50grskinless hazelnutsroasted shortly in a dry frying pan and than chopped roughly
zest of 1 orange
3large eggsstirred briefly
4tbsplukewarm milk plus a little extra
50grdark chocolateroughly chopped
icing sugar for dusting
Extra: bundt tin or cake tin of around 18 cm diameter and 9 cm deep
Grease the tin well and dust with a little bit of flour. Tap out the excess flour and set aside to use.
Sieve the flour with salt in a large bowl. Stir through the yeast, sugar, raisins, nuts and orange zest. Make a well in the middle and add the eggs, 100 grams of the butter and the milk. Mix well and knead 5 minutes until you have a smooth and elastic dough (if it is really dry add a bit of milk to it)
Breng the dough over onto a lightly floured work area and knead for another 5 minutes til smooth. Place into a lightly greased bowl and cover with clingfilm. Leave to proof in a warm spot for at least and hour or until doubled in size.
Punch the dough back and knead for another 5 minutes. Mix the pieces of chocolate without letting them melt so be quick about it. Form a ball of the dough and put into the baking tin. Leave to rise covered for another 30 minutes.
Heat the oven in the meantime to 180 C. Leave the remaining 25 grams of butter to melt and brush the top of the dough with it. Bake the panettone in the oven for 4-45 minutes or until golden. Dust with icing sugar and serve.