Italian Panettone

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine the warm milk, honey, and active dry yeast. Stir gently and let it sit for about 10 minutes until foamy and activated.
2. Create the dough base
   In a large mixing bowl or stand mixer fitted with a dough hook, combine 2 cups of flour, sugar, and salt. Add the yeast mixture, 3 whole eggs, 2 egg yolks, vanilla extract, and citrus zests. Mix on low speed until combined, then gradually add the remaining flour.
3. Incorporate the butter
   Add the softened butter, a tablespoon at a time, while the mixer is running. Continue to mix until the dough is smooth and elastic, about 10-12 minutes. The dough will be soft and slightly sticky.
4. First rise
   Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Add the fruits
   Punch down the dough and turn it onto a lightly floured surface. Gently fold in the drained raisins and candied citrus peel until evenly distributed throughout the dough.
6. Second rise
   Place the dough into a panettone mold or a tall, round cake pan lined with parchment paper. Cover loosely with plastic wrap and let rise for another 1 hour, or until the dough reaches the top of the mold.
7. Bake the panettone
   Preheat the oven to 350°F (180°C). Using a sharp knife, cut an X on the top of the dough. Bake for 45-50 minutes, or until golden brown and a skewer inserted into the center comes out clean. If the top is browning too quickly, cover with aluminum foil.
8. Cool and serve
   Once baked, insert two long skewers through the bottom of the panettone and invert it to hang upside down (between two objects or inside a large pot) until completely cool. This prevents the panettone from collapsing. Once cooled, slice vertically into wedges and serve.