Panettone

Ingredient:

• Biga (pre-ferment)
• 3 tablespoons warm water
• 1/2 teaspoon active dry yeast
• 1/2 cup bread flour
• Initial dough
• 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
• Final dough
• 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
• 1 large egg beaten with 1 tablespoon water to make an egg wash
• Pearl sugar, for sprinkling