Panettone

Sift the flour into a bowl, form a well and make a hollow in the center

Put the crumbled yeast in it and dissolve it with the lukewarm milk

Knead everything and let the mixture rest for 15-20 minutes until cracks form on the surface

Gently melt the butter in a small saucepan, then mix in the sugar, the salt, the nutmeg and the egg yolks

Work the mixture until it becomes well aerated, then incorporate it into the leavened dough

Knead until you obtain a soft, smooth and homogeneous dough, then let it rest for 20 minutes

Cut the candied fruit into cubes, mix it with the almonds and the sultana raisins softened in warm water and squeezed dry, and fold everything into the dough; let it rise again for 15-20 minutes

Line the baking tray with a sheet of parchment paper, butter it and place a cake ring on it

Also line the inside of the ring with buttered parchment paper

Place the prepared dough in the ring and let it rest for 20-25 minutes

After this time, bake the cake in a preheated oven (190-200°C) for 80-90 minutes

Check the panettone's doneness by inserting a wooden skewer into the dough

Homemade panettone should be eaten on the same day

If you want to keep it fragrant for a few days, cover it with a layer of apricot glaze and then with a layer of fondant glaze

--- TIPS

Now famous even abroad, in Italy panettone is the quintessential Christmas dessert

Its preparation is rather long and laborious, so it is generally preferable to buy it ready from a bakery or prepackaged