Panettone

Ingredients

• 3 tablespoons warm water
• 1/2 teaspoon active dry yeast
• 1/2 cup bread flour
• 2 1/4 cups bread flour
• 2/3 cup water
• 1/2 cup granulated sugar
• 8 large egg yolks
• 14 tablespoons unsalted butter, cubed and softened
• 1/2 cup plus 1 tablespoon bread flour, plus more for dusting
• 2 tablespoons plus 1 teaspoon granulated sugar
• 2 large egg yolks
• 1/2 teaspoon vanilla bean paste
• 2 teaspoons fine sea salt
• 3 tablespoons unsalted butter, cubed and softened
• 1 cup roasted and skinned hazelnuts, chopped (see Note)
• 4 ounces dark chocolate chunks (1 cup)
• Two 6-inch paper panettone molds (see Note)
• 1 large egg beaten with 1 tablespoon water to make an egg wash
• Pearl sugar, for sprinkling

Steps

1. In the stand mixer bowl, whisk water and yeast until the yeast dissolves. Mix in the 1/2 cup bread flour with a wooden spoon or your hand until a dough comes together. Cover the bowl with plastic and leave at room temperature until doubled in bulk, about 4 hours.
2. Fit the stand mixer with its paddle. Add bread flour, water, sugar and egg yolks to the biga in the bowl, and beat on low just until combined, about 2 minutes. Mix on medium-high until the dough gathers around the paddle and pulls away from the bowl's side, about 8 minutes. Change to the dough hook; on low, gradually work in butter 1 tablespoon at a time until incorporated and the dough is smooth and shiny, about 5 minutes. Cover with plastic and rest at room temperature for 12 hours or overnight.
3. Add bread flour and sugar to the dough in the mixer bowl. With the dough hook, beat on low until smooth and elastic, about 5 minutes. Still on low, gradually incorporate the egg yolks, then vanilla paste, until smooth and elastic again, about 5 minutes more. Beat in salt for 2 minutes. On low, gradually add butter 1 tablespoon at a time until incorporated and the dough is shiny and very supple, about 5 minutes more. Beat in hazelnuts and chocolate until evenly distributed. Cover the bowl with plastic and rest at room temperature for 1 hour.
4. Set two 6-inch panettone molds on a large baking sheet. Scrape the dough onto a floured work surface and cut in half; it should be very soft and supple. With a bench scraper and floured hands, gently form 2 rounds by carefully folding the dough under itself. Carefully place them seam side down in the molds. Cover with plastic and let rise in a warm place until the rounds are 1 to 2 inches below the tops of the molds, 4 to 6 hours.
5. Heat the oven to 350°F with the rack in the center. Lightly brush the panettone tops with egg wash and sprinkle with pearl sugar. Bake about 1 hour, until risen and well browned on top. Cool completely, about 1 hour and 30 minutes, then remove from the molds, cut into wedges and serve.