Buttery, lightly spiced breads studded with juicy raisins, filled with hazelnut chocolate spread and topped with a dark chocolate. You've never had anything quite like these incredible Nutella panettone.
Panettone are a popular treat all year round, but particularly at Christmas when this wonderful Italian bread really comes in to its own.
This Nutella panettone dough is enriched with butter and milk and flavoured with cinnamon, orange and lemon. After proving, you'll fold in raisins and press into tin cans before filling with Nutella, proving again and then baking to perfection. Your kitchen will smell incredible.
Once your Nutella panettone are cooled, they're dreamy to enjoy just as they are, but to make them extra special, you'll swirl Nutella into melted dark chocolate and drizzle it over the panettone before scattering with toasted chopped hazelnuts. The result is so, so pretty and utterly delicious.
Here's how to make 8 Nutella panettone.
Ingredients
For the panettone
- 500 g (1.1 lb) strong white bread flour
- 0.5 tsp salt
- 100 g (3.5 oz) white caster sugar (superfine sugar)
- 1 tsp ground cinnamon
- 1 orange zest
- 1 lemon zest
- 4 tsp fast-action dried yeast
- 200 ml (6.8 floz) semi-skimmed (2%) milk lukewarm
- 3 medium free range eggs
- 1 teaspoon vanilla extract
- 200 g (7.1 oz) slightly salted butter melted and cooled
- spray oil
- 100 g (3.5 oz) raisins
- 300 g (10.6 oz) Nutella
To decorate
- 200 g (7.1 oz) dark chocolate (bittersweet)
- 50 g (1.8 oz) Nutella
- 15 g (0.5 oz) toasted hazelnuts finely chopped
Equipment
- 1 Small heatproof bowl
- Cling film / tea towel
- 8 Food cans (400g/14oz type) washed and dried
- Scissors
- Large nonstick baking tray
Instructions
Make the panettone dough
Put the bread flour, sugar, cinnamon, orange zest and lemon zest in the bowl. Add the salt on one side and the yeast to the other.
Mix together until evenly combined.
In a second bowl, beat the lukewarm (not hot!) milk, eggs and vanilla together.
Slowly drizzle the milk mixture into the bowl with the flour while mixing with a wooden spoon.
Keep mixing until all the liquid is incorporated. If you have a stand mixer, fit with the dough hook and knead for 4-5 minutes. If not, mix with the wooden spoon for 4-5 minutes - you might need to take a few breaks if your arm gets tired!
Now drizzle in the cooled melted butter a little at a time, mixing well until incorporated before adding the next drizzle. Take your time. If you add too much melted butter at once the dough will start to float in the butter and will prove very hard to incorporate.
Cover the bowl and leave in a warm place for 1 hour or until doubled in size. The warm butter and milk will help get the process going.
Grease and line the tins. See the notes below for detailed advice on how to do this.
Assemble the panettone
When the dough has doubled in size, knock it back stirring until collapses.
Stir or knead in the bowl for another 1-2 minutes.
Add the raisins.
Stir or knead through.
Divide into eight equal pieces. You can do this by eye or by weighing the dough and dividing by eight.
(You might like to work with the pieces of dough one by one, keeping the rest under a damp tea towel so that they don’t dry out.)
Taking a piece of dough, pull off about one third and set aside. Roll the other third into a ball and drop into a lined can.
Using the end of a wooden spoon, or your fingers, make a generous well in the dough inside the can. You can push the dough up the sides of the can to make more space, just take care not to make a hole right through to the bottom of the can.
Using a spoon or piping bag, fill the hole in the dough with about 2 tbsp of Nutella. Aim to avoid the sides.
Take the piece of dough you reserved and press it into a disc about the size of the can. Drop it into the can and press around the edges gently to seal.
Repeat until all eight cans are filled.
Cover, place on a tray and return to a warm place for another hour or until the dough is just about reaching the tops of the cans.
Bake the panettone
When your panettone have almost proved, preheat the oven to 190C (170C) fan. You will be baking your panettone on the bottom shelf, so make sure you’ve arranged the other shelves to make room for the tall tins.
Place your tray of panettone in the oven. If your oven has a tendency to burn the tops of things, you can also place a tray on the top shelf to help deflect some of the direct heat.
