Panetone

Combine a tablespoon of sugar and the warm water with the yeast

Let it rest for ten minutes in a protected place, adding the eggs that have been beaten in a bowl afterwards

Don't forget to add also the vanilla extract, lemon zest, salt, and the remaining sugar

Now, combine two cups of all-purpose flour and beat well

And, gradually (about 1/4 cup at a time), add the unsalted butter or margarine at room temperature, mixing well

It's time to add the remaining flour

Here, mix well too

Take the dough to a slightly floured surface and knead it well for about ten minutes, until it becomes firm but elastic

Place it in a greased bowl, cover it, and let it rise in a protected place for an hour, or more if needed

Or, then, let it double its volume

Lower the dough using your fist and place it on a floured surface

Add the raisins and candied fruits, kneading until they are well distributed

Make a ball and put it in a round mold with the following measurements: inner diameter of about 17 cm and mouth of 18.5 cm, height of 8 cm

Or, use a canned goods container to get a taller panetone

Cover it and let it rise again (about 45 minutes) until it reaches the edge of the mold

Brush the top with melted butter and put it in the oven that should be preheated at around 200°C for about 20 minutes

Moderate the temperature to 170°C and bake for about 45 minutes, brushing twice more with melted butter afterwards

If the panetone is becoming too golden, protect it with aluminum foil

And, after removing it from the oven, remove it from the mold and brush it with melted butter again, now all over its surface

Wait for it to cool before serving.