First, prepare the pickled fruits by dipping them in rum. It's good to do this process the day before making the panetone because the flavor of rum is absorbed into the fruit. I used all the pickled fruits in my house. I added kiwi, cherry tomatoes, green raisins, raisins, tropical fruit mix, and lemon peel. First, put the pickled sugar fruit in an airtight container and pour enough rum to cover the fruit. Soak the fruit in the rum the day before and strain it by a sieve just before kneading.

Then add yeast to milk heated to about 30 degrees and mix well until bubbles rise. Considering that it does not ferment in winter, it is a process to activate yeast in advance. It's good if the bubbles come up.

And in a large bowl (I'm a baker's dough), put the yeast milk in it, beat the eggs, add the honey, and lemon juice, and mix them well. Add salt and sugar to the sifted flour, mix well, mix well with the above process, and knead well. When the dough is lumped together, add butter and knead again. Add the prepared fruits 5 minutes before the kneading process is over and mix well. You can add half a nut and half a fruit. I just put fruits in it. Trim the dough into a lump and put it in a bowl and ferment it for the first time. After the first fermentation, check if the fermentation is done well. Lightly press the dough to remove the gas. Divide the dough into the right size of the mold and round it, put a warm steam towel on it, and let it rest for about 10 minutes.

After the bench time, the dough is molded again by lightly rolling it, put it in a panetone cup or mold, and ferment it for a second time. When the dough is about 70% of the mold height, stop fermentation and cut the surface of the dough, squeeze the butter on it. Place in a preheated oven at 180 degrees and bake for 25 to 30 minutes. Adjust the time according to the size of the dough. At this time, the dough swells up to the fullest, so if the top becomes dark in the middle, cover it with foil and bake.

The bread panetone for Christmas is complete. Bravo. The ones baked in a small cup are cooked very nicely. The scent of rum and fruit combined to create a very sweet and delicious bread. It's usually said that the preservation period of the panetone is six to seven months, but it's probably all gone before then.