Bake for 30-35 minutes. The panettone should turn a deep brown and tip easily from their tins.
Leave to cool completely on a wire rack.
To decorate
Put the dark chocolate in a small microwave-safe bowl and heat in 30 second blasts until melted.
Add the Nutella.
Stir through.
Put a piece of baking paper underneath the cooling rack to protect your work surface from drips.
Spoon the mixture over the tops of the panettone, allowing it to drip down the sides.
While the chocolate is still wet, sprinkle the nuts on top and leave to set.
Aren't they beautiful? They make stunning treats to enjoy at anytime of day. You can even wrap them and give them as gifts.
Who will you share your Nutella panettone with?
Pointers, tricks and troubleshooting tips for the perfect Nutella panettone
Is Nutella panettone easy to make?
This recipe doesn't require any special skills, but it does take a bit of time. The actual dough is a simple combination of ingredients, but you'll need to spend a minutes mixing them and then it's mainly a cases of waiting for the dough to prove once in the bowl and again in the tins.
That said the results are well worth the time and effort! And compared to some traditional panettone recipes that can take up to 2 days to make, this is practically light speed!
Will I need any special equipment for this recipe?
If you have a stand mixer like a KitchenAid with a dough hook this will make your life easier as it can knead the dough for you, but it's not essential. You can always knead the dough by hand with a wooden spoon, meaning you're getting an arm workout in at the same time!
You will also need 8 empty 400g tins so remember to collect and clean them beforehand.
How do I prepare the tins for baking?
As mentioned in the equipment list, you’ll need eight standard 400g tins to cook your panettone in. Use cans that open with a can opener and leave a safe, blunt top. Avoid ring pull cans, as these leave a lip around the inside of the tin.
Once the lids have been removed and the tins are empty, carefully check around the inside edge for any loose bits of metal. Remove then either with the can opener or with a metal nail file - you certainly don’t want them catching on fingers!
Wash the tins well and dry thoroughly. Spray liberally with oil, then line the bottoms and sides with greaseproof paper. You'll need a disc for the bottom and a strip the same height as the tins to line the sides.
Tip: spraying with oil again makes it easier to get the paper to stay in place inside the tins.
Where can I buy fast action yeast?
Fast action yeast is the dried form of yeast that you can usually pick up easily at the supermarket, either in the sachets or small tin.
I prefer to use the sachets as once the tin is opened you'll need to use it within 4 months for the yeast to still be active. This means unless you're a frequent bread maker, the sachets are better.
This recipe calls for 4 teaspoons, which is about two 7g sachets worth.
How can I tell if dried yeast is still active?
If you have an opened packet of yeast and you're not sure if it's still active, you can test it before adding to the recipe.
Put a teaspoon of yeast in a bowl or jug with a cup or two of lukewarm water and a teaspoon of sugar, stir well to dissolve the sugar. Leave the yeast mix for about 10 minutes to allow the water to be absorbed by the yeast.
If the yeast is still active, foam will form on the top, similar to a pint of beer and this means that the yeast is still good to use. If the mixture doesn't froth up then the yeast is dead, so if you used it in your panettone they won't prove or rise.
Is Nutella panettone suitable for vegetarians?
Yes, as this recipe contains no meat, poulty or fish products it is suitable for vegetarians.
Is Nutella panettone suitable for vegans?
This recipe is made with eggs, dairy butter, and milk as well as Nutella which contains milk so would not be suitable for a vegan.
You could certainly try to adapt it for a vegan diet using vegan butter, plant milk and an egg alternative but this isn't something I've tried. If you give it a go, let me know how you get on.
Are these Nutella panettone gluten-free?
This recipe is made using wheat-based strong white bread flour so would not be suitable for someone who needs to avoid gluten in their diet.
If you want to try and make this panettone gluten-free you can try using gluten-free bread flour, however you would need to also adjust your approach to the recipe. Kneading won't achieve anything as there's no gluten to stretch.
I haven't tried to make a gluten free version of this recicpe yet so do let me know how you get on in the comments below.
Remember to check all ingredients when baking for someone who is intolerant or allergic to gluten. For example, some dried yeast brands contain wheat flour.
