Melt 100 g butter, add milk, let cool lukewarm. Crumble yeast, stir with 1 tablespoon of sugar until liquid. Put flour, salt, eggs and 1 tablespoon of sugar in a bowl. Add milk mixture and yeast. Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 1 hour. Coarsely chop the almonds and chocolate and knead into the dough.
Grease a panettone mould (18 cm Ø; approx. 1.5 litres capacity) or springform pan with a tube bottom insert (24 cm Ø). Fill the dough into the form. Cover and let rise for about 15 minutes. Spread 1 tablespoon butter in flakes and 1 tablespoon sugar on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °/ gas: level 3) for 45-50 minutes until golden brown. Cover if necessary after about 30 minutes baking time. Leave to cool on a cake rack in the tin for approx. 2 hours
waiting time approx. 3 1/4 hours