Delicious Panettone-Style Easter Bread Recipe

Soak raisins and cranberries in rum or cognac for at least a few hours or overnight for best flavor.

Dissolve fresh yeast in room temperature water.

Add strong flour and mix until combined.

Cover tightly and refrigerate for 12-14 hours.

Combine soft butter with zest of the orange and lemon in a mixing bowl.

In another bowl, beat the egg yolks with sugar until light and fluffy.

Gradually add warm milk and water, mixing well.

Add strong flour and biga to form a dough using a dough hook.

In two or three additions, incorporate the butter mixture into the dough until it pulls away from the bowl.

Cover with plastic wrap and allow to ferment for 12-14 hours at room temperature (20-22°C or 68-72°F).

Add strong flour to the first dough and combine thoroughly.

Dissolve fresh yeast in the cold milk and mix into the bowl.

Add sugar, glucose, vanilla seeds, and cold egg yolks, mixing until well incorporated.

Gradually add salt and then mix in the cold butter in pieces until fully absorbed.

Knead thoroughly for about 40-45 minutes until the dough cleans the bowl.

Drain the dried fruits and coat them with flour, then fold into the dough for another 5-7 minutes.

On a floured surface, stretch the dough and divide it into 4 pieces (approximately 500 grams each) or 6 pieces (approximately 300 grams each).

Shape each piece into a ball and place them in the mold.

Allow to rise in the molds for up to 3 hours at 28-30°C (82-86°F).

Preheat the oven to 170°C (340°F).

Bake the breads for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Make sure not to exceed 25°C (77°F) during dough fermentation for the best results.