Is Panettone difficult to make?

It requires patience but is manageable with a stand mixer and proper rising time.

Can I use chocolate chunks instead of chips?

Yes — chunks melt more luxuriously.

It may have been underbaked or lacked gluten development.

It’s recommended, but you can use a tall cake pan lined with parchment.

Scale

Prepare the sponge: Mix warm milk, a little flour, pinch of sugar, and yeast. Let sit 20–30 minutes until bubbly.
Mix dough: Combine sponge with remaining flour, sugar, eggs, vanilla, zest, and salt. Mix to a sticky dough, then add softened butter gradually until incorporated.
Knead: Knead 10–15 minutes until elastic and windowpane forms.
First rise: Bulk ferment 1–2 hours at ~75–80°F (or refrigerate overnight for slow flavor).
Add chocolate: Gently fold in chocolate chips (lightly coat with flour to prevent sinking).
Shape & final rise: Form a tight ball, place in panettone paper mold and proof until dough reaches top of mold (1–3 hours).
Bake: Bake at 350°F (175°C) for 35–45 minutes; cover with foil if browning too quickly. Optionally cool inverted to avoid collapse.

Use high-quality butter, fresh eggs, and good chocolate for best results.
Slow, gentle fermentation yields the signature airy crumb.
Keep dough warm around 75–80°F for optimal rise; avoid rushing the process.
If top browns too fast, tent with foil; use a thermometer to check internal doneness (~190–200°F).