Chocolate Panettone Filled with Nutella

Method

1. Prepare the lievitino: Dissolve 25g fresh yeast in 75ml water. Add 150g flour and mix to form a ball. Let rise in turned-off oven for 1 hour.
2. First dough: In stand mixer with paddle, combine 180g lievitino, 150ml milk, 440g flour, 150g sugar, 120g egg mixture (half of total), 10g liquid malt. Knead until incorporated and dough starts to foam. Add 80g melted butter and continue. Switch to dough hook and knead for 45 minutes until smooth and shiny. Transfer to bowl, cover, and let rise at 25°C (or turned-off oven) for 12 hours (or until tripled).
3. Second dough: Transfer first dough to stand mixer. Add remaining 120g egg mixture, 5g salt, grated zest of 1 orange and 1 lemon, 150g sugar, 300g flour, 1 tsp vanilla extract. Knead with hook at low speed 20 minutes. Add 120g softened butter in two additions, each fully absorbed. Knead until elastic. Transfer to work surface, fold a few times, let rest 15 minutes.
4. Incorporate chocolate chips: Gently fold in 180g cold chocolate chips (dark or milk). Form a ball, rest 45 minutes at room temperature.
5. Shaping: Butter hands and work surface. Shape dough into a tight ball by pinching and turning to eliminate air pockets. Place in panettone paper mold.
6. Proofing: Let proof in turned-off oven at 24°C for up to 24 hours (or until doubled/tripled).
7. Baking: Preheat oven to 200°C static. Place panettone on rack with tray below. Bake 10 minutes at 200°C, then reduce to 170°C. When golden, cover with foil and insert thermometer. Bake until internal temperature reaches 94°C.
8. Cooling: Immediately hang panettone upside down to cool at least 2 hours.
9. Prepare Nutella filling: In a small pan, mix Nutella with a little milk and heat gently (bain-marie) just until slightly fluid. Transfer to a syringe.
10. Fill the panettone: Inject Nutella into the panettone in several places.
11. Chocolate coating: Melt dark chocolate in a bain-marie, not exceeding 38°C. Pour over the top of the panettone and spread. While still sticky, drizzle melted white chocolate decoratively.
12. Setting: Let the chocolate set at room temperature.
13. Storage: Once chocolate is set, place in a breathable bag, spray inside with food-grade alcohol, seal, and store 1-2 days before serving.