Pastry brush
• Two 15 oz Panettone paper molds (5.1 x 3.35 inches) see here the ones I bought on Amazon. You can buys any that you like just note that different sizes will require different baking times
• Plastic wrap

Panettone Essence Ingredients:

• 2 tsp vanilla extract
• 2 tbsp sugar
• 2 cinnamon sticks
• 1 pinch of nutmeg
• 6 tbsp water
• 4 cloves
• Zest of 1 orange
• Juice of 1 orange
• ½ cup whisky or rum

Panettone Ingredients:

• 3/4 cup lukewarm water (100°F or below)(6 ounces, 170 grams)
• 1 1/2 teaspoon granulated yeast
• 1 1/2 teaspoon kosher salt
• 1/4 cup honey (3 ounces, 85 grams)
• 4 large eggs (lightly beaten, 1 pound, 227.5 grams)
• 1stick unsalted butter (melted and slightly cooled) (1/2 cup, 4 ounces, 114 grams)
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest
• Zest of 1 orange and juice of 1 orange
• 3 3/4 cups (8 ounces, 535 grams) all-purpose flour
• 1/4 cup of white granulated sugar
• Egg wash or whole milk for brushing
• 1 cup chocolate chips

For the best results use a scale. Try to at least try to measure your flour and water by weight. You will get much better results that way, I promise!

How to make Panettone Essence:

1. Combine all ingredients in a saucepan and stir well.
2. Bring to a boil, then reduce heat and simmer until the liquid reduces to about 2 tablespoons.
3. Strain the mixture and transfer it to a small jar with a lid.

💡 You can make this up to three day ahead and store it in your fridge until you are ready to use it.

Directions:

Mixing and Storing the Dough

1. In a large 4-quart bowl (or a lidded but not airtight food container), mix together water, yeast, salt, honey, eggs, butter, vanilla, zests, sugar, orange juice and your homemade panettone essence. Gradually add the flour and mix until fully incorporated.
2. Cover loosely and let the dough rest at room temperature until it doubles in size, this will take at least 2 hours. (Don’t be alarmed if it takes much longer, especially if you are making this during the winter and your house isn’t very warm).
3. Chill the dough in the fridge for at least 2 hours or up to 5 days. The dough will continue to expand during the first day or two, so ensure the container is not airtight to prevent breakage.

Shaping the Dough

4. On baking day, dust the top of the dough with flour and divide it into two equal parts. For each half:
   • Stretch the dough into a rough rectangular shape using your hands or a rolling pin.
   • Sprinkle chocolate chips (or dried fruits) evenly over the dough.
   • Fold the dough over the filling and shape it into a ball by stretching the surface around to the bottom, rotating as you go.
5. Place the shaped dough into a Panettone mold, seam side down. Cover loosely with plastic wrap and let it rise at room temperature until it fills ¾ of the mold. This will take at least 90 min. Again do not be alarmed if it takes much longer.

Baking

6. Preheat your oven to 375°F, with a rack in the center. Brush the Panettone with milk and a dollop of butter (or egg wash if preferred).
7. Lower the oven temperature to 350°F and bake for 50-55 minutes, or until the bread is golden brown and sounds hollow when tapped. Use a food thermometer to ensure the internal temperature reaches 190°F. If you find the top is browning too quickly, loosely cover it with foil.
8. Let the Panettone cool completely before serving.

💡 Tip: If you’re baking just one Panettone, leave the remaining dough undisturbed in the fridge. Shape and bake it fresh within a few days.

How to Store Panettone

• Short-term storage: Wrap cooled Panettone in plastic wrap or store in a zip-top bag. Keep at room temperature for up to 3 days. It is important to put it away in an airtight container or ziplock bag as soon as you are done eating, because panettone does dry quickly when exposed to the air.
• Freezing: Wrap tightly and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

How to Serve Panettone

• Classic slices: Cut into tall slices and serve as is, or dust with powdered sugar.
• Toast it: Lightly toast slices and spread with butter, jam, or cream cheese.
• Make it special: Pair with mascarpone, whipped cream, or chocolate syrup.
• Leftovers: Turn into French toast or a decadent bread pudding.
• Gift it: Wrap in festive paper for a heartfelt holiday present.

Enjoy the taste and smell of Christmas with every bite! 🎄

Can’t Find a Panettone Mold? No Problem!

If you don’t have a traditional panettone mold, don’t worry—you’ve got options! Here’s how to adapt:

• Mini Panettone: Use tulip cupcake liners to make adorable mini panettones. These are perfect for gifting or serving at parties. Simply divide the dough into smaller portions, shape them, and place them in the tulip liners on a baking tray. Baking time will be shorter, so keep an eye on them after about 25–30 minutes.

No matter which option you choose, be sure to follow the recipe instructions for proofing and baking times, adjusting as necessary based on the size and shape of your panettone. Happy baking!

If you make this recipe, please leave a comment! That helps me to keep bringing you new and delicious recipes. Oh! and don’t forget to follow Tasyrecollectionscom on instagram and let me know what other Christmas recipes would you like to see?

