Ingredients:
1/3 cup of warm water (about 45 degrees C)
2 (7 g) packaging of active dry yeast
4 cups of wheat flour
1/2 cup of warm milk
2/3 cups of white sugar
4 eggs
2 egg yolks
1 teaspoon of vanilla extract
12 tablespoons of unsalted butter
2 cups of a mixed fruit mix
2, 1/2 teaspoon of grated lemon zest
2 tablespoons of orange zest
2 tablespoons of butter, melted
1 egg yolk
1 tablespoon of cream
Preparation:
To cook dough, warm a small bowl, washing it with hot water. Pour warm water into it and pour 1 bag of yeast. Let stand until the yeast is dissolved. Add 1/2 cup of flour, cover with plastic film and let stand for 30 minutes, or until it doubles in volume. Add the remaining yeast and warm milk. Let stand until completely dissolved. Beat sugar, eggs, yolks and vanilla together. Add to a milk-throat mixture. Then add the dough and mix until well combine the ingredients.
Mix the oil and the remaining three 1/2 cups of flour until you get a crumbly mass. Slowly pour the egg mixture and whip at high speed from 3 to 4 minutes, until the dough becomes elastic in appearance. Add fruit and raisins.
Place parchment paper in small baking molds. Lubricate inside and outside with melted butter. Put the dough on a working surface slightly sprinkled with flour and knead several times to pump. Divide the dough into 3 parts. Roll every piece in a ball and place in prepared molds. Place the molds on the baking sheet and cover with freely with plastic film. Let them rise in a warm place until they again double in volume, about 2 hours.
Heat the oven to 200 degrees from. Cut X in the upper part of each loaf with an oiled knife. Beat egg yolk with cream. Lubricate the tops of the loaf with a beaten egg.
Place a baking sheet in the lower part of the oven. After 10 minutes, reduce the temperature in the oven to 190 degrees from. Bake for another 30 minutes, if the peaks darken too fast, cover them with foil. Panetton is ready when a wooden skewer inserted into the center comes out pure. Cool on the grill.