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!
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.
Video
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
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