Claudia

No Knead Chocolate Chip Panettone

This no-knead chocolate chip panettone is soft, rich, and bursting with holiday flavors—a Brazilian favorite made simple for any home baker!

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:50 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: Brazilian, Italian

Keyword: panettone

Servings: 2 panettones

Calories: 2000kcal

Author: Claudia Genschow

Video

Equipment

• large bowl
• Saucepan
• Pastry Brush
• Two 15 oz Panettone paper molds (5.1 x 3.35 inches)
• plastic wrap
• Aluminum foil

Ingredients

Panettone Essence

• 2 tsp vanilla extract
• 2 tbsp sugar
• 2 cinnamon sticks
• 1 pinch of nutmeg
• 6 tbsp water
• 4 cloves
• Zest of 1 orange
• Juice of 1 orange
• ½ cup whisky or rum

Panettone Ingredients:

• 3/4 cup lukewarm water 100°F or below(6 ounces, 170 grams)
• 1 1/2 teaspoon granulated yeast
• 1 1/2 teaspoon kosher salt
• 1/4 cup honey 3 ounces, 85 grams
• 4 large eggs lightly beaten, 1 pound, 227.5 grams
• 1 stick unsalted butter melted and slightly cooled (1/2 cup, 4 ounces, 114 grams)
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest
• Zest of 1 orange and juice of 1 orange
• 3 3/4 cups 8 ounces, 535 grams all-purpose flour
• 1/4 cup of white granulated sugar
• Egg wash or whole milk for brushing
• 1 cup chocolate chips
• 2 tbsp homemade panettone essence see above

Instructions

How to make Panettone Essence:

• Combine all ingredients in a saucepan and stir well.
• Bring to a boil, then reduce heat and simmer until the liquid reduces to about 2 tablespoons.
• Strain the mixture and transfer it to a small jar with a lid.
• 💡 You can make this up to three day ahead and store it in your fridge until you are ready to use it.

Directions:

Mixing and Storing the Dough

• In a large 4-quart bowl (or a lidded but not airtight food container), mix together water, yeast, salt, honey, eggs, butter, vanilla, zests, sugar, orange juice and panettone essence. Gradually add the flour and mix until fully incorporated.
• Cover loosely and let the dough rest at room temperature until it doubles in size, this will take at least 2 hours. (Don’t be alarmed if it takes much longer, especially if you are making this during the winter and your house isn’t very warm).
• Chill the dough in the fridge for at least 2 hours or up to 5 days. The dough will continue to expand during the first day or two, so ensure the container is not airtight to prevent breakage.

Shaping the Dough

• On baking day, dust the top of the dough with flour and divide it into two equal parts. For each half:
• Stretch the dough into a rough rectangular shape using your hands or a rolling pin.
• Sprinkle chocolate chips (or dried fruits) evenly over the dough.
• Fold the dough over the filling and shape it into a ball by stretching the surface around to the bottom, rotating as you go.
• Place the shaped dough into a Panettone mold, seam side down. Cover loosely with plastic wrap and let it rise at room temperature until it fills ¾ of the mold. This will take at least 90 min. Again do not be alarmed if it takes much longer.

Baking

• Preheat your oven to 375°F, with a rack in the center. Brush the Panettone with milk and a dollop of butter (or egg wash if preferred).
• Lower the oven temperature to 350°F and bake for 50-55 minutes, or until the bread is golden brown and sounds hollow when tapped. Use a food thermometer to ensure the internal temperature reaches 190°F. If you find the top is browning too quickly, loosely cover it with foil.
• Let the Panettone cool completely before serving.
• 💡 Tip: If you’re baking just one Panettone, leave the remaining dough undisturbed in the fridge. Shape and bake it fresh within a few days.

Notes

Pay attention to the temperature of your ingredients! If the water or butter are too hot, you risk killing the yeast or scrambling the eggs. On the other hand, if your ingredients—like orange juice or eggs—are straight from the fridge, they can lower the temperature of the batter and slow down the rise.

Short-term storage: Wrap cooled Panettone in plastic wrap or store in a zip-top bag. Keep at room temperature for up to 3 days. It is important to put it away in an airtight container or ziplock bag as soon as you are done eating, because panettone does dry quickly when exposed to the air.

Check for doneness: Your panettone might look golden brown on top before it’s fully baked. Use a food thermometer to ensure it’s done (190°F in the center). If the top browns too quickly, cover it loosely with foil to prevent burning while the inside finishes baking.

Storage tip: Panettone dough continues to expand and release gas in the fridge. Use a large container and avoid sealing it airtight to prevent messes.

Flexible baking: If you only want to bake one panettone at a time, leave half the dough undisturbed in the container and refrigerate it for up to five days. Shape and bake the rest when you’re ready.

Shaping the dough: Before forming the dough into a ball, stretch it into a rough rectangle, add chocolate chips, then proceed to shape it into a ball.

Homemade essence: Make your own panettone essence for that iconic Christmas aroma. It’s better than store-bought and ensures your panettone smells like the holidays.

Alternative molds: If you can’t find panettone molds, use tulip cupcake liners to make mini panettones instead.

Calories: Calorie counts are approximate and may vary based on ingredients and portion sizes.

Nutrition

Calories: 2000kcal