Panettone with Raisins

A must-have on the holiday table!

Sort the raisins, wash them thoroughly, and drain. In a separate bowl, crumble the yeast, add a teaspoon of sugar, a tablespoon of flour, and a little milk. Mix all ingredients smoothly and let it rise for 15 minutes. In a larger bowl, sift the remaining flour, add the rest of the sugar, salt, and nutmeg, and mix everything well.
Place a small pot on the stove and melt the butter. Add the raisins, risen yeast mixture, and egg yolks to the dry mixture. Pour in the melted butter and the remaining milk. Knead the ingredients into a smooth dough. Place the kneaded dough in a lightly greased bowl, cover it with a clean cloth, and let it rise in a warm place for one hour.
On a lightly floured surface, knead the risen dough briefly and shape it into a loaf. Line a cake mold (16 cm in diameter) with baking paper. Grease the baking paper with butter. Place the dough loaf in the mold and let it rise for another 30 minutes. Preheat the oven to 200 degrees Celsius.
Place the risen panettone in the preheated oven and bake for about 20 minutes, then reduce the oven temperature to 160 degrees Celsius and bake for another 30 minutes.
Remove the baked panettone from the oven and let it cool slightly. Take it out of the mold, remove the baking paper, and let it cool completely. Once the panettone is ready, slice it, serve on plates, and offer it to your guests.