Homemade Panetone

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

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

Add another 3/4 cup of all-purpose flour and let rise for an additional 2 hours

Add the eggs, butter, candied orange peel, salt, and grated orange zest, mixing first with a wooden spoon and then by hand

Knead the dough on a floured surface for about 5 minutes, using closed fists to shape the dough by moving from the center outwards and vice versa

Divide the dough in half and open into a rectangle measuring 40 x 35 cm

Mix the crystallized fruit with raisins and lightly dust with flour

Distribute half of the fruit mixture over the dough

Roll up the dough, folding the edges slightly towards the center

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

Place in a 1 kg paper-lined mold, prepared for panetone, greased with butter

Repeat the process with the remaining dough and fruit

Let rise for an additional 2 hours, or until doubled in volume

Cut a deep cross-shaped incision using scissors

Brush with egg yolk diluted in milk and bake in a preheated oven at 150°C (300°F) for about 1 hour

After 45 minutes, the surface should be golden brown

Cover the panetone with aluminum foil and finish baking

Yield: 2 panetones weighing approximately 1.250 kg each (about 16 slices per panetone)

Note: You can prepare this recipe up to 10 days in advance, store it in a plastic bag specifically for food, in a dry and cool place

To prepare the chocolate version of panetone, substitute the crystallized fruit and raisins with chocolate chips found at specialty candy stores

Or, instead, add broken pieces of dark chocolate.