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Dark Chocolate and Prune Panettone Loaf

This loaf is just as delicious fresh from the oven as it is toasted the next day (or made into bread and butter pudding in the days after). The three rises make for an extra light and delicious loaf.

175ml warm water
1½ tablespoons dried active yeast
1 tablespoon honey
3 large eggs, size 7
100 grams caster sugar
180 grams butter, melted
finely grated zest 1 orange
1 tablespoon vanilla extract
550 grams plain flour, plus extra for kneading
½ teaspoon salt
100 grams pitted prunes, finely chopped
150 grams dark chocolate, roughly chopped

TOPPING

1 egg,3 tablespoons flaked almonds2 tablespoons raw sugar