Chocolate Chip Panettone
Dried fruit–studded panettone is a holiday favorite. But this year, we aimed to speed things up and sweeten the pot.
Why This Recipe Works
We wanted to put an American spin on this classic Italian Christmas bread by adding a family favorite, crowd-pleasing chocolate chips. To avoid having to special-order the customary paper panettone baking molds, we discovered that using an 8-inch cake pan produced the signature dome shape. While panettone traditionally takes multiple days to make due to its long rising time, we sped up the process by using warm milk and corn syrup; yeast acts faster in warm environments and can metabolize invert sugars (such as corn syrup) faster than white sugar. Using corn syrup also helped the panettone stay moist longer.