Is Nutella panettone safe to eat while pregnant?
This recipe is safe to eat whilst pregnant as long as the ingredients are all in good condition and proper food hygiene has been followed when preparing and baking these yummy molten middle panettones.
The Food standards agency has some great resources and information on food safety and best practice at home.
A Mummy Too does not give medical advice, so if you have any worries or concerns please speak to a health professional.
What goes well with Nutella panettone?
These Nutella panettone are perfect for a festive dessert or afternoon tea.
Panettone is often served with sweet wine or liqueurs like amaretto. They're also delicious with coffee or hot chocolate if you want to be extra decadent.
Can I make Nutella panettone without milk, and dairy-free?
I haven't tried this recipe with plant-based alternatives to the dairy elements like butter and milk yet but you could give it a go, let me know how you get on.
Find a butter alternative that has a high-fat content and behaves in a similar way to butter, melting well and not separating.
For the milk, I would usually recommend using unsweetened soya milk as I tend to find that behaves well when baking, but you could try almond milk to bring a nice subtle nuttiness, or oat milk might work too. Have a play around and see how you get on.
You'll also need to use a dairy-free alternative to Nutella, which you can pick up in most supermarkets, just check the labels.
I haven’t got strong white bread flour can I use plain flour?
As this is a sweet light bread dough, it's important to use proper bread flour, and it can't really be substituted for plain flour.
Strong bread flour contains more proteins than plain or all-purpose flour and so more gluten. This helps the yeast work effectively when the dough rises and creates a light, springy texture that you want for your panettone.
If you use plain flour, they will still make tasty cakes but will be much denser.
Can I add extra dried fruit to this recipe?
This recipe is well-balanced with the amount of fruit. You could probably add another 50g (1.75 oz) at a push, but if you added more it may overload the dough.
How about decorating with some chopped mixed peel instead?
How should I store Nutella panettone?
Once cooled, these panettoni need to be kept in an airtight container in a cool dark spot. Just in the cupboard or pantry is fine.
If you want to keep panettone for more than a few days, it's a good idea to tightly wrap them in clingfilm before putting them into the container. Make sure they are thoroughly cooled before you do this.
How long do Nutella panettones keep?
Panettone is best served fresh on the day of baking. They will keep for up to 3 days in an airtight container, and up to 5 if you've tightly wrapped them in clingfilm too. This is a quick panettone recipe, without preservatives so won't keep as long as shop-bought panettone.
Can I leave Nutella panettone out on the counter?
No, panettone has a tendency to dry out quite quickly if left out, so once cooled, make sure to get any leftovers into an airtight container.
Can I make Nutella panettone ahead?
You can make this recipe the day ahead, though they are best served on the day of baking.
If you're making them the day before make sure to get them into a sealed container as soon as the chocolate topping has set to keep them at their best.
Can I keep Nutella panettone in the refrigerator?
There's no need to keep these panettones in the fridge, in fact, they may go stale more quickly in the fridge. Keeping them in a tightly sealed container in the cupboard is fine.
Can I freeze Nutella panett one?
Yes, these Nutella panettone freeze well.If you want to freeze some, do so on the day of baking so they are kept at their freshest.
To freeze, wait until they are cooled and the chocolate topping has completely set. Now double wrap your panettones in cling film, followed by a final layer of tin foil - this will help protect them from freezer burn. They'll keep in the freezer this way for up to a month.
What is the best way to defrost Nutella panettone?
You can defrost these Nutella panettones in the fridge overnight. Unwrap your panettone and pop them onto a plate to thaw out in the fridge.
Once thawed consumer within 24 hours, and don't re-freeze already frozen panettone.
What is the best way to reheat Nutella panettone?
You can reheat these panettones in the oven, it's lovely to recreate that fresh out of the oven warmth and molten middle from the Nutella.
Keep in mind the chocolate on the top will melt too!
To reheat, preheat the oven to 180C(160C fan) and pop the panettone onto a lined baking sheet, warm through for about 10 minutes.
You might like to slice them in half to allow them to toast more quickly.
Can I make Nutella panettone in a different quantity?
If you'd like to make more or fewer Nutella panettones it couldn't be simpler.
