Panettone

Instructions

1. Prepare the starter
   If using dry yeast, dissolve it in warm milk with 1 tablespoon of sugar and let stand for 10 minutes until foamy. If using sourdough starter, mix it with 1 cup of flour and the warm milk. Cover and let rise in a warm place for 2-3 hours until doubled in size.
2. Make the dough
   In a stand mixer with the paddle attachment, mix the starter with eggs, remaining sugar, honey, vanilla, and salt until well combined. Gradually add 3 cups of flour, mixing on low speed until incorporated. Switch to the dough hook and knead for 5 minutes until smooth.
3. Add the butter
   With the mixer on medium-low speed, add the softened butter a few pieces at a time, waiting until each addition is fully incorporated before adding more. This process should take about 10 minutes. The dough will be very soft and elastic.
4. First rise
   Add the orange and lemon zest to the dough. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 4-6 hours, or refrigerate overnight (recommended for better flavor development).
5. Add the fruits
   Drain the soaked raisins. On a lightly floured surface, gently deflate the dough and stretch it out. Sprinkle the raisins and candied citrus peel over the dough. Fold and knead gently to distribute the fruits evenly throughout the dough.
6. Shape and second rise
   Line a 7-inch panettone mold or deep cake pan with parchment paper. Shape the dough into a ball and place it in the prepared mold. Cover loosely with plastic wrap and let rise in a warm place for 2-3 hours, until the dough reaches the top of the mold.
7. Bake
   Preheat the oven to 350°F (175°C). Using a sharp knife, score an 'X' on top of the dough and place a small cube of butter in the center if desired. Bake for 50-60 minutes until deeply golden and a skewer inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
8. Cool and serve
   Immediately after baking, insert two long metal skewers through the bottom of the panettone and hang it upside down (traditionally between two chairs) until completely cool, about 2 hours. This prevents the bread from collapsing. Once cool, slice vertically in wedges and serve.