(https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ I apologize if the video is a bit long, there are many steps, I hope I was clear enough, for any clarification do not hesitate, I am happy to answer you. Preference: 50 g of panettone flour 50 g of milk 7/10/15 g of fresh yeast 2 tablespoons of sugar 1 teaspoon of honey. 300 g of panettone flour 170 g of milk 150 of butter 90 g of sugar 90 g of egg yolks (5/6 yolks) 8 g of salt 150 g of raisins 200 g of candied orange panettone flavor optional grated lemon orange peel vanilla pod English version 1) leavening: 50 grams of flour 1 teaspoon of honey gue teaspoons of sugar, 10 grams of fresh yeast 50 grams of water, let rise covered in polymer to doubling. 2) I soak the dried grapes with half Marsala wine with half water 3) in the planetary mixer I pour 300 grams of strong flour, the leavened yeast, 170 grams of milk, 90 grams of egg yolk 90 grams of sugar, alternating with the yolks several times, I let the yolk absorb well before adding other, I let the dough string well. I prepare the emulsion with 150 grams of butter with lemon and orange zest, a few drops of panettone flavoring, gradually add the butter emulsion to form a veil. I add 200 grams of candied orange with 150 grams of dried grapes to the dough, now everything is ready to crease to give more strength (see the video? I cover and put in the fridge overnight, in case you put a little yeast (5 -7 grams) or if you have put between 10 and 15 grams of yeast let it rise at room temperature until doubled .......... after resting all night I take the dough I give it a fold (see the video) then I give it a very tight pirl, I put it in a one kilo cup, I let it rise at 27 ° in the oven with the light on. when it is well risen I make the cross engraving. net a piece of butter in the oven at 170 ° for 50 minutes. blue, 10 grammes of fresh rind 50 grammes of water, put aside covered with polymer until double. 2) Removal the old grapes with a little Marsala and a little water 3) in the mixer with 300 grams of strong harine, remove the cerveza, 170 grams of cherry, 90 grams of yellow yeast, 90 grams of blue, alternating the yeasts several times, I want the yeast to absorb well before joining more, I must open the house well. I prepare the emulsion with 150 grams of mantequilla with the ralladura of lemon and naranja, a few drops of panettone flavor, gradually add the emulsion of mantequilla until it forms a veil. To the mix I add 200 grams of naranja mixed with 150 grams of old grapes, now everything is on the list to remove to give them more strength (see the video? Tap and place in the container for one night, so you can add a little lift (5 -7 grams) or if you have enough between 10 and 15 leave it to rest at room temperature until it is doubled......... after having left it aside all night long, I put the double mass (see the video) then give it a strong whirl, half in a 1 kilo cup, put it at 27° on the horn with the light turned on I have the engraving transversal. red a trozo of mantequilla on the horn at 170 ° for 50 minutes. Luego Se Volta (see video)