How to cook
This recipe requires a mixer. Put all of the ingredients in a deep bowl.
Beat with a mixer. You're going to get a very sticky dough. Gather up all the bits along the walls with oiled hands, put the dough on an oiled counter and fold it 10 times.
Fold it as follows - take one end, pull up and cover the other end with it.
Leave it to rise until doubled in volume. It's going to be bubbly, don't knead it anymore. Cut it with a knife, pull it out into a wick and twist it.
Shape it into a panettone and put it in a baking form to rise again. Once it does (doubles in volume), bake at 302°F (150 °C).