Panetone

Soak the yeast in warm water

At another time, mix together the melted butter or margarine, salt, sugar, eggs, and egg yolks

Mix in the yeast and butter-egg mixture with 5 cups of all-purpose flour, mixing well

Knead on a floured surface until smooth, not sticky (add more flour if necessary)

The dough should be pliable and not too hard

Add in the crispized fruits, raisins, and Jamaican essence, kneading well

Place the dough into an ungreased tub or round mold with a capacity of 3 liters

Grease the surface of the dough

Cover with a cloth and let rise in a protected area for about 2 hours, until the dough has doubled in volume

Knead again until smooth

Place into an ice cream tub or round mold, greased

Baste the top of the panetone with melted butter

Let rise for another 40 minutes

Using a sharp knife, make a cross cut over the panetone

Bake in a preheated oven at 200°C for about 8 minutes, or until it starts to brown on top

Reduce the oven temperature to low (120°C) and bake for another 35-40 minutes approximately

If it browns too much on top, cover with aluminum foil, until fully cooked

Packing for gift: place the panetone, cold, into an ice cream tub

Apply a gold ribbon around the upper rim and lower rim

Make a loop of four loops, where three Christmas balls should also be gilded

Tie over the panetone with the aid of a metal skewer.