Chocolate and hazelnut panettone

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.