- 500g strong white bread flour
- 7g salt
- 50g caster sugar
- 2 x 7g sachets instant yeast
- 140ml luke warm milk
- 5 free-range eggs, at room temperature, plus extra for egg wash
- 250g unsalted butter, softened, plus extra for greasing
- 120g roasted and chopped hazelnuts
- 120g dried sultanas
- 120g dark chocolate drops
Place the flour, salt, sugar and the eggs into the bowl of a free-standing mixer fitted with a dough hook. In a jug mix the milk and yeast together then add to the bowl. Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough.
Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the sides of the bowl often to ensure that the dough mixes well. The dough will be very soft.
Add the sultanas, chocolate and nuts. Mix until all is incorporated.
Tip the dough into a bowl, cover with cling film and chill overnight until the dough has firmed up enough for you to able to shape it.
Prepare your Anta salad bowl by brushing the inside generously with melted butter.
Remove the panettone dough from the fridge and knead the dough for 2 minutes by hand, shape into a ball and place into the prepared bowl.
Leave to prove at room temperature 21C-24C for a further 2-4 hours, until the dough just starts to reach the top of your Anta bowl.
Preheat the oven to 180C fan
Brush the top of the panettone with egg wash and bake for about 20 minutes.
Reduce the temperature to 150C fan and bake for a further 30-45 minutes. Check the panettone with a skewer its ready when the skewer comes out clean.
Remove the panettone from the bowl immediately and allow to cool.
Recipe by Simon Rodgers