Chocolate-Hazelnut Panettone

Chocolate-Hazelnut Panettone Author: Canadian Living Credits: Chocolate-Hazelnut Panettone

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Panettone, a tall and cylindrical sweet bread made from a buttery, egg-rich dough, is an Italian Christmas classic. While it's traditionally made with dried fruit, we've added indulgent chocolate and roasted hazelnuts for the most decadent dessert possible. Serve with espresso, and use any leftovers for French toast or bread pudding.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: December 2014


  • 2/3 cups warm milk
  • 1 pkg active dry yeast
  • 5 cups all-purpose flour (approx)
  • 4 egg yolks
  • 2 eggs
  • 2/3 cups granulated sugar
  • 2 tablespoons hazelnut liqueur such as Frangelico
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 3/4 cups butter softened
  • 225 g semi-sweet chocolate chopped
  • 3/4 cups roasted skinned hazelnuts chopped
  • 2 teaspoons butter melted
  • 2 teaspoons icing sugar


Add milk to large bowl; sprinkle yeast over top. Cover with plastic wrap and let stand until yeast begins to rise to surface, about 10 minutes. Stir in 1 cup of the flour to make sticky dough. Cover bowl with greased plastic wrap; let rise in warm draft-free area until bubbly and doubled in size, about 1-1/2 hours.

In separate large bowl, beat together egg yolks, eggs, granulated sugar, hazelnut liqueur, vanilla and salt until pale yellow, foamy and doubled in volume, about 5 minutes. Beat in butter, 1 tbsp at a time. Stir in yeast dough and 3 cups of the flour to make sticky dough. Transfer to well-floured work surface; knead for 8 minutes to make smooth dough, adding as much of the remaining flour as needed. Let rest for 5 minutes.

Press down on dough. Sprinkle with chocolate and hazelnuts; fold over and knead until evenly distributed, about 1 minute. Place in large greased bowl; cover with greased plastic wrap and let rise in warm, draft-free area until doubled in size, about 2 hours.
Press down on dough. Turn out onto floured work surface; shape into ball, pinching bottom to smooth top.

Grease large panettone mould or deep 6-1/4-inch (16 cm) wide saucepan. Line bottom and side with parchment paper, leaving 1-inch (2.5 cm) overhang. Pllace dough, seam side down, in mould. (Make-ahead: Cover and refrigerate for up to 14 hours.
Let stand at room temperature for 1 hour; skip 2-hour rise and prepare panettone for baking as directed.) Cover with greased plastic wrap and let rise in warm draft-free area until doubled in size, about 2 hours.

Cut 1/4-inch (5 mm) deep X in top of loaf; brush top with butter. Bake in bottom third of 350?F (180?C) oven until cake tester inserted in centre comes out clean, 65 to 75 minutes; cover with foil once top becomes darker than colour of milk chocolate. Let cool for 1 hour. Pull on parchment paper to remove cake from mould; let cool completely on rack. Sprinkle top with icing sugar. Cut into wedges.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 225 mg
  • Sugars 18 g
  • Protein 8 g
  • Calories 393.0
  • Total fat 20 g
  • Potassium 164 mg
  • Cholesterol 96 mg
  • Saturated fat 9 g
  • Total carbohydrate 48 g


  • Iron 21.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate-Hazelnut Panettone