There’s something magical about the first snowfall, the twinkling lights, and the scent of freshly baked bread wafting through the kitchen. I still remember the first time I made Sourdough Chocolate Chip Panettone one chilly December weekend. My sourdough starter had been bubbling happily on the counter, and I decided to take a leap from everyday loaves into something far more festive—an Easy Panettone Recipe that promised both tradition and indulgence.
As the dough slowly rose overnight, rich with butter, eggs, and vanilla, the anticipation filled the air. When I finally sliced open that golden, dome-shaped loaf, the sweet aroma of warm chocolate mingled with the tang of sourdough. The crumb was soft and airy, each slice revealing scattered chocolate chips melting gently into the tender strands of bread. That first taste felt like Italy on a winter’s morning—comforting, joyful, and just a little bit magical.
Making this Chocolate Panettone Dessert quickly became a cherished holiday ritual. Unlike the store-bought versions wrapped in shiny paper, this homemade creation carries a personal warmth. Every fold of buttery dough and each rising hour builds both patience and excitement, connecting you to generations of Italian bakers who’ve perfected this festive treat.
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Sourdough Chocolate Chip Panettone – Easy Italian Christmas Cake
- Total Time: 10 hours
- Yield: 1 loaf 1x
Description
A festive sourdough panettone studded with semi-sweet chocolate chips, offering a tender, buttery crumb with a subtle tang and rich aroma. Perfect for holiday breakfasts, desserts, or gifts.
Ingredients
Instructions
1. Feed your sourdough starter 8–12 hours before starting and ensure it doubles and passes the float test
2. Whisk warm milk, sugar, vanilla, eggs, and sourdough starter in a stand mixer bowl
3. Add both flours and mix on low until a cohesive but slightly sticky dough forms
4. Gradually add softened butter pieces and knead on medium speed until the dough is glossy, elastic, and smooth
5. Transfer the dough to a lightly oiled bowl, cover, and ferment in a warm place for 4–6 hours until doubled
6. Gently flatten the dough, sprinkle chilled chocolate chips, and fold corners toward the center to distribute evenly
7. Shape the dough into a smooth ball and place it in a tall panettone mold or lined pan
8. Cover and proof for 6–10 hours until the dough nearly reaches the top of the mold and feels light
9. Preheat the oven to 350°F (175°C) and score a shallow cross on top or add a small pat of butter
10. Bake for 35–40 minutes until the internal temperature reaches 190°F (88°C), covering with foil if browning too quickly
11. Immediately invert the loaf using skewers to suspend it upside down until completely cool
12. Slice to reveal the airy, tender crumb dotted with melted chocolate chips and serve slightly warm
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: bread
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 12 servings
Keywords: sourdough panettone, chocolate chip panettone, easy panettone recipe, italian christmas cake, traditional italian panettone, chocolate panettone dessert, christmas bread
Whether you gift it to neighbors, serve it as a centerpiece, or sneak a slice for breakfast, a Sourdough Chocolate Chip Panettone captures the spirit of the season. It’s the kind of bake that brings everyone to the table, waiting eagerly with coffee cups in hand, ready to savor the smell of Christmas baked right into a loaf.
Why This Easy Panettone Recipe Belongs on Your Table
A homemade Easy Panettone Recipe stands apart from anything you can find on a supermarket shelf. Using a sourdough starter instead of commercial yeast gives the bread a complex depth of flavor and keeps it fresh longer. The natural fermentation adds a subtle tang that balances the sweetness of the chocolate, creating layers of taste you simply can’t replicate in mass-produced varieties.
This Sourdough Chocolate Chip Panettone also carries a wonderful texture—soft yet strong enough to hold generous amounts of chocolate chips without becoming heavy. The crumb tears beautifully, with each bite light and moist. Compared to the dry, overly sweet versions from a box, a homemade loaf feels like the difference between a handwritten letter and a printed card—both lovely, but one undeniably more personal.
Its versatility is another reason it belongs on every holiday table. Slice it for breakfast with a cappuccino, warm it slightly and serve it as a Chocolate Panettone Dessert, or wrap it in parchment and ribbon as a heartfelt homemade gift. Every use celebrates tradition while offering something freshly delightful.
