Cut the sultana and cranberries into 2 to 3 pieces, soak them in rum for about an hour, drain them, and knead them at the end of the dough. I put the whole thing in and made the dough. I made it after soaking it in rum for about two days. I think it tastes better after soaking it for a long time.

In a kneader, knead strong rice flour, flour, eggs, sugar, salt, and yeast, then add butter to knead.

At the end of the dough, add the peeling ingredients and mix. When taking out the dough because it is a bit tough, coat it with flour and take out the dough.

After kneading while sprinkling flour, divide the dough into 12 equal parts. After rounding, cover with plastic and ferment for 30 minutes. For flour, ferment for 1 hour to 1 hour and 30 minutes until the first fermentation dough is doubled.

Again, lightly drain the air and roll it round and place it in a muffin mold.

Perform a second fermentation for 1~2 hours until it expands by 1cm above the mold. Bake in the oven at 180 degrees for 13-15 minutes.

Remove from bread mold immediately and transfer to cooling net. Panetone is slower to ferment than other breads. You can meet soft-textured bread only when you ferment it with enough time. I think the temperature was a bit strong. I think the color is a bit dark. The taste of the writing was the best. You can add nuts or dried fruits to your liking, but I think it'll taste better because it's savory. It's a sweet and fragrant panetto. I should've said sugar powder.