Panettone - Italian Christmas cake

Ingredients:

• Raisins - 1 cup
• Hot water - 2 tablespoons
• Rum - 2 tablespoons
• Flour - 3 and 3/4 cups
• Dry yeast – 1/2 teaspoon
• Granulated sugar – 2/3 cup
• Salt - 1/2 teaspoon
• Vanilla - half a pod (scrape out the seeds)
• Lemon zest – 1/4 teaspoon
• Eggs - 3 pieces
• Honey - 1 tablespoon
• Cool water – 2/3 cup
• Softened butter - 160 grams
• Chilled butter - 1 tablespoon
• Melted butter - 1 tablespoon
• Candied citrus fruits – 2/3 cup

Preparation:

1. In a shallow bowl, pour rum and 2 tablespoons of hot water over the raisins and leave to soak, stirring occasionally (you can leave them overnight).
2. In another bowl, mix flour, sugar, yeast, salt, lemon zest, and vanilla until smooth.
3. In a medium bowl, whisk together the eggs, warm water, and honey. Pour the egg mixture into the flour mixture and combine. Then add the softened butter and knead well until the dough is smooth and elastic. Cover the bowl with plastic wrap and let it rest for approximately 12-15 hours, until the dough has tripled in size.
4. Drain the raisins, mix with candied fruit and 1 tablespoon of melted butter.
5. Flour a work surface, gently stretch the edges of the dough outward from the center, then form it into a log, seam side down. Place in a greased baking pan, cover with a damp kitchen towel, and let rise in a warm place for up to 5 hours (until the dough rises slightly above the top of the pan).
6. Preheat oven to 190 degrees C.
7. Using a serrated knife, cut an "X" into the top of the dough. Place 1 tablespoon chilled butter in the center and bake for 60 to 75 minutes.
8. Remove from the oven and let cool completely. To store the panettone, wrap tightly in plastic wrap or foil. The kulich can be stored at room temperature for up to one week.
   
   In the article you will read What to do with vanilla beans.