2 sheets of yeast for bread
1/2 cup of warm water
1 1/2 cups of sugar
1 cup of unsalted butter at room temperature
7 eggs, lightly beaten
1/2 cup of warm milk
1 tablespoon of orange extract or panetone essence
7 cups of all-purpose flour
1/2 teaspoon of salt
1 cup of clear raisins without seeds
1 cup of candied fruits
1/2 cup of almonds, peeled and cut into sticks or roughly chopped pecans
1 egg white
2 sheets of yeast for bread
1/2 cup of warm water
1 1/2 cups of sugar
1 cup of unsalted butter at room temperature
7 eggs, lightly beaten
1/2 cup of warm milk
1 tablespoon of orange extract or panetone essence
7 cups of all-purpose flour
1/2 teaspoon of salt
1 cup of clear raisins without seeds
1 cup of candied fruits
1/2 cup of almonds, peeled and cut into sticks or roughly chopped pecans
1 egg white
In a small bowl, dissolve the yeast in warm water and reserve
In a large bowl, beat the butter with the sugar until smooth
Add the eggs one by one, beating until well combined
Add the yeast mixture, milk, and orange extract or panetone essence
Beat again
Add the flour and salt
Mix well
Add the raisins, candied fruits, and almonds
Mix until all are evenly distributed (the dough will be slightly sticky)
Grease and dust with flour two 16cm-diameter by 16cm-high panetone molds or use paper-lined molds without greasing
Place the dough in the molds
Let it rise for 4 hours, protected from drafts, or refrigerate overnight
Bake in a moderate oven (180°C) for 1 hour or until golden brown
After about half the baking time, brush the panetones with egg white
Allow to cool and then unmold
Note: Panetone freezes well
Let it cool, wrap in plastic wrap, and store in the freezer
It can remain frozen for up to 4 months
To thaw, let it sit at room temperature without unwrapping for 3 hours before serving.
