Chocolate panettone

Method

• step 1

  Pour the milk into a small pan and warm gently until steaming. Tip in the dried yeast and whisk to combine. Leave for 5 minutes. Put the flours, sugar and ½ tsp of fine sea salt into the bowl of a stand mixer fitted with the hook attachment. Add the yeasted milk, two of the eggs and the vanilla. Mix on a medium speed for 10 minutes until you have a smooth, stretchy dough.

• step 2

  With the mixer running, add the butter a cube at a time, only adding more once the last piece has been completely incorporated. Once all the butter is added to the dough, move it to a clean bowl and leave to prove for 1-2 hours or until doubled in size. Tip the raisins and sultanas into another bowl and pour over the brandy or juice. Leave for a few hours to soak.

• step 3

  Line a 20cm loose-bottomed cake tin with baking paper so it comes 4-5cm above the lip of the tin. Tip the dough onto a lightly floured worksurface and spread out into a wide rectangle. Scatter over the soaked fruit, chocolate chips and candied peel, and knead really well to incorporate evenly.

• step 4

  Shape it into a neat, smooth round and put into the prepared tin. Cover and leave to prove for 3-4 hours until really risen and puffy. Heat the oven to 180C/fan 160C/gas 4. Beat the remaining egg and use it to brush the panettone, then sprinkle over the flaked almonds. Bake for 1 hour until golden and risen. Cool on a wire rack in the tin until cold, then dust with icing sugar to serve.