1 teaspoon of salt
100g of active dry yeast for bread
2 tablespoons of baking powder and baking soda
2 and 1/2 cups of warm water
100g of light butter
8 large eggs
1 tablespoon of vanilla extract for panettone
1 kg of all-purpose flour
200g of raisins
100g of candied citron, diced
100g of black currants, diced
2 tablespoons of light butter
1 teaspoon of salt
100g of active dry yeast for bread
2 tablespoons of baking powder and baking soda
2 and 1/2 cups of warm water
100g of light butter
8 large eggs
1 tablespoon of vanilla extract for panettone
1 kg of all-purpose flour
200g of raisins
100g of candied citron, diced
100g of black currants, diced
2 tablespoons of light butter
Mix the salt, yeast, and baking powder in a bowl
Add 1 cup of warm water and mix until a shaggy dough forms
Pour in the remaining ingredients: butter, eggs, vanilla extract, and the rest of the water
Mix well
Gradually add the flour, working the dough until it becomes smooth and elastic
If necessary, add more flour
Fold in the raisins, candied citron, and black currants
Knead the dough for a few minutes longer
Divide the dough into two portions and place each one in a 500g panettone mold
Let the dough rise until it reaches the top of the mold
Use a pastry brush to draw a cross on the surface of the dough, then place 1 teaspoon of butter in the center of each panettone
Bake at low temperature until golden brown.
