Add to the dough you had resting the flour, sugar, salt and 2 egg yolks and knead.
Add the butter bit by bitand keep kneading until you have a nice dough that doesn’t stick to your hands or the bowl.
Extend the dough with a roll and divide it into two pieces.
Add each part the ingredients you choose and place them into the dough kneading with your hands.
As you can see in the photo you can place the ingredients above the dough, cut it in to pieces again and form a ball with the dough easily.
Place the two dough balls into each panettone mold and let rest covered for another 1-2 hours or until it doubles its volume.
Brush with beaten egg and decorate with pearl sugar or whatever you like.
Bake 356ºFahrenheit (180ºCelsius) for around 50 minutes, it will depends on your oven. If it browns too much on the top you can cover with foil at the end of the baking.
Let them cool face down if possible, you can pierce them with a knitting needles or brochette ones and let them cool two hours before serving.