So, whether you’re new to Italian baking or a seasoned sourdough enthusiast, this easy recipe turns your kitchen into a festive bakery. It’s more than bread—it’s a celebration of flavor, family, and the simple joy of sharing something baked with love.
Baking the Perfect Italian Panettone
Ingredients for a Traditional Italian Panettone Twist
One of the best parts about making a Traditional Italian Panettone is realizing how simple and wholesome the ingredients are. This Easy Panettone Recipe marries authentic Italian baking with a playful modern upgrade—swapping the usual candied fruit and raisins for rich, semi-sweet chocolate chips. Every ingredient works together to create a butter-rich, cloud-soft loaf that tastes as wonderful as it looks.
Use the freshest ingredients possible, and measure precisely with a digital scale for the best texture. Here’s a handy guide to everything you’ll need for one large Chocolate Panettone Cake:
| Quantity | Ingredient | Purpose |
|---|---|---|
| 150 g | Active sourdough starter (100% hydration) | Natural leavening and signature tang |
| 300 g | Bread flour | Structure and chew |
| 150 g | All-purpose flour | Light, tender crumb |
| 120 g | Unsalted butter (softened) | Flavor and softness |
| 100 g | Sugar | Sweetness and browning |
| 4 | Large egg yolks | Rich texture and color |
| 1 | Large whole egg | Structure and moisture |
| 120 ml | Warm milk | Hydration and delicate crumb |
| 1 tsp | Pure vanilla extract | Fragrance and flavor balance |
| 100 g | Semi-sweet chocolate chips | The “chocolate twist” |
| 1/2 tsp | Fine sea salt | Enhances and balances sweetness |
| Zest of 1 orange (optional) | Citrus aroma | Adds brightness to flavor |
The sourdough starter acts as the heart of the recipe, creating depth and aroma, while the butter and eggs give the bread that signature silky softness. The vanilla and orange zest capture the warmth and festivity of Italian baking traditions. Before mixing, ensure that your starter is bubbly and active. When ingredients are at the right temperature—soft butter, room-temperature milk, and eggs—the dough comes together more easily. Once you prepare your ingredients with care, you’re halfway to a bakery-grade loaf.
Tools and Preparation Tips for Success
Working with enriched sourdough doughs can feel intimidating, but the right tools make the process smooth and enjoyable. To bring your Sourdough Chocolate Chip Panettone or any Traditional Italian Panettone to perfection, you only need a few essentials and some mindful preparation.
- Stand mixer with a dough hook for gentle, strong kneading.
- Digital kitchen scale for precise ingredient measurements.
- Dough scraper to handle the sticky, enriched dough.
- Proofing basket or tall panettone mold to support the dough’s rise.
- Thermometer (oven or instant-read) to ensure accurate baking temperature.
Preparation Tips:
- Handle the dough gently. Enriched doughs are soft and sticky due to butter and eggs. Lightly grease your hands or use a dough scraper to manage it instead of adding extra flour.
- Monitor the fermentation carefully. Sourdough rising times depend on starter strength and temperature. A warm kitchen (around 26°C/79°F) helps.
- Prevent chocolate chips from sinking. Chill the chips before folding them into the dough, or dust them lightly in flour to keep them suspended in your Chocolate Panettone Dessert.
- Keep moisture steady. If the dough skin dries during proofing, cover gently with plastic wrap or a damp towel for a smooth dome.
Stay patient during the process—panettone dough requires long fermentation for that signature flavor and structure. Each step builds flavor naturally, without rushing. The end result is worth every minute: a fluffy, fragrant Easy Panettone Recipe that fills your kitchen with the essence of an Easy Italian Christmas Cake.
Step-by-Step Sourdough Panettone Method
Making and Feeding the Sourdough Starter
Before mixing your dough, the foundation of a great Sourdough Panettone lies in a healthy, active starter. Feed it 8–12 hours before baking so that it’s at its peak. A lively starter should double in volume, show bubbles, and release a pleasant aroma—signs that it’s ready to lift this rich dough.
If your starter has been resting in the fridge, remove it the day before and feed it twice at room temperature. Equal parts flour and water by weight keep it balanced. If your kitchen is cool, keep the starter near 24°C (75°F) for the best activity.
