An easy recipe for a sweet and fluffy panettone and I will teach you how to prepare it. It is very easy to make and you will not be able to resist it, it is a delight. INGREDIENTS: for 2 panettones of 1 kilo 1 kilo of strong or all-purpose wheat flour = 1000gr plus a little more to sprinkle on the kneading 4 Eggs 400 ml of warm milk = 32 tablespoons 160gr of unsalted butter or margarine = 8 tablespoons 1 and ½ cups of sugar = 330gr = 18 tablespoons 2 tablespoons of panettone or orange essence 1 teaspoon of salt 60 g of fresh baker's yeast or 20 g of dry yeast 350 g of candied fruit 150 g of raisins 500 g of chocolate chips (in case you want to make them with chocolate) Zest of 1 orange 1 beaten egg to brush the panettones before putting them in the oven 2 paper molds for 1 kilo panettone measurements 18 x 10cm PREPARATION: Sourdough: sponge (ingredients removed from the ingredients above) 100g all-purpose wheat flour (of the flour we are going to use) = 5 tablespoons 100ml warm milk (of the milk we are going to use) = 8 tablespoons 40g sugar = 2 tablespoons 10g fresh yeast (of the yeast we are going to use) In a bowl, place the warm milk and crumble the fresh yeast inside, add the flour and sugar and mix very well until a pasty and homogeneous dough is made, cover with plastic wrap and let it rest and develop, it can be, ½ hour, 1 hour and then it is ready to use. You can also make it the night before and leave it stored in the fridge until the next day. Sift the flour and set aside. In a large bowl place the sifted flour, make a hole in the center add the sourdough, eggs, sugar, a little milk, butter or margarine, panettone or orange essence, yeast and begin to mix, when the ingredients are well integrated add the salt and continue mixing so that it is integrated into the flour, as the dough asks for more add the rest of the milk, it should be a soft and very sticky dough (uncomfortable to work with) knead in the bowl if possible until it is a homogeneous dough, considering that it will always be sticky because it is soft. Sprinkle the counter with flour and transfer the dough to the counter and knead for 10 minutes, hitting, folding and kneading non-stop with the help of a spatula or scraper to make it easier. We try to round it, we grease a bowl with oil or butter, or sprinkle a little flour and place the ball of dough, cover it with a cloth or plastic and let it rest for 1 hour or until it doubles in size in a warm place without air currents. Now we put it on the counter, degas and stretch the dough and add the candied fruit and raisins, close it by rolling it very well and cut it into 2 parts, knead each part a little so that the fruit spreads throughout the dough, make a ball with each of the parts. We place the balls of dough in each of the panettone molds and let them rise for 1 or 2 hours or until they double in size, in a warm place without air currents. They should have doubled in size and have reached the edge of the mold or a little more, brush with the beaten egg make a cross cut in the middle with a knife or scissors, place pieces of butter in the cuts. Bake in the oven at 180ºc for approximately 30 to 40 minutes or until the toothpick inserted into the center comes out dry. When the time has passed and the panettone is golden, remove it from the oven, prick each of the panettone with long skewers or long thin sticks and place it to cool hanging with the surface facing down for at least 8 hours. After the time has passed, remove the skewers and they are ready to eat. Enjoy your meal. #TemperoseFlavors #ChristmasRecipes #CakesPastriesandDesserts