Italian Christmas cake

Ingredients
1 teaspoon sugar
4 Tablespoon buttermilk
1 pack dried yeast ( 1 tablespoon )
1/2 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup of diced lemon peel ( candied fruit )
1/4 cup of golden raisins
1/2 cup orange diced peel or ( candied fruit )
2 cups of all purpose flour
1 1/4 teaspoon baking soda
1 teaspoon of salt

almonds for topping ( blanch the almonds ~ optional ) and sugar brand name Paneangeli zucchero ( white sugar cake topping )

2 small grease proof paper panettone cake holder or one large one. ( can buy at Sur La Table or a baker store )

Directions: Set oven at 400 F than reduce heat to 350
Mix the yeast, buttermilk & sugar in a small bowl and set aside. It will slightly bubble.

Combine the butter, sugar, and eggs. ( beat one egg at a time ) Mix until fluffy. Set aside.

Mix the yeast mixture with the flour, baking soda & salt.
Fold together than add the egg mixture.
Mix until you form the dough.
Flour your work surface, flour your hands ( the dough will be sticky) and work the dough for about 3-5 minutes by hand. ( re- flour your hands and surface as needed )

Place the dough in a large slightly oiled bowl. Cover with plastic than a clean tea towel. ( keep in a warm place )
Leave for about an hour or until it doubles in size.

After an hour or so, sprinkle in the dried fruit & raisins.
Knead and mix until all is incorporated.

Place back in the large bowl and leave it for another 45 minutes.

Place the dough in a tin or panettone paper cake holder. Brush the top with an egg white wash before garnishing.
Garnish the top before baking with almonds and sugar crystals.

Bake for 10 minutes in a 400 degrees oven than reduce heat to 350 degrees and continue to bake for 40 minutes more.

It will be done when the top is golden brown and soft to touch or test with a bamboo stick. ( make sure the stick comes out dry )
Total baking time is about 50 minutes. ( more or less)

Make sure the dough doubles in size or you will have a heavy bread.

Enjoy! <3<3<3