Italian Panettone

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and tbsp of the sugar in the lukewarm milk and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour, rest of the sugar and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture, the eggs, the vanilla and the butter and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.

To assemble

1. 4
   Add the raisins and orange zest to the dough.
2. 5
   Cover and Let rise 2 hours.

   ⚙ ProofingPlastic wraporKitchen towelBowl
3. 6
   Transfer the dough to tall pan lined with parchment paper.

   Parchment paper
4. 7
   Let rise another 1 hour in the pan.

   ⚙ ProofingPlastic wraporKitchen towelBaking pan
5. 8
   Preheat the oven to 180°C (355°F) and bake 45 minutes.

   OvenBakeware