Panettone

Take the flour, sugar, yeast and eggs. It's important that all your ingredients are at room temperature so they're easier to work with.

Start mixing the flour, sugar, yeast and eggs in a large bowl. You can do this by hand, but if you have a mixer at home, you can use it too. The dough should have a semi-soft, semi-hard consistency.

Once the dough has come together, add the butter in small portions while continuing to knead. This process takes about 15 minutes.

Then add the grated lemon and orange zest, raisins, candied lemon and orange zest and salt. Gently but thoroughly work the mixture into the dough.

Let the dough rise until it doubles in size, about 1 hour. I should note here that the dough needs to rise in a warm place, so if your kitchen is cool, put the dough in the oven, which has been preheated to 50 degrees and then turned off.

When the dough has doubled in size, knead it gently to remove the air, then place it in a Panettone mould. If you don't have one at home, you can use a round baking tin with a high wall.

Once the dough has doubled again (about 1 hour), bake in a preheated oven at 180 degrees for about 40 minutes, or until the top is a nice golden brown.

When the baking time is up, remove from the oven and allow to cool completely before slicing and serving.