Duo Penottitone

Ingredients

Method

1. Grease a 24cm bundt pan well with butter or cooking spray.
2. Place the raisins in a small bowl and cover with water, set aside.
3. Place the flour in a small bowl and stir in the salt, set aside.
4. In the bowl of an electric stand mixer with dough attachment, add the milk and a teaspoon of sugar. Stir together. Sprinkle on the yeast.
5. Add ¼ cup of flour and beat at a medium speed until combined.
6. Add in the remaining sugar and the butter, beat mixture for two minutes at a medium speed.
7. Add in eggs, one at a time, waiting until each has been fully incorporated to add the next. Add in an additional ½ cup of flour and beat for three more minutes at medium-high speed.
8. Beat in the remaining flour creating a thick batter. The batter will be sticky. Cover the bowl and let rest for 10 minutes.
9. Drain the raisins and fold into the batter with a spatula. Gently pour the dough in evenly around the prepared bundt pan.
10. Add 3 heaped tablespoons of Duo Penotti Crema Bueno to a piping bag. Use the piping nozzle to inject the dough mixture at random intervals to create a marbled effect when baked.
11. Cover and let rest in a warm place until doubled in size, about 2 hours.
12. Preheat the oven to 175°C.
13. Bake Penottitone for 35 minutes. Bread will be golden and spring back lightly when touched.
14. Let stand for 15 minutes, then remove bread from pan and cool completely on a wire rack.
15. To serve, place 2-3 tablespoons of Duo Penotti Crema Bueno in a heatproof bowl and microwave for 60 seconds until runny. Pour over the Penottitone and top with chopped hazelnuts.