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7. PLACE <strong>the</strong> dough <strong>in</strong> a floured bowl. Let it sit for two hours <strong>and</strong> 30<br />
m<strong>in</strong>utes, until it triples its volume.<br />
8. ADD <strong>the</strong> fruits <strong>and</strong> rais<strong>in</strong>s to <strong>the</strong> dough.<br />
9. PLACE <strong>the</strong> dough made <strong>in</strong>to a special panettone mold <strong>and</strong> let st<strong>and</strong> for<br />
three hours. Add four butter nuts on top of <strong>the</strong> panettone.<br />
10. PREHEAT oven <strong>and</strong> bake at 180 ° C for 30 m<strong>in</strong>utes.<br />
11. COVER <strong>the</strong> panettone with alum<strong>in</strong>um foil when 10 m<strong>in</strong>utes of cook<strong>in</strong>g<br />
have passed.
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