Christmas panettone

Preparation

1. 1

   First rise: mix 200g flour, warm milk, yeast, 2 eggs and 50g sugar. Knead with the dough hook for 10 min. Leave to rise for 2h.

   Speed 2⏱ 10 min🔧 crochet pétrisseur
2. 2

   Second kneading: add the remaining flour, eggs, yolks, sugar, salt, vanilla and zest. Knead for 15 min.

   Speed 2⏱ 15 min🔧 crochet pétrisseur
3. 3

   Incorporate the soft butter piece by piece. Knead for another 10 min.

   Speed 2⏱ 10 min

   💡 The dough should come away from the sides and form a windowpane.

4. 4

   Incorporate the candied fruit and raisins. Leave to rise for 3h. Put into a panettone tin. Leave to rise for 2h. Bake for 50 min at 170°C.

   💡 Turn the panettone upside down as soon as it comes out of the oven to prevent it from collapsing.