Chocolate panettone

• instant dry yeast↗7g sachet g
• whole milk↗160ml ml

  warmed to 37°C

• granulated sugar↗100g g
• eggs↗4 large

  beaten

• Marsala↗4tbsp

  or sherry

• vanilla extract↗1tsp

  or paste

• strong white bread flour↗500g g
• vegetable oil↗

  for greasing

• dark chocolate↗120g g

  chunks

• almond flakes↗20
• sugar pearls↗1½ tbsp

  (optional)

Step-by-step instructions

1. 1

   Mix the yeast with 1 tbsp of milk. When the yeast dissolves, pour in the remaining milk.

2. 2

   Combine granulated sugar, three quarters of an egg, Marsala and vanilla in a bowl. Add the flour and ½ tsp salt to the bowl of a stand mixer. Make a well in the centre, then pour in the egg‑milk mixture. Knead for 10 minutes with a dough hook until you obtain a smooth, soft dough. Transfer to a lightly oiled bowl, cover and let rise for 1½‑2 hours, or until the volume doubles.

3. 3

   Lightly grease a deep 20 cm diameter baking tin with a free bottom with oil, then line it with parchment (the parchment should overhang 10 cm above the rim).

4. 4

   Place the dough on a lightly oiled work surface. Using lightly oiled hands, gently knead the dough. Sprinkle the chocolate chunks over the dough and briefly fold them in to distribute. Form a rough ball and transfer to the tin. Let rise for about 1 hour, until the volume doubles.

5. 5

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Brush the top of the dough with the remaining beaten egg, then sprinkle almond flakes and sugar pearls if using. Bake in the centre of the oven for 45‑55 minutes until golden, then let cool completely. Store in an airtight container for up to a week.