Homemade Panettone

Dissolve the yeast in 1/2 cup warm water and mix with 3/4 cup all-purpose flour

Place in a large bowl, cover, and let rise for 2 hours

Add more 3/4 cup flour and let rise for another 2 hours

Add the eggs, butter, candied orange peel, salt, and grated orange zest

Gradually add the remaining flour, mixing with a wooden spoon and then with your hands

First mix with a wooden spoon and then with your hands

Place the dough on a floured surface and knead for 5 minutes, with your hands closed, making circular motions from the center outward and outward from the center

Divide the dough in half and shape into rectangles of 40 x 35 cm

Mix the candied fruits with the dates and lightly dust with flour

Place half the fruit mixture on the dough

Roll the dough lengthwise, folding the edges slightly toward the center

Fold in half, leaving the ends down, and shape into a ball with your hands

Place in a 1 kg paper-lined panettone mold, greased with butter

Repeat the same process with the remaining dough and fruit mixture

Let the dough rise inside the panettone mold for another 2 hours, or until it has doubled in volume

Use scissors to make a deep cut in the dough, in the shape of a cross

Dip your hands in a beaten egg and brush the top of the panettone

Bake in a preheated oven at 150°C for 1 hour

After 45 minutes, the surface should be golden brown

Cover with aluminum foil and finish baking

Yield: 2 panettones each weighing 1.25 kg (16 slices per panettone)

Calories per slice: 257

Note: You can prepare this recipe up to 10 days in advance and store the panetones in plastic bags, suitable for food storage, in a cool and dry place

To make a chocolate panettone, substitute candied fruits with chocolate chips or chopped dark chocolate.