Activate Yeast: In a stand mixer bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.

Add Wet Ingredients: Mix in sugar, eggs, vanilla, and orange zest gently.

Incorporate Dry Ingredients: Gradually add flour and salt, mixing on low with a dough hook until combined.

Knead Dough: Add softened butter a few tablespoons at a time, kneading until the dough is smooth and elastic (about 10 minutes).

Add Fillings: Fold in chocolate chips and candied orange peel evenly.

First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 2 hours or until doubled.

Shape Dough: Punch down and transfer to a buttered panettone mold or high-sided cake pan lined with parchment.

Second Rise: Let dough rise again until near the top of the mold (about 1 hour).

Bake: Preheat oven to 375°F (190°C). Bake 35–40 minutes until golden brown; tent with foil if browning too quickly.

Cool & Serve: Let cool completely, dust with powdered sugar, and enjoy.

Serving and Storage Tips:

Serve sliced with coffee, tea, or hot chocolate.

Store in an airtight container at room temperature for up to 5 days.

Freeze extra slices for up to 1 month; thaw at room temperature before serving.

Variations:

Nutty Version: Add 1/2 cup chopped almonds or hazelnuts.

Fruit Version: Replace chocolate with dried cranberries, raisins, or mixed candied fruits.

Mini Panettones: Use muffin tins or small molds for individual servings.

FAQ:

Q: Can I make this without a stand mixer?
A: Yes, knead by hand for 15–20 minutes until smooth and elastic.

Q: Can I skip the candied orange peel?
A: Absolutely; chocolate alone still makes a delicious panettone.

Q: How do I prevent the top from burning?
A: Tent with foil if it browns too quickly during baking.