This easy panettone recipe is a simplified version of the original, but when you try it you won’t notice it!! This traditional sweet of Italian origin is increasingly consumed at Christmas around the world. Homemade panettone is a traditional Italian Christmas treat that has gained popularity around the world. This fluffy and aromatic sweet bread, packed with candied fruits and nuts, is a true treat for the senses and a lovely addition to any festive celebration. Making homemade panettone takes time and patience, but the end result is worth every minute invested. The dough is prepared with basic ingredients such as flour, sugar, eggs and butter, to which yeast is added to achieve a light and fluffy texture. Candied fruits, raisins and citrus peels are also added, adding characteristic color and flavor to the panettone.

Ingredients:  First part: Sponge: 300 gr. special flour, 8 gr. instant yeast, 2 gr. strong dough improver, 7 g gluten, 180 g water, 60 g sugar, 10 g butter.  Second part: Reinforcement: 200 gr. special flour, 60 gr. yolks (without whites), 100 gr. sugar, 1 pinch of salt to taste, 10 gr. glitter, 4 gr. emulsifier, 3 gr. wheat gluten, 1 gr. anti-mold, 5 gr. powdered milk, 40 gr. water, 3 gr. strong dough improver, 35 gr. butter, 45 gr. margarine, 160 gr. raisins, 160 gr. candied fruit, 4 gr. panettone essence.

Preparation:  Operating mode: Sponge: put the flour and instant yeast in the mixer, mix dry until everything comes together, then add the water, dough improver, sugar and knead, after a few minutes add the butter and continue kneading until you obtain a normal unrefined dough, let it ferment for 2 and a half to 3 hours.  Reinforcement: Put the sponge with the yolks, sugar, salt, emulsifier, glitter and water in the mixer, knead until it is homogenized, add the flour beforehand, that flour has to be mixed separately with the milk powder, anti-mold, gluten. wheat and the strong improver. Continue kneading, when the dough begins to gain elasticity, incorporate the margarine and essences, until you obtain a thin and elastic dough. At the end, add the raisins and candied fruit. Rest the dough for a few minutes. Cut and form buns into desired units. Let it rest for 10 minutes, form the buns a second time and place them in molds, let them ferment for about three hours, bake at 180 degrees for 60 minutes. To enjoy!