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Kneading
Knead enough to make the dough smooth and elastic. This will give you a nice airy and stringy crumb. You can use a food processor for ease.
Raisins and Candied Fruits
Soak the raisins in warm water (or rum for a festive touch) for 10-15 minutes before adding them to the dough. This prevents them from drying out during cooking.
Lightly flour the candied fruit to prevent it from falling to the bottom of the mold.
Panettone mold
Use a specific panettone mold for an authentic presentation. Alternatively, a deep round mold lined with parchment paper will do.
Cooking
Monitor the cooking: if the top of the panettone browns too quickly, cover it with aluminum foil for the last few minutes.
Test the cooking with a toothpick: it should come out dry.
Conservation
Wrap the cooled panettone in cling film or store it in an airtight bag to preserve its freshness and softness
