How to make 'Pan dulce' or Panettone traditional recipe

Ingredients:

For two 1/2kg panettone or one 1kg panettone

For the 'mother dough':

-2 tablespoons flour
-1 tablespoons hot water
-30g of fresh yeast or active dry yeast

For the panettone:

-500g all purpose flour
-2 eggs
-100ml milk
-1 teaspoon salt
-60g granulated sugar
-80ml oil (flavourless)
-1 teaspoon vanilla extract
-1 teaspoon azahar water
-1/2 tablespoon lemon zest and 1/2 tablespoon orange zest

Fillings:

-Nutella
-Raisins
-Nuts
-Chocolate

Directions:

First in a small bowl mix the ingredients of the mother dough and let it work for 15 minutes.
In a big bowl put the flour, sugar, and zest, mix. Add the other ingredients and the mother dough, and mix the dough until all the ingredients are combined.

Knead the dough for 10 or 15 minutes until you feel the dough is getting soft. Then part the dough in two if you're going to make 1/2kg panettone, and let the dough work for about 30 minutes.

Degas the dough squeezing it, and stretch it in a square shape. Put the filling ingredients you want and make a roll with the dough, kead it a little more to combine all the filling ingredients.

Place the dough in the panettone mold and let it rise at a warm room until the dough is just above the top of the mold, 1 hour approximately.

Put the panettone in the oven and bake it at 180ºC for about 40 minutes. The panettone will be slightly dark on the top. Remove from the oven and you have a perfect panettone for christmas!

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