You will need: 1 ⅕ kg of flour, 500 g of softened butter, 500 g of raisins, 8 eggs, 4 yolks, 2 orange, 160 g of brown sugar, 70 g of fresh yeast, 30 g cereal of almond flakes, 380 ml of milk, 1 tbsp. Spoon of vegetable oil, 1 tsp of vanilla extract, ½ h. spoons of sea salt.
Cooking process: Oven preheat to 190 degrees. 360 ml of milk to warm up, combine with yeast and 1 tsp of sugar and wash in the combine. Do not turn off the combine, pour half flour, add 4 eggs, pour the vanilla extract, salt. Introduce the remaining flour, 4 eggs and continue to mix. 3 yolks connect from 150 g of sugar and beat the blender. Not stopping to beat, in portions to introduce 250 g of butter.
Without ceasing to wash the dough, in small portions add yellow-cream mass into it. Portions to introduce the remaining butter and wash the dough until a homogeneous state for another 10 minutes at low speed. Lubricate a large saucepan with vegetable oil, shifting the dough into it, cover with a wet towel and put it in a warm place without drafts (in a closet or non-working oven). Oranges to wash, grate the zest on the shallow grater. In the ended dough add an orange zest, 2 handstone raisins and knead hands. In the units to enter the remaining raisins, once again knead. Dispatch the dough in the form for cakes, cover with a wet towel and put in a warm place for 1 hour. The remaining milk is mixed with a yolk and lubricate the surface of Panton.
Send Panettone to the preheated oven for 35-40 minutes. Ready panettone cool in forms, then sprinkle with almond flakes.