Delicious Christmas Panettone

First, mix the flour with the sugar and salt in a large bowl. Then, dissolve the yeast in the water and once ready, add it to the flour mixture. This is a crucial step for the panettone to rise properly, so make sure the yeast is completely dissolved.

Then add the butter and egg yolks to the dough and knead everything until you get a homogeneous dough. A good trick I learned is to add the butter little by little, as this generates a good integration in the dough.

Then add the candied fruit, raisins and lemon and orange zest. At this point, you can add more or less amount of dried fruit according to your taste, the important thing is that it is well distributed in the dough.

Let the dough rest for at least 3 hours in a warm place until it doubles in size. Applying this rest is essential for the final result to be a fluffy and light panettone.

After resting, divide the dough in two and place each portion in a special panettone mold. Bake them at 180°C for 40 minutes or until golden brown. My advice is to watch them constantly as each oven is different.

Finally, let the panettones cool before cutting them, and enjoy them with whoever you love!