2 packets of active dry yeast (30g)
1 tablespoon of salt
1 cup of milk
2 cups of water
1 tablespoon of panettone essence
3 eggs
6 tablespoons of butter
1/3 cup of sugar
1/3 cup of fructose (type of sweetener)
1.1 kg of wheat flour
1 cup of black and white raisins
2 packets of active dry yeast (30g)
1 tablespoon of salt
1 cup of milk
2 cups of water
1 tablespoon of panettone essence
3 eggs
6 tablespoons of butter
1/3 cup of sugar
1/3 cup of fructose (type of sweetener)
1.1 kg of wheat flour
1 cup of black and white raisins
1 Preheat the oven to 350°F
Batter in a blender, at pulse speed, the yeast and salt
Add the milk, water, and panettone essence and blend again at pulse speed
Add the eggs and blend for a few seconds
2 Transfer this liquid to a stand mixer and add the butter
Mix on low speed and gradually add the sugar mixed with fructose
Mix until smooth and turn off the motor
3 Gradually add 1 kg of flour and mix until a sticky dough forms
Dust a clean surface with remaining flour and place the dough
Work the dough with your hands until it starts to release from the surface and your hands
4 Divide the dough into four parts and place 1/4 cup of raisins in each part
Work the dough for another minute and shape each piece into a panettone mold (500g)
Bake in the preheated oven until golden brown.
