3 1/2 cups of all-purpose flour sifted
1 cup of warm water
1 cup of crystallized citron diced
1 cup of seedless raisins
1/2 cup of melted butter
1/2 cup of yeast
2 tablespoons of salt
1 tablespoon of panettone extract
3 egg whites beaten
2 tablets of fresh biologic ferment
2 egg yolks beaten
Acessory
Round and high shape with a capacity for 3 liters
3 1/2 cups of all-purpose flour sifted
1 cup of warm water
1 cup of crystallized citron diced
1 cup of seedless raisins
1/2 cup of melted butter
1/2 cup of yeast
2 tablespoons of salt
1 tablespoon of panettone extract
3 egg whites beaten
2 tablets of fresh biologic ferment
2 egg yolks beaten
Acessory
Round and high shape with a capacity for 3 liters
Dissolve the yeast in warm water
Mix butter, salt, yeast, eggs, egg whites, and panettone extract
Add five cups of all-purpose flour and mix well
Knead until it does not stick to your hands anymore
If necessary, add more flour
Add citron and raisins, stirring well
Shape into a ball and place in an oiled bowl
Turn the dough to coat all surfaces
Cover with a cloth and let rise in a dry place for 2 hours or until it has doubled in size
Knead again until smooth
Place in an oiled mold
Paddle the top of the panettone with melted butter and let rise for another 40 minutes
Aquatic the oven at high temperature
With a sharp knife, make a cross-cut on the panettone and bake for 8 minutes or until the surface is golden brown
Reduce the oven temperature to low, cover the top of the panettone with aluminum foil, and bake for another hour
Unmold as soon as you remove it from the oven and let cool on a wire rack.
