Panetone

Soften the yeast in the warm water

Mix together the melted butter or margarine, salt, sugar, egg yolks, and beaten egg whites

Combine the softened yeast with the butter mixture and 5 cups of all-purpose flour, mixing well

Knead on a floured surface until smooth, adding more flour if necessary to prevent sticking

The dough should be pliable but not too firm

Add the citron and raisins, kneading well

Place the dough in an oiled bowl

Cover with plastic wrap or a damp cloth and let rise in a warm place for 2 hours, or until doubled in volume

Knead again until smooth

Shape into a round, high mold or pan (3 liters capacity), greased

Pain a thin layer of melted butter on top of the Panetone

Let rise at room temperature for 40 minutes

Make a cross-shaped incision on top of the Panetone with a sharp knife

Bake in a preheated oven at 200°C (400°F) for 8 minutes, or until golden brown

Reduce oven temperature to 120°C (250°F) and bake for an additional 1 hour, approximately

If the top becomes too dark, cover with aluminum foil to allow it to finish baking.