How to make
In a large pot, pour in the flour and make a well in the center. Crumble the yeast and dilute it with 3/4 cup of warm milk. Add 1 teaspoon of sugar and enough flour to get a sludge. Close it and leave it in a warm place to rise.
In a warm place (next to a switched on oven), beat the eggs with the sugar until whitened and add the remaining warm milk and the flavors. Once the yeast rises, add it into the flour with the egg mixture and 1/2 teaspoon salt.
Knead a dough, occasionally pouring a little of the melted butter on top, or dipping your hands often in it. When kneading the dough, do not beat it too hard, simply stretch it, form it into a ball and pull it again. Once all the butter is used up and the dough is smooth (so it does not stick to the walls of the container and starts to form bubbles), sprinkle it with flour, cover it with a warm towel and leave it in a warm place to rise.
The dough will be ready once it has doubled its volume. From the dough, you can form a plain panettone. To make panettone crackers, roll out a sheet, 1/4″ (0.5 cm) thick. Cut the sheet into strips or cut out circles using a wine glass.
Arrange the crackers in a greased tray, brush them with beaten egg, sprinkle with caraway seeds or grated cheese. Bake in moderate oven to full readiness.
