If there’s one smell that says the holidays are coming, it’s this one, freshly baked panettone, soft and buttery, with little pockets of melted chocolate hiding inside.
You slice into it, and the room fills with the aroma of vanilla, citrus, and warm dough.

Pair it with a cup of Greek coffee or hot chocolate, and suddenly, everything feels calm and cozy again.

Originally from Italy, Panettone has become a beloved festive classic all across Europe — and in Greece, it has found its way into our kitchens too.
This version skips the candied fruits and goes straight for pure comfort: chocolate. It’s lighter than cake, richer than bread, and honestly… dangerously easy to eat.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the starter (biga):

½ cup (120 ml) warm milk

2 tsp active dry yeast

½ cup (65 g) all-purpose flour

1 tbsp sugar

For the dough:

3 cups (380 g) all-purpose flour

⅓ cup (65 g) sugar

½ tsp salt

Zest of 1 orange and 1 lemon

3 large eggs, room temperature

1 tsp vanilla extract

1 tsp honey

½ cup (115 g) softened butter

½ cup (90 g) mini chocolate chips (or chopped dark chocolate)

2 tbsp raisins or dried cranberries (optional)

Powdered sugar for dusting

Directions

Make the starter.

In a small bowl, mix warm milk, yeast, sugar, and flour. Cover and let it rest 30–40 minutes until bubbly.

Prepare the dough.

In a large bowl or mixer, whisk together flour, sugar, and salt. Add zest, eggs, vanilla, honey, and the bubbly starter. Mix on low speed until a sticky dough forms.

Gradually knead in softened butter, one tablespoon at a time, until smooth and elastic (about 8–10 minutes). The dough should be soft but not sticky.

First rise.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled — about 2 hours.

Gently knead in the chocolate chips (and raisins, if using). Shape the dough into a ball and place it into a paper panettone mold or a deep round cake pan lined with parchment.

Second rise.

Cover loosely and let it rise again until it reaches the top of the mold — about 1 hour.

Bake.

Preheat the oven to 175°C / 350°F.

Bake for 35–40 minutes, until golden brown and a skewer comes out clean. If it browns too quickly, cover loosely with foil.

Let it cool completely, then dust with powdered sugar before serving.

Tip:For extra aroma, soak raisins or cranberries in orange juice or rum before adding them to the dough.