STEP 1: First, cut the nuts into small pieces and set them aside
STEP 2: Put boiling water on the raisins and set aside.
STEP 3: Cool the milk and melt the butter.
STEP 4: Start preheating the oven to 40 degrees.
STEP 5: Once the milk is warm, add the baking yeast and 2 teaspoons of sugar to activate the yeast. Mix and set aside 5 to 10min.
STEP 6: In a bowl, put the rice flour, cornstarch, icing sugar, salt, baking powder, and xanthan. Add the eggs (yolk and white), melted butter, a teaspoon of vinegar, and baking powder.
Step 7: once all in the bowl, mix and knead for about 5 to 10min.
STEP 8: Film the bowl, then put it in the oven preheat to 40 degrees so that the dough can rise. After 15 to 20 min it should have risen a little. Continue to knead vigorously for 5min.
STEP 9: Add the nuts and raisins well drained. Continue kneading to mix the ingredients.
STEP 10: Once you have found a mold 15 cm in diameter and about 8 cm high, recover the dough to shape it. Place the dough in your mold, and give your dough a rounded shape.
STEP 11: Place a plastic bag on top of your mold then place everything in the oven turned off but preheat to 40 degrees so that the dough can rise.
STEP 12: After 45 min to 1h take out the panettone and remove the plastic gently. Turn on your oven at 150 degrees and cook your panettone for about 50min.
STEP 13: To cool your panettone and so that it keeps its shape, it is advisable to use 2 skewers, turn it and suspend it so that it keeps its shape. ( Using a bowl for example). You can also let it cool on your worktop for 1 hour or 2, it will sag just a little but still keep all are good taste of Italy!
