Chocolate and Hazelnut Panettone

The Chocolate and Hazelnut Panettone Recipe is a variation of the classic panettone is a surefire winner with any children and any leftovers make a particularly delicious Bread and Butter Pudding (see recipe below).

31⁄4 cups bread flour, plus extra for dusting
¼ cup sugar
1½ tsp dried yeast
½ tsp salt
5 tbsp unsalted butter, melted
2 large eggs, at room temperature
½ cup milk
1 tsp pure vanilla extract
2⁄3 cup (3oz) hazelnuts, coarsely chopped
finely grated zest of 1 orange
vegetable oil, for greasing
1⁄2 cup (4oz) dark chocolate chips, or dark
chocolate chunks, coarsely chopped
1 small egg, for glazing
confectioner’s sugar, for dusting

1 Combine the flour, sugar, yeast, and salt in a mixing bowl. Whisk together the butter, eggs, milk, and vanilla extract in a bowl.

2 Add the liquid to the dry ingredients and bring them together to make a soft, sticky dough. Knead for about 10 minutes by hand, until it forms a smooth, elastic dough.

3 Form the dough into a loose ball and stretch it out on a floured work surface. Scatter the hazelnuts and orange zest on top and knead the dough again until well incorporated. Form the dough into a loose ball and put it in a lightly oiled bowl.

4 Put the bowl inside a large plastic bag and leave it to rise in a warm place for up to 2 hours, until doubled. Meanwhile, line the mold with silicone paper or double thickness parchment paper. If using a springform pan, make a ring of paper that forms a collar around the sides of the pan, finishing higher than the edge of the pan by 2-4in (5-10cm).

5 When the dough has doubled in size, knock it back and stretch it out again as in step 3. Scatter the chocolate over the surface and bring together, lightly kneading it before shaping it into a round ball just big enough to fit into the mold. Put it into the mold, cover it, and leave it to rise for another 2 hours.

6 When ready to bake, preheat the oven to 375°F (190°C). Brush the top with beaten egg, then bake in the middle of the oven for 45–50 minutes, covering with parchment
paper after 20 minutes to prevent the top from browning.

7 Let the panettone cool in the mold for a few minutes before turning out to cool on a wire rack. Remove the parchment paper. Dust with confectioner’s sugar to serve. STORE The panettone will keep in an airtight container for 2 days.

Chocolate and Hazelnut Panettone
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