Panettone with a Hidden Chestnut Filling

Preparation

1. Mix flour, yeast, milk at 30 °C, sugar, eggs and salt. Knead for 10 minutes, then stir in three additions and knead for 10 to 15 minutes, until the dough is elastic. Add raisins, candied fruits, zest and vanilla.
2. Cover and allow to double in volume, about 2 hours at 24 °C. Fold the dough, form a ball and place in a 1.5 kg paper panettone mold, placed on a plate.
3. Let rise for 1 h 30 to 2 hours, up to 2 cm from the edge. Heat the oven to 170 °C. Gently cut the top into a cross and place 10 g of butter in the center.
4. Bake 45 to 55 minutes in the bottom of the oven. Cover with baking paper after 25 minutes if brown; the probe in the center should indicate about 93 °C.
5. Allow to cool completely on the grid in the mold before cutting. This yeast version gives a brioche crumb, different from a panettone long fermented with leaven.
6. When the brioche is totally cold, cut a horizontal hat 2 cm thick. In the center, dig a well 7 cm in diameter by 8 cm in depth maximum, keeping at least 3 cm of bottom and a wide wall of crumb. Keep the pieces removed to taste it.
7. Mix chestnut cream and mascarpone with the spatula. Garnish the well with about 280 to 300 g of this cream, without exceeding the edge; adapt to the actual volume and serve any surplus next to it. Rest the hat and refrigerate for 2 hours.
8. Detach a large vertical slice through the center to reveal the chestnut column. Serve fresh, without leaving the brioche on the table for a long time.