The Panone of Bologna

Ingredients

• 1 kg of flour;
• 500g sugar;
• 400g Milani sultanas;
• 300g of Milani blanched almonds;
• 150g of Milani shelled pine nuts;
• 200g of chocolate;
• 200g of honey
• Half a litre of milk;
• Two glasses of white wine;
• A sachet of yeast
• Orange zest and unsweetened cocoa powder, to taste

Procedure

Mix the flour, sugar, milk and sultanas together to form a dough. Gradually add the almonds, pine nuts, chocolate chips, white wine, honey, orange zest and a sprinkling of unsweetened cocoa powder to coat.

After leaving the dough to rest for 120–150 minutes, add the brewer’s yeast, taking care to mix it in thoroughly.

Grease an ovenproof dish or baking tin, then pour the mixture into it. Use the remaining chocolate and almonds to decorate the dish. Bake in an oven preheated to 180°C for about 60 minutes.