Panettone Light

Fermentation: 80g baker's yeast , 2 tablespoons sugar , 150 ml of warm milk , 2 whole eggs slightly beaten ; 250g of flour. Basic Dough : 150g unsalted butter , 25g sweetener , at room temperature 3 egg yolks , 1 whole egg medium ; ¼ cup of tea oil , 1 tablespoon essence of panettone , 1 tablespoon lemon zest ; 1 teaspoon grated nutmeg , 1 teaspoon cinnamon , 1 pinch salt , 500g flour special (approximately ) . Filling: 200g white and black raisins seeded , finely chopped 250g candied fruit ; 100g chopped walnuts .

Dissolve the yeast with the sugar , add the remaining ingredients and whisk rapidly fermenting in mixer . Let rise until doubled in volume while preparing the basic mass . Basic Dough : Beat in mixer butter, sweetener and egg yolks until pale and fluffy whitish . Add the egg and remaining ingredients and continue to beat until smooth and shiny . Then join the already leavened fermentation and mix well . Add the flour and " rip " until the dough is smooth, soft and dry. Mix the filling ingredients , let rest until doubled in volume , apply the egg yolk and bake in preheated oven at 180 º C and bake until well browned.