Panettone

If the ingredients were in a cool place, then get the flour, milk, eggs, butter, sugar and leave to warm up to room temperature.

Separate the yolks from the proteins and grind with sugar until completely dissolved. Proteins do not go into the dough, so you can use them for something else.

Dissolve the yeast in warm milk, pour into the yolks and mix well.

Sift the flour into a bowl, add the yolk-yeast solution to it and knead the dough until smooth.

Cover the dough loosely with cling film, leaving room in the bowl above the dough to rise. Cover with a towel and leave in a warm place to ferment for 2 hours.

After 2 hours, the dough should rise and double in size. Punch down the dough and place on a lightly floured board.

Add salt and oil to the dough, knead everything well. Transfer the dough to a bowl, loosely cover with plastic wrap, leaving space in the bowl, cover with a towel and put in a warm place for 1.5 hours to ferment.

Punch down the dough, cover loosely with cling film, leaving room in the bowl above the dough to rise. Cover with a towel and refrigerate until the next day.

The next day (after about half a day or a day), remove the dough from the refrigerator (it should increase in volume three times), knead lightly, cover with foil and a towel and leave for 2-3 hours to warm up in a warm place.

While the dough is warming up, soak the raisins in cold water, then, when it softens, drain the water and dry it with a towel.

On a medium grater, grate the crust and zest from one lemon and one orange.

Cut the unroasted almonds into slices (1 nut is enough for one product)

If the candied fruits are too large, then cut them into small cubes.

Turn on the oven at 250°C to preheat.

Put the warmed dough on a lightly floured table, add vanilla, candied fruits, raisins, grated lemon and orange peels with zest into it, gently mixing until a uniform mass.

Grease the baking dish with oil, put oiled paper or baking paper on the bottom. Divide the dough into six equal parts and lay out in forms (the dough should take up 1/3 of the volume of the form). Place sliced ​​almonds on top.

Put the forms with the dough on a warm plate, cover with a towel and leave for 30 minutes to reach. If the surface of the plate is too hot, then place the molds on a wooden board so that the fermentation of the dough does not stop from the high temperature.

After 30 minutes, the dough in the molds should double in size. With a thin sharp knife, make shallow cuts crosswise on top and place the molds in an oven preheated to 250 ° C, reduce the temperature to 210 ° C and bake for 10 minutes.

Reduce heat to 200°C and bake for another 10 minutes.

Cover the molds with paper soaked in water so that the top does not burn, and bake for another 20 minutes.

Pierce the panettone with a pointed wooden stick. If the dough does not stick to the match or it is not too wet, then the pastry is ready. If the dough sticks to the stick or it is still too wet, then give the dough a few more minutes to bake, making sure that the product does not burn.

Carefully remove the pastry from the mold, put it sideways on a thick towel, cover with another towel and leave for several hours to completely cool and rise.