Chocolate and hazelnut panettone
- January 2008
- Serves 8-10
- Takes 40 minutes to make, 30-35 minutes to bake, plus about 11/2 hours’ proving
A great alternative to a traditional panettone, this recipe is made with chocolate and hazelnuts instead of dried fruits.
- 18.2g (8.9g saturated)
- 41.6g (13.7g sugars)
For 10 servings
- 125g butter, softened, plus extra for greasing
- 350g strong white bread flour, plus extra for dusting
- ½ tsp salt
- 7g sachet fast-action dried yeast
- 50g golden caster sugar
- 50g raisins
- 50g roasted hazelnuts, roughly chopped
- Finely grated zest of 1 orange
- 3 large eggs, lightly beaten
- 4 tbsp warm milk, plus extra, if needed
- 50g plain chocolate, roughly chopped
- Icing sugar, to dust
- Grease and line a fluted savarin or kugelhopf tin (or a 18cm round x 9cm deep tin). Sift the flour and salt into a large bowl. Stir in the yeast, sugar, raisins, nuts and zest.
- Make a well in the centre and add the eggs, 100g butter and the milk. Mix. Knead in the bowl for 5 minutes or until it is smooth and elastic (add a little extra milk, if it’s dry).
- Turn out onto a floured surface and knead for a further 5 minutes or until smooth. Put in a lightly greased bowl and cover with cling film. Leave in a warm place for at least 1 hour or until doubled in size.
- Punch the dough in the bowl to ‘knock back’, then knead for another 5 minutes on the floured surface. Gradually knead in the chocolate as quickly as possible to avoid the chunks melting. Shape the dough into a ball and pop into the tin. Cover and leave for another 30 minutes or until risen again.
- Meanwhile, preheat the oven to 180°C/fan160°C /gas 4. Melt the remaining 25g butter and brush over the top of the loaf. Bake for 30-35 minutes or until risen. Wrap in a thick tea towel and set aside to cool. Dust with icing sugar to serve.
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