First, preprocess the filling. Soak raisins or dried cranberries in rum a day before use, or soak them in lukewarm water for 30 minutes to an hour before use. I used the one that I had soaked in rum for over a year. Drain in a sieve, drain completely with kitchen towel, and coat lightly with flour.

Add all the ingredients without butter, knead, and when the cheeks are clean, add soft butter and grab 100 percent gluten. If you stretch the dough gently, the fingerprint will show. Add the pretreated fillings to this and mix them evenly into the dough.

The finished dough is well rounded and first fermented. It's a dough that contains a lot of filling and butter, so it doesn't swell a lot. If you poke it with your flour-stained finger and it comes up slightly, the first fermentation is complete. I did the first fermentation at 30-35 degrees for about 50 minutes.

After the first fermentation is completed, the dough is divided into three parts, and then it is well rounded and fermented for 10 to 15 minutes at room temperature.

After the medium fermentation, the dough is panned into a panetone mold and subjected to a secondary fermentation. In the case of a frame of 9cm in diameter and 6cm in height, fermentation is completed when it is about 1cm below the frame. I cut it because the mold is big It took about 50 minutes at a temperature of 30 to 35 degrees. Bake it for 30 to 35 minutes in a preheated oven at 170 degrees, and it's done!