Italian Panettone (Raisin Christmas Bread)

Start by activating the yeast: mix warm milk, 1 tsp sugar, and yeast, then let it sit for 10 minutes until foamy. In a large bowl, combine flour, remaining sugar, salt, eggs, egg yolks, vanilla extract, orange and lemon zest. Add the yeast mixture and knead the dough with a stand mixer (dough hook) or by hand for 10-15 minutes until smooth and elastic. Gradually add the soft butter and knead for another 10 minutes until the dough fully incorporates the butter and becomes shiny. Cover the bowl and let it proof in a warm place for 2-3 hours, or until doubled in size.

Once the dough has risen, gently punch it down, then add the raisins and candied orange peel. Knead until the fruits are evenly distributed throughout the dough. Form it into a ball and place it into a Panettone paper mold (approx. 18-20 cm diameter). Cover again and let it proof for another 1-2 hours, or until the dough almost reaches the top of the mold.

Preheat your oven to 180°C (350°F). Make a cross incision on top of the risen Panettone and place a small piece of butter in the center. Bake for 50-60 minutes, or until golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, cover it with aluminum foil. As soon as you remove it from the oven, immediately pierce two long skewers or wooden sticks through the base of the Panettone, below the mold, then invert it and hang it upside down between two chair backs or over the edge of a pot. Let it cool completely this way (at least 2-3 hours, or even overnight).

Once completely cooled, carefully remove the skewers. Slice the Panettone and serve dusted with powdered sugar. Enjoy this wonderful festive bread!