Head down to the recipe card where you'll see the servings are set to 8 panettone, which is enough for 16 half-portions as I personally think these beauties are perfect for sharing.
Click or hover over that number and a little slider will appear that you can move up or down to get the number you want to make. All the ingredients will update automatically, remember you'll also need the correct number of tins!
Can I make Nutella panettone in a different tin/tray?
Traditionally, panettone is baked in large high-sided tins and served in slices. I haven't tried this recipe in a large tin but you could give it a go.
Grease and line the tin, using a piece of parchment paper taller than the tin to help support the panettone as it rises.
Ease two-thirds of the dough into the bottom of the tin, spreading out, make about eight small wells into the dough as you would for the smaller tins, and fill each well with Nutella before adding the rest of the dough on top.
Keep in mind baking time might be a little longer for a large cake, check it after 35 minutes, and if hasn't come away from the side of the tin give it about 10-15 minutes until it has.
Can I make Nutella panettone in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, if you have a stand mixer like a KitchenAid this is the perfect time to get it out and let it do the hard work of kneading the dough for you.
How can I make sure Nutella panettone is perfectly cooked?
Your panettone should turn a lovely rich golden brown on top and drop out of the tins easily when they are ready.
This takes about half an hour in the oven. You can keep an eye on them through the oven door.
Normally, I'd suggest tapping them on the bottom to make sure they sound hollow, but this doesn't quite work as they have Nutella in the centre! However, they do feel light when they're cooked, so if yours seem heavy, they might still be doughy inside.
Why did my Nutella panettone turn out dry?
Panettone has a high yeast content so is susceptible to drying out, especially once it has been cut open.
You can reduce this by tightly wrapping your leftover panettone in clingfilm.
This type of bread also refreshes well in the oven. Follow the steps above on how to reheat your panettone.
Why did my Nutella panettone turn out wet and undercooked?
If your panettones are doughy, they simply haven't been in the oven long enough.
You can return them to the oven until they look rich brown on top and have come away from the tins a little. If you're worried that the tops are looking too brown, put a little foil over them loosely.
Why didn’t my Nutella panettone rise?
When bread doesn't rise, it's usually because the yeast is no longer active. If you're unsure how old your yeast is, it's always a good idea to test a small amount before adding it to the recipe. Look at the section above titled "How can I tell if dried yeast is still active?"
If you're sure your yeast was good, it may be that the milk or melted butter was too hot and killed the yeast. It's supposed to be warm to help the proving process get started, but if it's hot, it'll kill the yeast instead.
When you're mixing the dry ingredients make sure to put the salt and yeast on opposite sides of the bowl. If the salt touches the yeast in one go, it will kill the yeast before it's even had a chance to get to work rising the dough.
If the dough is too cold it won't rise properly when you are trying to prove it before baking. It needs to be somewhere warm enough for the yeast and gluten to work their magic.
Find a warm spot in the kitchen, near a radiator, or even the airing cupboard. Don't be tempted to put your bowl of dough in the oven to prove - even on the lowest setting it'll be too hot. Having said that, some ovens now come with a proof drawer or proof setting, so you can use this to help things along.
The dough will rise in a cold kitchen, it will just take much longer so be patient if you're dough hasn't doubled in size within an hour.
How can I add/change the flavours in this dish?
You can add mixed peel instead of raisins, or how about using different nuts on top? You could also try using a different filling but bear in mind that it needs to be able to withstand the heat of the oven.
What is the origin of panettone?
Panettone is a traditional Italian sweet enriched bread originating in Milan, it is now popular around the world as a wonderful festive treat. This recipe combines another Italian creation, Nutella to create an indulgent dessert, enjoy!
