Chocolate and Orange Panettone

Name: Chocolate and Orange Panettone
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: Finely grated zest 2 oranges; 200 g mixed peel, finely chopped; 2 1/2 tbsp. orange liqueur, we used Cointreau; 75 g strong white flour; 1 tsp. fast-action dried yeast; 75 mL whole milk; 450 g strong white flour, plus extra to dust; 75 g caster sugar; 50 g cocoa powder; 10 g fast-action dried yeast; 5 medium eggs; 125 g unsalted butter, softened, plus extra to grease; 100 g dark/milk chocolate chips, see intro; Icing sugar, to dust; 750 g panettone case, see intro

Any leftover stale panettone makes for stellar French toast or bread-and-butter pudding.

By Georgie D'Arcy ColesPublished: 09 November 2023

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Cocoa powder and chocolate chips add a double flavour boost. Use dark chocolate chips for a rich flavour, or milk (or even white) for a sweeter result. If you can’t get hold of a panettone case, rise and bake the dough in a greased and lined 20.5cm round, deep tin.

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Yields:

12 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

418

Ingredients

FOR THR MIXED PEEL

Finely grated zest 2 oranges
200 g
mixed peel, finely chopped
2 1/2 Tbsp.
orange liqueur, we used Cointreau

FOR THE STARTER

75 g
strong white flour
1 tsp.
fast-action dried yeast
75 ml
whole milk

FOR THE DOUGH

450 g
strong white flour, plus extra to dust
75 g
caster sugar
50 g
cocoa powder
10 g
fast-action dried yeast
5
medium eggs
125 g
unsalted butter, softened, plus extra to grease
100 g
dark/milk chocolate chips, see intro
Icing sugar, to dust

YOU WILL ALSO NEED

750 g
panettone case, see intro

Directions

1. Step 1The day before you want to bake, in a non-metallic bowl, mix the orange zest, mixed peel and orange liqueur. Cover and set aside for 4hr. Next, make the starter. In a bowl of a freestanding mixer fitted with a dough hook, mix the flour, yeast and milk until combined. Cover and leave to rest at room temperature for 4hr, until risen and bubbly.
2. Step 2For the dough, to the starter bowl add the flour, caster sugar, cocoa powder, yeast, eggs, 1tsp fine salt and 2tbsp cold water. Mix and knead on medium speed for 10min, or until the dough is smooth and elastic.
3. Step 3Gradually mix in the butter. Add the soaked mixed peel and chocolate chips and mix briefly to combine. Cover and leave to rise in the fridge for at least 6hr, ideally overnight. The slow rise helps give the panettone more flavour.
4. Step 4Bring the dough to room temperature, then scrape onto a lightly floured work surface and shape into a ball. Place seam-side down into the panettone case or prepared tin (see intro). Cover with greased clingfilm (butter-side down) and leave to rise in a warm place for 4hr, or until well risen.
5. Step 5Preheat oven to 180°C (160°C fan) mark 4. Put the panettone on a baking tray (still in it's case/tin) and bake for 40-50min, or until well browned, covering with foil after 30min if it looks a little dark. Lift case/tin on to a wire rack and leave to cool completely.
6. Step 6To serve, lightly dust with icing sugar.

TO STORE
Once cool, wrap well in clingfilm and store at room temperature for up to a week. Alternatively, wrap well and freeze for up to a month. Defrost at room temperature to serve.