How to make
Mix a runny mixture of 1/2 cup heated milk and flour. Leave in a warm place to rise.
Knead the remaining flour, leavened yeast, beaten eggs with the sugar, remaining milk, salt and grated lemon rind. Knead well, gradually add the melted fat and dip your hands in it. Knead a smooth dough, sprinkle it with flour and leave to rise until doubled in volume.
Roll out a sheet from the risen dough 1/2″ (1 cm) thick and brush a thin layer of jam on it, sprinkle with chopped nuts and roll it up.
Place the roll in a greased oven dish and leave to rise again until doubled in volume, then brush with beaten egg, sprinkle with granulated sugar and put it to bake in a moderately hot oven.
While still warm, remove the panettone loaf from the form.
