Panettone

Instructions

1. In a small bowl, dissolve the yeast in warm water (110°F). Allow it to sit for about 10 minutes until it becomes frothy. This indicates that the yeast is active. If the mixture does not froth, you may need to start over with fresh yeast.
2. In a large mixing bowl, combine the flour, sugar, and salt. Mix well to distribute the ingredients evenly.
3. Make a well in the center of the dry ingredients and add the yeast mixture, eggs, softened butter, vanilla extract, and lemon zest.
4. Using an electric mixer or a stand mixer with a dough hook, mix the ingredients on a low speed until a dough starts to form. If mixing by hand, you can use a wooden spoon initially.
5. Once incorporated, knead the dough on a lightly floured surface for about 10 minutes, or until the dough is smooth and elastic. If using a mixer, continue kneading with the dough hook for about 5-7 minutes.
6. Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel and let it rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size.
7. Once the dough has risen, punch it down gently and turn it out onto a floured surface. Add the raisins and candied citrus peel and knead gently to ensure even distribution throughout the dough.
8. Shape the dough into a ball and place it in a lightly greased panettone paper mold or an 8-inch round cake pan. If using a cake pan, line it with parchment paper.
9. Cover the shaped dough with a kitchen towel and let it rise again in a warm area for 30-40 minutes, or until puffy. Meanwhile, preheat your oven to 350°F.
10. Before baking, brush the top of the dough with melted butter to achieve a golden, shiny crust.
11. Bake the Panettone in the preheated oven at 350°F for about 40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
12. Allow the Panettone to cool in the pan for 10 minutes, then transfer it to a wire rack by holding the paper edges or using a spatula to lift it out gently. Let it cool completely before slicing.
13. Slice and serve your homemade Panettone with coffee or tea for a delightful treat. Store any leftovers in an airtight container for up to three days.