7 cups of wheat flour
1 cup of yeast
3/4 cup of melted butter
1/2 cup of warm water
1 tablespoon of orange zest
1/2 teaspoon of salt
250g of mixed candied fruits, chopped
250g of black currant raisins, seedless
6 eggs
7 tablets of fresh biological yeast (105g)
For brushing
1 tablespoon of milk
1 egg yolk
Accessories
2 paper molds for panetone with a capacity of 1 kg
7 cups of wheat flour
1 cup of yeast
3/4 cup of melted butter
1/2 cup of warm water
1 tablespoon of orange zest
1/2 teaspoon of salt
250g of mixed candied fruits, chopped
250g of black currant raisins, seedless
6 eggs
7 tablets of fresh biological yeast (105g)
For brushing
1 tablespoon of milk
1 egg yolk
Accessories
2 paper molds for panetone with a capacity of 1 kg
Dissolve the yeast in water
Mix with one and a half cups of flour
Cover and let it rest for 2 hours
Add eggs, butter, sugar, salt, and orange zest
Gradually add the remaining flour
Knead for 5 minutes
Grease the molds with butter
Divide the dough in half
Open a rectangle of 35 x 40 cm
Mix the fruits and raisins
Dust lightly with flour
Distribute half of the fruits over the dough and roll it up
Fold in half
Shape into a ball
Place in the mold
Do the same with the remaining dough and let it rise for 2 hours
Heat the oven to low temperature
Make a cross-cut on top of the dough
Brush with egg yolk diluted in milk and bake for 45 minutes
Cover with aluminum foil and bake for another 15 minutes
Let it cool and serve.
