Dark Chocolate Cherry & Hazelnut Panettone

Make the starter dough...
0 Whisk a pinch of granulated sugar and 14 grams of active dry yeast into 3/4 cup of warm water until combined
2 Set aside until foamy (about 5 minutes)
3 Whisk in a cup of all purpose flour, cover and rest at room temperature overnight (between 8-12 hours)
Prep the filling...
5 Combine 2/3 cup of dried cherries with 2/3 cup of fresh orange juice, cover the bowl and refrigerate until ready to use
6 Chop 2/3 cup of hazelnuts and 1 cup of dark chocolate, place into an airtight container and set aside until you are ready to assemble the loaf
Make the main dough...
8 Combine 4 1/2 cups of all purpose flour, 1 1/2 teaspoons of salt, 1 teaspoon of ground cinnamon, 2/3 cup of granulated sugar and 2 tablespoons of fresh orange zest into the bowl of a stand mixer
9 Add the starter dough, 2 teaspoons of pure vanilla extract, 5 large eggs, 2 large egg yolks and 1/2 cup of honey and mix until a dough forms
10 Scrape the side of the bowl and begin kneading with a dough hook attachment on medium speed for 4-5 minutes
11 Continue kneading while you gradually add 1 cup of softened butter 2 tablespoons at a time (over another 4-5 minutes of kneading time)
12 Transfer the dough into a lightly oiled bowl, cover and rest in a warm place for about 90 minutes or until nearly doubled in volume
Assemble the loaf...
14 Drain the rehydrated fruit and set aside
15 Lightly grease and parchment line a panettone mold or a 9”-10” deep cake pan or dutch oven
16 Transfer the dough onto a well floured surface and press it out into a large rectangle about 12” by 14” using floured hands
17 Sprinkle about half of the rehydrated cherries, chopped hazelnuts and chocolate over the dough and fold one third of the dough over like you are folding a latter using floured hands and a floured bench scraper
18 Add about half the remaining filling over the top of the dough you just folded and then cover that with the top third of the dough
19 Add the remaining filling over the dough and fold the dough in half
20 Stretch the corners of the square of dough in towards the center to form a round ball of dough
21 Place the shaped dough into the prepped cake pan or panettone mold and cover with plastic wrap
22 Rest in a warm place for about 2 hours or until the dough puffs to about double in volume
Bake the panettone...
24 Preheat your oven to 350 degrees before the dough is done with its 2 hour rest
25 Before baking the panettone, brush a beaten egg over the top of the dough and sprinkle finely chopped hazelnuts and course sugar over the top of the loaf 
26 Bake the panettone on a rack set just below center of a 350 degree oven for 30 minutes
27 Without opening the oven door, reduce the ovens temperature to 325 degrees and bake for another 60 minutes (cover loosely with foil if it begins to brown too much)
28 The panettone is ready to come out of the oven when the top is deeply golden brown, a wooden skewer will come out of the bread clean and the internal temperature reaches 195 degrees
29 Transfer the loaf out of the oven and let it cool completely before transferring out of the mold or cake pan (this is a very important stop to help prevent the loaf from having a gummy texture or collapsing if it is moved or sliced while still hot inside)
30 Dust with confectioners sugar before slicing and serving