Chocolate and hazelnut panettone

Chocolate and hazelnut panettone
  • Serves icon Serves 8-10
  • Time icon 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.

Nutrition: per serving

Calories
349kcals
Fat
18.2g (8.9g saturated)
Protein
7.5g
Carbohydrates
41.6g (13.7g sugars)
Salt
0.6g
Calories
349kcals
Fat
18.2g (8.9g saturated)
Protein
7.5g
Carbohydrates
41.6g (13.7g sugars)
Salt
0.6g

For 10 servings

Ingredients

  • 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

Method

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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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