Panettone with Italian spelt flour

– melt the yeast, the honey and the extract of the vanilla pod in the lukewarm milk and water;

– sift the flour onto a large bowl;

– pour the melted yeast and mix everything together;

– knead well for at least 10 minutes;

– shape the dough into a ball;

– leave the dough to rest in the bowl covered with a kitchen towel, inside the oven (switched off);

– allow the dough to rest for at least 8 hour (or overnight if you make the dough during late evening);

– soak the sultanas in lukewarm water for at least 1 hour;

– add the eggs, the yolks and the sugar to the dough;

– mix well till all ingredients are absorbed;

– add the butter at room temperature and mix well;

– drain the sultanas and add them to the dough together with the candied fruits;

– add the zests of the citrus;

– knead well till all the ingredients are completely absorbed into the dough;

– put the dough in the typical Panettone’s baking tray;

– cover it with a kitchen towel and let it rest for another 8 hours inside the oven (switched off);

– remove the dough from the oven and turn it on to reach the temperature of 250 degrees;

– make a cross-shaped incision with the knife on the top of the Panettone;

– raise the four points of the angles formed by the cross-shaped incision and put a slice of butter in the center;

– put the Panettone in the oven and bake it at 250 degrees for 1 minutes, then lower the temperature to 180 degrees;

– bake for around 55 minutes or till golden brown;

– once baked, leave the to stand upside down, so that it can cool down and stabilize its texture;