When the starter forms a soft dome and a teaspoonful floats in water, it’s ready for your Chocolate Chip Panettone Recipe. This patience pays off with a more aromatic, moist, and flavorful loaf. Healthy fermentation defines the texture and strength of an authentic Sourdough Panettone.
Mixing, Proofing, and Baking the Panettone
Step 1: Mixing the Dough
Whisk warm milk, sugar, vanilla, and eggs in a mixing bowl. Add your active starter, stir to combine, then add the flour blend. Knead on low until the dough begins to form. Add softened butter piece by piece until absorbed, and mix 10–15 minutes until glossy and elastic.
Step 2: First Fermentation
Transfer the dough to an oiled bowl, cover, and let it rise 4–6 hours until doubled. Watch texture over time—it should feel light and airy.
Step 3: Adding Chocolate Chips
Gently flatten the risen dough, sprinkle chilled chocolate chips on top, and fold from each side toward the center to keep them evenly spread.
Step 4: Shaping and Final Proof
Shape the dough into a ball, place into your mold, cover, and let it proof 6–10 hours, or until it rises near the top with a slight wobble when tapped.
Step 5: Baking the Panettone
Preheat the oven to 175°C (350°F). Score a shallow cross on top or place a pat of butter to aid dome formation. Bake 35–40 minutes until the loaf reaches 88°C (190°F) inside. If browning too fast, cover lightly with foil.
Step 6: Cooling and Hanging
After baking, pierce skewers through the loaf base and hang it upside down between supports until fully cool to preserve height and internal structure—true to Chocolate Chip Panettone Recipe tradition.
Step 7: Serving and Enjoying
Once cool, slice to reveal a tender crumb filled with soft, melted chocolate. Serve plain, dusted with sugar, or drizzled in chocolate for a rich Chocolate Panettone Dessert. Pair with coffee or dessert wine for pure holiday comfort. Leftovers make exceptional French toast or festive bread pudding.
If the texture feels dense, it’s underproofed; if it sinks, it’s likely overproofed. Adjust timings next time—each bake helps understand your sourdough rhythm. By completion, your home will smell like an artisan bakery, the very essence of a heartfelt Easy Italian Christmas Cake.
Frequently Asked Questions About Chocolate Chip Panettone
1. Can I make panettone without a sourdough starter?
Yes, you can use commercial yeast, but a sourdough starter gives deeper flavor and moisture. Yeast versions are quicker, though they miss the tangy complexity of a true Sourdough Chocolate Chip Panettone.
2. Why did my panettone collapse after baking?
Overproofing or a weak gluten network can cause collapse. Make sure your starter is active and bake as soon as the dough reaches the top of the mold. Even if it sinks, your Easy Panettone Recipe will taste wonderful.
3. How do I store panettone to keep it soft?
Cool it fully, wrap tightly, and keep at room temperature away from sunlight. Avoid refrigerating—it dries the bread. To refresh, warm slices briefly before serving.
4. Can I freeze leftover chocolate chip panettone?
Yes! Freeze individual slices wrapped well for up to two months. Thaw naturally or toast lightly to revive that buttery crumb in your Chocolate Panettone Dessert.
5. What’s the best way to serve it?
Serve slightly warm, paired with espresso or topped with mascarpone cream. As an Easy Italian Christmas Cake, it suits breakfast, dessert, or festive gifting perfectly.
Conclusion – Bringing Italian Joy to Your Kitchen
Baking your own Easy Chocolate Panettone Recipe is one of the most rewarding seasonal traditions. Each stage—from nurturing your starter to forming the dome—honors slow, meaningful craftsmanship. The finished bread represents generosity, patience, and genuine joy.
A homemade Sourdough Chocolate Chip Panettone brings warmth to any table. Its golden crust, fragrant crumb, and rich aroma spread happiness and nostalgia. Whether gifted or shared at home, this Easy Panettone Recipe carries the timeless flavors of Italy’s beloved Christmas celebrations.
So as the holidays draw near, fill your kitchen with the smell of butter, vanilla, and dough rising slowly. Each loaf you bake becomes a piece of tradition—an edible reminder of love, comfort, and togetherness baked into every slice.
