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1
FIRST STEP: 100 gr flour, 10 gr barn, 1 tbsp malt (or sugar), 60 ml.
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2
Soak the raisins (in water or liqueur), then melt the barn and the malt (or sugar) in 60 ml of lukewarm milk, then add flour and work until you get a smooth and soft dough.
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3
Put it in a bowl covered with plastic wrap till the volume doubles (about 1 hour)
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4
Youll need 180 gr flour, 2 gr barn, 2 eggs, 60 gr soft butter, 60 gr sugar.
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5
Take the first dough, add the eggs, the barn, the flour and work with the hands, then add butter and sugar.
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6
Work till you get a smooth, not sticky dough; cover the bowl with wrap and let the dough leaven.
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7
It must double its size (2 hrs).
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8
Youll need: 220 gr flour, 100 gr sugar, 2 eggs and 3 yolks, 5 gr salt, 100 gr soft butter, lemon zest, candied fruit, vanilla bean, raisins 120 gr.
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9
Take the dough and add the eggs, the yolks, the flour: work for at least 10 minutes (the dough must get stretchy).
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10
Add sugar, salt, then in two times the soft butter and then the candied fruit, the lemon zest, raisins.
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11
If you like you can add some aromas (lemon, vanilla, rhum).
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12
Let it leaven in a lukewarm room (or inside an empty oven) covered with wrap, it should double its size.
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13
Meanwhile take a panettone mould (18 cm diameter at least); take the dough, work it in a sferic shape and put i tinto the mould.
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14
Wait again two hours, until the dough gets to the upper level of the mould.
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15
Then wait 10-15 minutes, so that the upper surface gets dry, make a cross cut and put in the center a butter nut.
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16
Now its time to cook: pre-heat the oven at 200 C, with a small water bowl in the lower part of the oven, bake the panettone for 10-15 minutes, then lower to 190 and cook again for 10-15 minutes.
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17
If it gets too dark, lower again the temperature to 180.
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18
The panettone must be baked for one hour.
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19
Then, cool it, but upside down (look at the pic): otherwise it wont get airy and soft.
