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Chocolate Cherry Panettone

  • Prep
    20 min
  • Cook
    2H 30M (includes proofing time)
  • Servings
    7-8 (yields 6¾​inch standard panettone loaf)

Chocolate Cherry Panettone

 

Ingredients

Chocolate Cherry Dough

  • 11.25 mL (2 1/4 teaspoons) active dry or instant yeast
  • 125 mL (1/2 cup) Neilson 35% whipping cream, warm
  • 63 mL (1/4 cup) warm water
  • 2.5 mL (1/2 teaspoon) plus 60 mL (4 tablespoons) sugar
  • 750 – 875 mL (3 - 3 1/2 cups) all-purpose flour
  • 45 mL (3 tablespoons) good quality cocoa powder 
  • 2.5 mL (1/2 teaspoon) salt
  • 2 large eggs
  • 83 mL (1/3 cup) melted Neilson butter
  • 30 mL (2 tablespoons) additional sweetener (sugar, honey, or molasses)
  • 125 mL (1/2 cup) chocolate chips
  • 125 mL (1/2 cup) dried cherries, rehydrated in orange juice

 

Topping

  • 1 large egg yolk, lightly beaten
  • 30 mL (2 tablespoons) Neilson 35% whipping cream

 

Chocolate Shortbread Cookie Houses (Optional)
Yields 10 - 12 houses, depending on size

  • 375 mL (1 1/2 cup) all-purpose flour
  • 125 mL (1/2 cup) good-quality cocoa powder
  • 1.25 mL (1/4 teaspoon) salt
  • 250 mL (1 cup) unsalted Neilson butter, room temperature
  • 125 mL (1/2 cup) granulated sugar
 

Directions

  1. In a medium bowl, combine the yeast, cream, warm water, and 1/2 teaspoon of sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
  2. Meanwhile, in a large bowl mix together the flour, salt, and remaining 4 tablespoons sugar. 
  3. In a medium bowl, whisk together the eggs, butter, and additional sweetener.
  4. When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. 
  5. Knead until you have a smooth and slightly sticky dough, 7 to 10 minutes, adding more flour as necessary. Knead the chocolate chips and rehydrated cherries into the dough after initial 5 minutes.
  6. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it sit at room temperature until doubled in size, about 2 hours. 
  7. Punch the dough down after it has risen. Transfer the loaf to the panettone mold (or a tall cake pan) and let it rise, covered, at room temperature for 30 minutes, until slightly puffy.
  8. Preheat the oven to 375°F. 
  9. Brush the loaf lightly with the egg wash. Bake until the loaf is golden brown and has an internal temperature of 190°F; begin checking for doneness at 30 minutes.
  10. Remove the loaf from the oven, and cool it on a rack before slicing.

Chocolate Shortbread Cookie Houses (Optional)

  1. In a small bowl, sift flour and cocoa together. Add salt, stir, and set aside.
  2. In a bowl of a standing mixer with a paddle attachment, beat butter on medium speed for 3 to 5 minutes until fluffy. 
  3. Add sugar and continue to beat until very light in colour.
  4. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
  5. On a floured surface, roll out cookie dough to 1/4 inch in thickness.
  6. Cut out house shapes freehand or use a cookie cutter.
  7. Chill cut outs on parchment in the freezer for 30 minutes before baking. *This is an important step to ensure that cookies retain their shape.
  8. Preheat oven to 325°F. Line a cookie sheet with parchment. Lay cookies on lined baking sheets. Bake until firm, 13 to 15 minutes. Cool completely on wire racks. 

Icing

  1. Transfer store-bought icing to a piping bag with a fine piping tip. Decorate cooled cookies.
  2. Any leftover icing will be used to help secure the houses to the panettone.

A recipe created by our foodie influencer @ConstellationInspiration

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