Print this Nutella panettone recipe
Nutella Panettone Recipe
Ingredients
For the panettone
- 500 g (1.1 lb) strong white bread flour
- 0.5 tsp salt
- 100 g (3.5 oz) white caster sugar (superfine sugar)
- 1 tsp ground cinnamon
- 1 orange zest
- 1 lemon zest
- 4 tsp fast-action dried yeast
- 200 ml (6.8 floz) semi-skimmed (2%) milk lukewarm
- 3 medium free range eggs
- 1 teaspoon vanilla extract
- 200 g (7.1 oz) slightly salted butter melted and cooled
- spray oil
- 100 g (3.5 oz) raisins
- 300 g (10.6 oz) Nutella
To decorate
- 200 g (7.1 oz) dark chocolate (bittersweet)
- 50 g (1.8 oz) Nutella
- 15 g (0.5 oz) toasted hazelnuts finely chopped
Equipment
- 1 Small heatproof bowl
- Cling film / tea towel
- 8 Food cans (400g/14oz type) washed and dried
- Scissors
- Large nonstick baking tray
Instructions
Make the panettone dough
- Put the bread flour, sugar, cinnamon, orange zest and lemon zest in the bowl. Add the salt on one side and the yeast to the other.
- Mix together until evenly combined.
- In a second bowl, beat the lukewarm (not hot!) milk, eggs and vanilla together.
- Slowly drizzle the milk mixture into the bowl with the flour while mixing with a wooden spoon.
- Keep mixing until all the liquid is incorporated. If you have a stand mixer, fit with the dough hook and knead for 4-5 minutes. If not, mix with the wooden spoon for 4-5 minutes - you might need to take a few breaks if your arm gets tired!
- Now drizzle in the cooled melted butter a little at a time, mixing well until incorporated before adding the next drizzle. Take your time. If you add too much melted butter at once the dough will start to float in the butter and will prove very hard to incorporate.
- Cover the bowl and leave in a warm place for 1 hour or until doubled in size. The warm butter and milk will help get the process going.
- Grease and line the tins. See the notes below for detailed advice on how to do this.
Assemble the panettone
- When the dough has doubled in size, knock it back stirring until collapses. Stir or knead in the bowl for another 1-2 minutes.
- Add the raisins. Stir or knead through.
- Divide into eight equal pieces. You can do this by eye or by weighing the dough and dividing by eight.
- (You might like to work with the pieces of dough one by one, keeping the rest under a damp tea towel so that they don’t dry out.)
- Taking a piece of dough, pull off about one third and set aside. Roll the other third into a ball and drop into a lined can.
- Using the end of a wooden spoon, or your fingers, make a generous well in the dough inside the can. You can push the dough up the sides of the can to make more space, just take care not to make a hole right through to the bottom of the can.
- Using a spoon or piping bag, fill the hole in the dough with about 2 tbsp of Nutella. Aim to avoid the sides.
- Take the piece of dough you reserved and press it into a disc about the size of the can. Drop it into the can and press around the edges gently to seal.
- Repeat until all eight cans are filled.
- Cover, place on a tray and return to a warm place for another hour or until the dough is just about reaching the tops of the cans.
Bake the panettone
- When your panettone have almost proved, preheat the oven to 190C (170C) fan. You will be baking your panettone on the bottom shelf, so make sure you’ve arranged the other shelves to make room for the tall tins.
- Place your tray of panettone in the oven. If your oven has a tendency to burn the tops of things, you can also place a tray on the top shelf to help deflect some of the direct heat.
- Bake for 30-35 minutes. The panettone should turn a deep brown and tip easily from their tins.
- Leave to cool completely on a wire rack.
To decorate
- Put the dark chocolate in a small microwave-safe bowl and heat in 30 second blasts until melted.
- Add the Nutella and stir through.
- Put a piece of baking paper underneath the cooling rack to protect your work surface from drips.
- Spoon the mixture over the tops of the panettone, allowing it to drip down the sides.
- While the chocolate is still wet, sprinkle the nuts on top and leave to set.
Video
Notes
Nutrition
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Tania Carnide says
i am finding the dough wet and sticky, do I need to add more flour?
A Mummy Too says
The dough is supposed to be wet and sticky - it's more of a batter in the first knead, which is why, as mentioned, it's easier to use a stand mixer if you have one. Once kneaded and proved, you should find the dough easier to work with. :-)
Tania says
thank you for the recipe, I have already made this recipe twice and I am on my third batch. Giving them away to family and friend for Christmas. Everyone loves them so far! I added chocolate chips instead of raisins for extra chocolate.
Emily Leary says
I'm so pleased! xx
Mel says
Oh Emily, I wish we lived closer to each other so I could just knock on your door and get one of these little babies! They look absolutely incredible.