I don’t cook Easter anymore. The best recipe for airy Panettone: you don’t even need to knead the dough

Sift the flour, mix it with the sugar and salt. Beat the yolks until light for a few minutes and mix with the dough.

Pour the prepared mixture into the dry ingredients and mix. Add the softened butter to the dough and beat until smooth.

Add honey to the dough and continue kneading using a special attachment. Let the dough rise in a warm place under film for a few hours.

Drain the excess liquid from the candied fruit, mix it into the dough with the vanilla essence and knead again carefully for ten minutes.

Continued on next page